Soft yeast dough buns

Sweet buns with quark cheese

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Last two weeks I was trying to get fresh yeast at my local store without success. Probably everyone decided to make homemade breads and rolls amidst the pandemic, but now they have finally replenished the stock and I bought more than I needed, just in case.

Having some yeast allowed me to bake my favourite quark cheese buns. They turned out fluffy, soft and simply yummy. Sweet buns with quark cheese without a doubt remind me of Poland as these kind of buns are extremely popular there. There are no such buns where I currently live, so if I fancy eating some, I need to make them myself. Anyway, I really like all types of sweet buns. I shouldn’t eat them because I try to avoid flour, but sometimes I can’t resist 🙂

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Soft yeast dough buns
Sweet buns with quark cheese

Ingredients for sweet buns with quark cheese.

  • 500 g plain flour plus extra for dusting the dough
  • 50 g unsalted butter
  • 1 egg
  • 1 egg yolk
  • 50 g caster sugar
  • 20 g fresh yeast
  • 320 ml milk
  • zest from one orange
  • 2 tablespoons of orange juice
  • a pinch of salt

Quark cheese filling:

  • 500 g quark cheese
  • 1 egg
  • 1 tablespoon of vanilla custard in powder
  • 3 tablespoons of caster sugar


  • 200 g icing sugar
  • 3 tablespoons of orange juice


  • egg whites for brushing the buns

How to make sweet buns with quark cheese.

Put fresh yeast, 2 tablespoons of milk, 1 tablespoon of icing sugar and 2 tablespoons of flour into a bowl. Stir and set aside in a warm place to rise for 10 minutes.

Put icing sugar, salt, egg and egg yolk into a bowl. Whisk until a fluffy consistency, then add the leavened yeast, milk, flour, orange zest and orange juice. Stir, then add lukewarm liquid butter and knead the dough for 10 minutes. Put the dough in a warm place to rise for an hour.

Quark cheese filling: mix the creamy quark cheese with the egg, icing sugar and pudding powder.

Put the risen yeast dough on a pastry board, gently knead it to remove some air, then roll it out into a rectangle of 45 by 30 centimetres. If necessary, dust the dough a bit with some flour.

Spread the quark cheese filling on the rolled out dough and fold the dough in three. Starting from the right side, fold 1/3 of the dough towards the centre, brush the egg white on the empty side of the dough so that it sticks together with the next part. Fold another part of the dough on the brushed part, starting from the left side (I uploaded photos on my Instagram on how these various stages look like).

Brush the top of the dough with egg white, then cut out strips 3.5 – 4 centimetres wide each. Holding the two opposite sides, twist each strip of dough once or twice. Place the buns on a baking sheet lined with baking paper. Brush each of the buns with the egg white. Set the buns aside to rise in a warm place for 30 minutes.

Preheat the oven to 180 degrees Celsius and once hot, place the buns in. Bake the buns for 20 to 25 minutes. It is best to cool the baked buns on a metal rack.

Icing: put icing sugar into a bowl. First, add two tablespoons of orange juice. Rub for 10 minutes preferably with a food processor. I used 3 tablespoons of orange juice and the frosting was perfect.

Drizzle the top of each bun with icing.

Soft yeast dough buns
Sweet buns with quark cheese

Good to know when making sweet buns.

You certainly won’t be able to bake all the buns at the same time. I usually leave the first tray in a warm place and at the same time, I put the remaining trays to a cooler place. Only when the first tray lands in the oven do I bring the next tray to a warm place.

Do you like bund made from yeast dough? If so, try our recipe for Cocoa and lychee bun.

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Sweet buns with quark cheese
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