Drożdżówki - Polish Sweet Buns

Crumble fresh yeast into warm milk (38°C), add 1 teaspoon sugar, stir to dissolve.

Let yeast mixture stand for 10-15 minutes until surface becomes foamy and active.

In large mixing bowl, combine flour with remaining sugar, vanilla sugar, and pinch of salt.

Make deep well in center of flour mixture.

Pour activated yeast mixture into well, add beaten eggs and melted cooled butter.

Mix with wooden spoon, gradually incorporating flour from edges.

When dough becomes too stiff to stir, turn onto floured surface.

Knead dough for 12-15 minutes until silky smooth, elastic, and slightly sticky.

Dough should pass windowpane test - stretch small piece thin without tearing.

Place dough in greased bowl, turn to coat all sides.

Cover with damp kitchen towel, place in warm draft-free spot.

Let rise for 60-90 minutes until doubled or tripled in volume.

While dough rises, prepare cheese topping: press farmer's cheese through sieve for smooth texture.

Mix cheese with 1 egg yolk, 3 tablespoons sugar, and vanilla sugar until creamy.

Prepare crumb topping: rub together 100g flour, 60g cold butter, and 50g sugar until coarse crumbs.

Line two large baking sheets with parchment paper.

Punch down risen dough to release gases, turn onto lightly floured surface.

Divide dough into 12 equal portions, each about 80-90g.

Roll each portion into smooth ball, place on prepared baking sheets leaving 6cm space between.

Flatten each ball gently into 10cm disc using palm of hand.

Create shallow indentation in center of each disc using fingers.

Fill half the buns with generous tablespoon of cheese mixture in indentation.

Fill remaining buns with jam (plum, strawberry, or apricot work well).

Sprinkle all buns generously with prepared crumb topping.

Cover loosely with plastic wrap, let rise for 30-40 minutes until puffy.

Preheat oven to 180°C (350°F) while buns complete second rise.

Brush exposed dough edges with beaten egg mixed with milk for golden color.

Bake for 18-22 minutes until golden brown and cooked through.

Rotate pans halfway through baking for even coloring.

Buns should sound hollow when tapped on bottom and internal temperature reach 90°C.

Cool on wire rack for at least 15 minutes before serving.

Best eaten same day while soft and fresh, can be reheated next day.