Fluffy recipes for sourdough buns like grandma’s. Try a good old Czech classic!

The best recipes for yeast buns that will remind you of your childhood.

Bite into them and enjoy the sweetness of cottage cheese, the bitterness of nuts or the softness of poppy seeds.

Enjoy with us!

Czech buns with nuts

Exactly the kind of buns that, in every Czech fairy tale, Honzo took in his bag and set off to wander the world. The simple and fluffy yeast dough and bitter nut filling won’t let you stop after one.

What will we need

For the dough

1. 250 g plain flour
2. 250 g semi-coarse flour
3. 80 g of powdered sugar
4. 125 g butter (softened)
5. 250 ml of milk
6. ½ yeast
7. 2 tablespoons of rum
8. yolk
9. vanilla sugar
10. pinch of salt

For filling

1. 250 g walnuts (ground)
2. 150 g marmalade (apricot, strawberry)
3. zest of 1 lemon
4. 200 ml of semi-skimmed milk
5. 4 tablespoons of rum

Method

1. Pour both flours into a large bowl and mix
2. Add salt, sugar, mix and make a well in the middle
3. Break the yeast into small pieces
4. Pour ½ warm milk over the yeast and add rum
5. Cover the bowl and let the yeast rise in a warm place
6. When we have yeast, add the yolk, the other half of the milk and butter
7. Mix and knead the dough
8. We can use a wooden spoon, but it works better by hand
9. The dough must not stick, so if it does not have the right consistency, add a little plain flour
10. Cover the prepared dough with a towel and let it rest and rise
11. Pour ground nuts into the pot, add lemon zest, rum, sugar (marmalade) and milk
12. Boil the mixture briefly at a moderate temperature and the nut filling should thicken
13. Knead the risen dough on the work surface and divide it into equal parts
14. We press them into a patty and put the cooled walnut filling in the middle
15. We connect the edges of the dough and seal it properly so that the filling does not leak out during baking
16. Place the sealed buns side by side in a buttered baking dish and brush them with a beaten egg
17. Place them in a preheated oven and bake at 180 degrees for 7-10 minutes, then reduce the temperature to 160 degrees and bake for approximately another 25 minutes

Yeasted buns with cottage cheese

Here again, we have yeast dough in the main role, this time supplemented with cottage cheese, which only emphasizes the suppleness of the buns. If you love cottage cheese as much as I do, this is the recipe for you.

What will we need
For the dough

1. 500 g plain flour
2. 50 g of granulated sugar
3. 125 g butter (softened)
4. 300 ml milk (lukewarm)
5. 40 g of yeast
6. 2 egg yolks
7. vanilla sugar
8. a pinch of salt
9. lemon peel

For anointing

1. Eggs (beaten)

For filling

1. 250 g cottage cheese (semi-fat or full-fat)
2. 40 g of flour
3. Yolk
4. vanilla sugar
5. lemon peel

Method

1. Mix the ingredients for the dough together
2. We make the dough and let it rest in a warm place for about an hour
3. Meanwhile, mix the filling
4. Put cottage cheese, egg yolk, semolina sugar and vanilla sugar in a bowl and grate lemon zest into it
5. Mix the bun filling until smooth and set aside
6. After rising, transfer the dough to the work surface, knead and then roll it out
7. Divide the rolled dough into pieces of the same size
8. Flatten each piece a little and add our cheese filling in the middle
9. Press the edges of the dough tightly together and seal so that the filling does not leak out in the oven
10. Place the buns in a greased baking pan and brush with a beaten egg
11. We let them rest for a while to rise a little, and then we transfer them to the oven
12. Bake at 170 degrees for approximately 25 minutes
13. You only need to sweeten the leavened buns with powdered sugar before serving

Exotic sourdough buns

We can’t help but add at least one recipe, for die-hard experimenters. It probably won’t surprise you that these buns are not filled, but spread with pineapple syrup. The pineapple aroma oozes from the dough itself, as it contains pineapple juice.

What will we need

For the dough

1. 350 g plain flour
2. Teaspoon of salt
3. 2 spoons of sugar
4. 150 ml milk (lukewarm)
5. ½ yeast
6. Egg
7. 125 ml of pineapple juice
8. 150 g butter (softened)

For syrup

1. ¼ cup coconut milk
2. Pineapple
3. 125 ml of pineapple juice
4. ¼ cup of powdered sugar
5. Lime juice

Method

1. Pour plain flour into a large bowl
2. Add salt, sugar, mix and make a well in the middle
3. Crumble the yeast into small pieces
4. Pour ½ of lukewarm milk over the yeast
5. Cover the bowl and let the yeast rise in a warm place
6. For the syrup, put all the ingredients in a pot and start stirring to mix the ingredients
7. Place the mixture on the fire and start cooking at a low temperature
8. The mixture should start to thicken and look like pudding
9. We cook for approximately 5-7 minutes until we get the desired consistency
10. Once the mixture has thickened, remove it from the heat and let it cool to room temperature
11. When the yeast is ready, mix the eggs and pineapple juice and start working the dough
12. When the ingredients are mixed, add the softened butter
13. And we work the dough again until it is shiny on the surface
14. Let the dough rest in a warm place for 5 minutes
15. When the dough is rested, work it again lightly and put it on a floured roll
16. Grease the baking pan with butter and set aside
17. Divide the dough into several equally sized parts
18. We shape them into a bun and begin to fold them into a greased baking pan
19. Cover the loaves and let them rest and rise for 15 minutes
20. Turn on the oven at 170 degrees
21. Brush the buns with beaten egg and bake for 20-25 minutes
22. Before the buns are baked, we will make the syrup
23. Heat the coconut milk on the stove, heat for about 1 minute
24. Then remove it from the heat, add coconut juice and sugar
25. We start mixing and at the same time season according to our preferences (add lime or sugar)
26. When the buns are ready, take them out of the oven and cover their top with syrup
27. Let everything cool down and serve

Jelly buns

These leavened buns are such a favorite in every Czech household. Marmalade together with rum will give the buns the right flavor and aroma, this combination will never get boring.

What will we need

For the dough

1. 400 g plain flour
2. Yeast
3. 50 g granulated sugar
4. 200 ml of milk
5. Vanilla extract
6. Pinch of salt
7. 2 egg yolks
8. Lemon (juice and peel)
9. 100 g butter (softened)

For filling

1. 300 g of jam
2. A tablespoon of rum (or rum essence)
3. A spoonful of gingerbread spice

Method

1. For the yeast, mix a spoonful of flour, a spoonful of sugar and warm milk in a small bowl
2. Let the mixture rest for a while in a warm place
3. When we need the yeast, we mix it with the other ingredients for the dough
4. Knead the dough so that it is uniform, soft and fluffy
5. When it’s ready, put it in a bowl, cover it with a towel and let it rest in a warm place for an hour
6. The dough will rise
7. Work the dough again on a floured work surface
8. Either roll the dough into a pancake and divide it into equal-sized pieces or simply cut individual pieces from the dough one by one
9. For the filling, mix jam with rum and gingerbread spice
10. We make patties from the pieces of dough, which we fill with jam filling in the middle
11. We wrap the buns and close them tightly so that the filling does not leak in the oven
12. Grease the bun pan with butter or fat and place the individual buns there, bottom side down
13. Let the buns rest and then brush them with beaten egg
14. Bake at 180 degrees for about 30 minutes

Poppy seed buns

Poppy seeds together with cottage cheese is probably the most popular combination for filling buns. Grandma’s yeast dough and this filling in it evokes memories of holidays in the village.

What will we need

For the dough

1. 250 ml of milk
2. 20 g of yeast
3. 600 g plain flour
4. 2 eggs
5. 120 g of granulated sugar
6. 100 g of butter
7. Pinch of salt

For the poppy seed filling

1. 150 g of ground poppy seeds
2. 250 ml of milk
3. 60 g of granulated sugar
4. A teaspoon of cinnamon
5. 50 g of currant jam
6. A spoonful of lemon juice

For the cheese filling

1. 250 g of fatty cottage cheese
2. Egg
3. Raisins soaked in rum
4. 50 g of powdered sugar
5. Vanilla sugar

Method

1. Crumble the yeast into the lukewarm milk, add a teaspoon of sugar and cover with a little flour
2. Leave in a warm place for 10 minutes and let the yeast rise
3. Pour flour into a large bowl, add eggs, sugar and mix
4. When the ingredients are combined, add the butter and salt
5. Pour the finished yeast into the mixture and work into a sticky dough
6. If the dough is too sticky, add a little flour
7. Cover the finished dough and let it rise for at least an hour
8. In the meantime, we will prepare the filling
9. Put poppy seeds, milk and sugar in a saucepan
10. We begin to slowly heat the mixture in the pot to a medium temperature and stir
11. We cook for approximately 10 minutes
12. Poppy seeds must be thoroughly boiled so that the filling is not dry
13. When the poppy mixture is cooked, remove the pot from the heat and add the remaining ingredients
14. Mix and let cool
15. For the long filling, mix raisins with cottage cheese, sugar and egg and mix
16. When the dough has risen, knead it again and start cutting pieces of dough from it
17. We shape them into a patty
18. Put a little cottage cheese filling and a little poppy seed filling in the middle of each pancake
19. We wrap the patties so that the filling cannot leak out, and put them in a greased baking pan
20. When the baking pan is filled, let it stand for about 30 minutes so that the buns rise again
21. Brush the buns with beaten egg and put in the oven
22. Bake in the oven at 180 degrees for about 30 minutes
23. Brush the baked buns with a mixture of melted butter and the remaining raisin rum
24. Serve cold and sprinkled with sugar

There are an infinite number of options for filling sourdough buns. You can try fresh and cooked apples with cinnamon, whole strawberries or even fresh apricots. There are no limits to imagination. We have selected for you the best classics that you know from your grandmothers and mothers!