Drożdżówki z rabarbarem

Ingredients · 12 servings

• 680 gWheat flour
• 250 mlMilk, lukewarm
• 40 gFresh yeast, crumbled
• 60 gEgg yolk, room temperature
• 130 gButter, 80 g melted and cooled, 50 g cold diced
• 130 gSugar, divided
• 300 gRhubarb, sliced
• 250 gStrawberry, halved
• 4 gSalt

Equipment

stovetop, oven, kitchen scale, mixing bowl, saucepan, bench scraper, baking tray, parchment paper, cooling rack, whisk, small bowl, wooden spoon

Instructions

1. 1
   Mise En Place

   Gather and weigh all ingredients; set out a kitchen scale, 2 bowls, saucepan, scraper, baking tray, parchment, and cooling rack. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Activate Yeast

   Warm the milk gently until lukewarm, then whisk in fresh yeast and 20 g sugar; rest until the surface looks creamy and foamy. · 10 min

   What to look for: The yeast mixture is foamy and lightly expanded.

3. 3
   Knead Dough

   Mix 600 g flour, salt, egg yolks, and yeast milk, then knead in 80 g butter until the dough turns soft, elastic, and slightly tacky. · 15 min

   What to look for: The dough is smooth, stretchy, and pulls from the bowl in soft strands.

4. 4
   Prove Dough

   Cover the bowl and prove the dough for 1-1.5 hours, until it rises high and roughly doubles in volume. · 1 h 30 min

   What to look for: The dough is puffy and doubled, with a gently domed surface.

5. 5
   Prepare Fruit

   Slice rhubarb, halve strawberries, toss both with 40 g sugar, and let the fruit stand while the dough finishes proving. · 10 min

   What to look for: The fruit is glossy and lightly syrupy, with pieces still holding shape.

6. 6
   Make Streusel

   Rub 80 g flour, 50 g cold butter, and 50 g sugar between your fingers until the streusel forms uneven sandy crumbs. · 5 min

   What to look for: The topping looks like coarse sand with some pea-sized buttery crumbs.

7. 7
   Shape Buns

   Divide the dough into 12 pieces, round each one, flatten the center, add fruit generously, and pinch the edges closed. · 15 min

   What to look for: Each bun is plump, sealed around the fruit, and similar in size.

8. 8
   Top And Prove

   Arrange buns seam-side down on parchment, sprinkle with streusel, cover, and prove for 20 minutes until visibly puffed. · 20 min

   What to look for: The buns look lighter, swollen, and the streusel sits loosely on top.

9. 9
   Bake Buns

   Bake the buns in the preheated oven for 25 minutes, until the tops are golden and the fruit bubbles at the seams. · 25 min

   What to look for: The buns are golden, fragrant, and the streusel is lightly crisp.

10. 10
    Serve Warm

    Cool the buns on a rack for 10 minutes, then serve warm or at room temperature for a classic Polish breakfast. · 10 min

    What to look for: The crumb is tender, the fruit is set, and the buns are comfortable to handle.