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Baked buns like grandma used to make: fragrant, fluffy and filled with quark or plum butter

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Baked buns like grandma used to make: fragrant, fluffy and filled with quark or plum butter recept

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  • Easy to prepare
  • 14 portions
  • 135 minutes
Jan, 17. 12. 2025

Baked buns like grandma used to make – fluffy yeast dough, a hearty filling of quark or plum butter, buttery crust. Step by step, tips and times.

The smell of freshly baked buns is one of the fondest childhood memories. This time-tested “like grandma used to make” recipe yields a tender dough that holds the filling beautifully and has a gentle buttery sheen on the surface. Great for the Sunday table, with coffee or packed for the road.

For 14 portions

Ingredients

Dough:

Fillings and finishing:

Preparation procedure

  • Starter – Stir 1 tbsp sugar into 100 ml lukewarm milk and crumble in the yeast. Let it rise for 10–15 minutes.
  • Mixing the dough – Put about 900 g flour, 3 tbsp sugar, salt, the egg and 300 ml lukewarm milk into a bowl. Pour in the risen starter and begin to work the dough. Add the remaining milk as needed until you have a soft, non-sticky dough.
  • First rise – Cover the bowl and let rise for 45–60 minutes until doubled in volume.
  • Fillings – Sweeten the quark with granulated or powdered sugar and vanilla sugar to taste. The second filling is jam/plum butter.
  • Shaping – Roll the risen dough on a lightly floured surface into a sheet about 1 cm thick. Cut into squares about 8 × 8 cm, put the filling in the center, seal well and place seam-side down on a baking tray greased with melted butter. Lightly brush each bun with butter.
  • Second rise – Let the buns rise on the tray for 15–20 minutes.
  • Baking – Preheat the oven to 180 °C. Bake for 25–30 minutes until golden. Immediately after removing, brush the surface with melted butter.
  • Serving – Once cooled, you can dust with powdered sugar.

Servings: 24–30 buns (baking tray 30 × 40 cm)

Total preparation time: approx. 2 hours 15 minutes (including rising)

Tips:

  • Incorporate the remaining flour into the dough only as needed; the dough should be soft and pliable.

  • To prevent the filling from leaking, always press the seams firmly and place them seam-side down.

  • Fill some of the buns with plum butter and some with quark – the tray will be more varied.

Conclusion

Classic yeast buns are a safe bet. Tender dough, a rich filling and a buttery aroma will ensure the tray disappears in no time. The recipe is simple, holds its shape and juiciness well, and even a beginner can manage it – exactly like our grandmothers used to make.

Bombastic salko buns – quick, fluffy and filled with sweetened milk

Little buns and buns
70 minutes
0
(0)
19. 12. 2025 Jan

Yeasted plum-jam buns with a fabulous taste just like grandma's

Little buns and buns
120 minutes
0
(0)
19. 12. 2025 Jan

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0
(0)
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