Drożdżówki z serem

Name: Drożdżówki z serem
Prep time: 2 h 9 min
Cook time: 25 min
Total time: 2 h 34 min
Cuisine: Polish
Ingredients: 600 g Wheat flour; 40 g Fresh yeast, crumbled; 250 ml Milk, lukewarm; 100 g Butter, melted; 5 Egg yolk; 500 g Curd cheese, mashed; 32 g Vanilla sugar; 150 g Powdered sugar, sifted; 45 ml Lemon juice, strained; 80 g Sugar; 1 tsp Salt

Drożdżówki z serem · ready in 2 h 34 min · 12 servings · 426 kcal per serving · medium · 11 ingredients

Soft, golden Polish yeast buns filled with semi-fat twaróg and finished with a sharp lemon icing, just like classic bakery drożdżówki.

Prep: 2 h 9 min
Cook: 25 min
Total: 2 h 34 min
Serves: 12
kcal: 426
Difficulty: medium

Polish Breakfast Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 12 servings

600 gWheat flour
40 gFresh yeast, crumbled
250 mlMilk, lukewarm
100 gButter, melted
5Egg yolk
500 gCurd cheese, mashed
32 gVanilla sugar
150 gPowdered sugar, sifted
45 mlLemon juice, strained
80 gSugar
1 tspSalt

Equipment

stovetop, oven, large bowl, small bowl, saucepan, whisk, rolling pin, baking tray, parchment paper, pastry brush, wooden spoon, hands

Instructions

Gather Mise
Gather measured ingredients; set out a large bowl, small bowl, saucepan, whisk, rolling pin, baking tray, parchment, pastry brush, and oven. · 7 min
What to look for: All ingredients are measured and tools are within reach.
Make Yeast Sponge
Warm milk gently to lukewarm, then whisk in fresh yeast, 1 tbsp sugar, and 2 tbsp flour; rest until foamy. · 15 min
What to look for: The mixture is bubbly and lightly foamed on top.
Knead Rich Dough
Add remaining flour, sugar, salt, 3 egg yolks, and melted butter; knead until smooth, elastic, and slightly tacky. · 12 min
What to look for: The dough pulls from the bowl and stretches without tearing quickly.
Rise Dough
Cover the dough and let it rise in a warm place for 60 minutes, until doubled and airy under the surface. · 1 h
What to look for: The dough is doubled in volume and looks puffy.
Mix Cheese Filling
Mash curd cheese with 2 egg yolks and vanilla sugar until thick, creamy, and still slightly grainy like Polish twaróg. · 5 min
What to look for: The filling holds its shape but spreads easily.
Shape Buns
Divide dough into 12 pieces, roll into rounds, and press a deep centre indent in each piece with a glass base. · 8 min
What to look for: Each round has a clear hollow centre and a raised rim.
Fill Prove Buns
Spoon cheese filling into the indents, set buns on parchment, and prove for 20 minutes until puffed. · 20 min
What to look for: The buns look swollen, soft, and slightly risen around the filling.
Bake Until Golden
Bake at 170°C / 338°F for 25 minutes, until the buns are golden at the edges and the cheese filling is set. · 25 min
What to look for: The rims are golden and the cheese centres no longer look wet.
Glaze Warm Buns
Whisk powdered sugar with lemon juice to a thick icing, then brush it over the buns while they are still warm. · 5 min
What to look for: The icing is glossy and coats the warm buns in thin white streaks.
Serve Fresh
Serve the drożdżówki warm or cooled, with glossy lemon icing set and soft curd filling in the centre. · 2 min
What to look for: The icing is lightly set and the buns are soft when lifted.

Nutrition (per serving)

kcal	426
Protein	15 g
Carbohydrates	64 g
of which sugars	25 g
Fat	12 g
of which saturated	7 g
Fibre	2 g
Sodium	196 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Ingredient substitutions

Wheat flour

Wheat flour type 550: A classic Polish choice for soft enriched yeast dough.

Milk

Water: The dough will be less rich and less tender.

Butter

Sunflower oil: Traditional butter flavor will be milder.

Egg yolk

Milk: Use only if avoiding egg; the dough and filling will be less rich.

Curd cheese

Semi-fat curd cheese: Choose Polish twaróg style curd cheese, not cream cheese.

Vanilla sugar

Sugar: The filling will lose its classic vanilla aroma.