Chocolate Crescent Rolls With Almond Pudding

These soft chocolate almond custard buns are the kind of bakery-style treat that feels both comforting and a little indulgent at the same time.

Each bun is shaped like a croissant: the dough is divided, rolled into triangles, filled at the wide end with almond custard, then rolled up and gently curved into a crescent shape. 

Baked until lightly golden, the buns come out soft and fluffy with a rich, creamy center that becomes even more luscious when warm. The combination of chocolate dough, almond custard, and toasted almond flakes makes them perfect for breakfast, dessert, or an afternoon coffee treat.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 12–15 g cocoa powder

Almond Custard Filling:

- 200 ml milk

- 25 g cornstarch

- 30 g sugar

- 1 egg

- 20 g almond powder

Additional:

- Almond flakes

Instructions

1. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cocoa powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until smooth and elastic.

- If the dough feels dry, add a little extra milk, 1 teaspoon at a time.

- Shape into a ball and place in a lightly oiled bowl.

- Cover and let rise until doubled, about 1½–2 hours.

2. Make the Custard

- In a saucepan, whisk together the milk, cornstarch, sugar, egg, and almond powder until smooth.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap touching the surface.

- Cool completely before using.

3. Shape the Buns

- Divide the dough into 6 portions.

- Roll each piece into a triangle.

- Spread or pipe some filling near the wide end.

- Roll up from the wide end toward the tip, like a croissant.

- Curve slightly into a crescent shape if desired.

- Cover loosely and let rise until puffy, about 30–45 minutes.

4. Bake

- Preheat the oven to 180–190°C.

- Brush with milk or egg wash.

- Add some almond flakes on top.

- Bake for 18–25 minutes, until lightly golden.

5. Cool

- Let cool slightly before serving.

- Best eaten warm when the chocolate filling is soft.

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Matcha Baked Buns with Custard and Crumble

Soft and fluffy matcha buns baked to perfection, filled with smooth matcha pudding and topped with a delicate matcha crumble. Every bite is a harmony of earthy green tea flavor, creamy custard, and a lightly crisp topping. These bakery-style buns are perfect for matcha lovers looking for a cozy, slightly indulgent treat with tea or coffee.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 15 g matcha powder 

For the Filling:

- 200ml milk

- 25g corn starch

- 30g sugar

- 1 egg

- 5-10 g matcha powder

Crumble:

- 30 g butter, cold

- 25 g sugar

- 45 g flour

- 5g matcha powder (optional, for matcha crumble)

Instructions

1. Make the Crumble

- In a small bowl, combine the flour, sugar, and matcha powder.

- Add the cold butter, cut into small cubes.

- Rub the mixture between your fingertips (or use a fork or pastry cutter) until coarse crumbs form.

- Refrigerate while preparing the dough.

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, matcha powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little flour, 1 tablespoon at a time.

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover and let rise in a warm place until doubled in size, about 1½–2 hours.

3. Prepare the Custard Filling

- Whisk or blend together all the filling ingredients.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.

- Let cool completely before using.

4. Shape the Buns

- Transfer the dough to a lightly floured surface.

- Divide the dough into 6 equal portions.

- Roll each portion into a circle.

- Place a portion of the custard filling in the center, then wrap the dough around it and seal well to form a ball.

- Place the buns seam-side down on a lined baking tray and flatten them slightly.

- Repeat with the remaining dough and filling.

- Cover loosely and let rise until puffy, about 30 minutes.

5. Bake

- Preheat the oven to 190°C.

- Brush each bun with milk or egg wash.

- Sprinkle the crumble evenly over the tops.

- Bake for 25–30 minutes, until lightly golden.

- If the buns brown too quickly, loosely cover with foil during the last part of baking.

6. Cool

- Let the buns cool completely before serving.

- Store in the refrigerator for 2–3 days or freeze well wrapped.

- Reheat before serving for the best texture.

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Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Soft, fluffy, and filled with a rich sweet cheese filling and juicy raisins, this traditional Polish-style cheese strudel (strucla z serem) is pure homemade comfort. Perfect for breakfast, dessert, or with a cup of coffee or tea, this classic pastry combines a light yeast dough with a creamy vanilla cheese filling for a delicious treat that’s hard to resist.

Ingredients

The Dough:

- 200 g bread flour

- 4 g instant yeast

- 40 g sugar

- 70 ml warm milk

- 1 Egg yolk (save the white for the filling)

- 45 g unsalted butter (melted and slightly cooled)

Filling:

- 50 g raisins 

- warm water or orange juice (for soaking)

- 200 g cream cheese (room temperature)

- Remaining eggeWhite

- 30 g powdered sugar

Crumble:

- 30g butter 

- 25g sugar

- 50g flour  

Instructions

1. Prep the Raisins:

- Place the raisins in a small bowl and cover with warm water or juice. 

- Let them soak for 15 minutes. 

- Drain and pat them very dry with a paper towel. This keeps them plump and prevents them from burning in the oven.

2. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

3. Prepare the Dough:

- In a large bowl, whisk the flour, yeast, sugar, and salt. Add the milk, egg yolk, and melted butter. 

- Knead for about 10 minutes until the dough is smooth and elastic. 

- Cover and let rise in a warm spot for 60 minutes (it should double in size).

4. Prepare the Filling:

- Whisk the cream cheese, egg white, powdered sugar, and vanilla together until completely smooth.

5. Shape and Twist:

- Roll the risen dough into a rectangle (roughly 20 x 30 cm).

- Spread the cream cheese filling evenly, leaving a 2 cm border at the edges.

- Sprinkle the plumped raisins generously over the cheese.

- Roll the dough tightly starting from the long side to create a log.

Pro Tip: Place the log in the freezer for 10 minutes before cutting; this makes the next step much cleaner.

6. The Cut:

- Using a very sharp knife, cut the log in half lengthwise. 

- Turn the two strips so the open layers of cheese and raisins are facing up. 

- Twist the two strands over each other, keeping the "open" side visible.

7. Final Proof:

- Place the twist into a greased loaf tin or onto a parchment-lined tray. 

- Cover and let rise for 45–60 minutes. It should look puffy and "alive."

8. Bake:

- Preheat your oven to 175°C. 

- Brush the top of the dough (not the cheese) with a little milk. 

- Bake for 30–35 minutes. If the top browns too quickly, tent it with foil for the last 10 minutes.

9. Finishing:

- Let it cool for at least 20 minutes before slicing. 

- The cream cheese needs time to "set," or it will be messy when cut. 

- Drizzle with icing or a simple honey glaze if you want an extra shine.

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Pampuchy – Soft Polish Steamed Buns

Pampuchy are traditional Polish steamed buns that are irresistibly soft, pillowy, and slightly sweet. Made with a simple yeast dough, these buns are steamed rather than baked, giving them a light, fluffy texture that melts in your mouth.

They’re incredibly versatile: serve them sweet with jam, honey, or fruit sauce, or savory with goulash, mushroom sauce, or a hearty filling. Pampuchy are perfect for family meals, weekend breakfasts, or festive occasions, and they store and reheat beautifully, making them convenient for busy days.

With just a few basic ingredients, these buns showcase the charm of Polish home baking—simple, comforting, and utterly delicious.

Ingredients

- 5g yeast

- 280 g all-purpose flour

- 120 ml warm milk

- 1 egg

- 10 ml oil

- Salt, a pinch

- 15g sugar

Instructions

1. Make the dough

- In a large mixing bowl (or stand mixer bowl), combine all ingredients:

flour, yeast, milk, egg, oil, sugar, and salt.

- Mix until everything comes together, then knead for at least 5 minutes (or 8–10 minutes in a mixer) until the dough is smooth, elastic, and soft but not sticky.

2. Let the dough rise

- Transfer the dough to a greased bowl.

- Cover the bowl with a clean towel or plastic wrap.

- Leave it in a warm, draft-free place for about 1 hour, or until the dough doubles in size.

3. Shape the buns

- Transfer the risen dough to a lightly floured surface.

- Divide into 7 equal pieces (≈68–70 g each).

- Shape each piece into a smooth round ball by rolling it between your hands.

- Cover with a clean towel and let rest for 15 minutes to puff up slightly.

(If you can’t steam all at once, keep the remaining dough balls in the fridge to prevent over-proofing.)

4. Steam the pampuchy

- Bring water to a gentle boil in your steamer (water should reach about ⅓ up the pot).

- Place the pampuchy on the steamer insert, leaving enough space between them (they will expand).

- Cover tightly and steam for 15 minutes over medium heat — steady but not vigorous boiling.

- Do not open the lid while steaming.

- When done, remove the buns carefully. Repeat with the remaining dough if needed.

5. Serving Ideas

- Sweet: serve warm with jam, fruit sauce, sweetened sour cream, or honey & butter.

- Savoury: serve with goulash, mushroom sauce, or fill with savoury stuffing before steaming.

6. Storage

- Store in an airtight container in the fridge for up to 5 days.

- Reheat in the microwave for 40–60 seconds until soft and warm.

- Freeze for up to 2 months; defrost and re-steam or microwave until fluffy again.

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Chałka (Challah) - a Classic Polish Sweet Braided Bread

Chałka is a classic Polish sweet braided bread—soft, fluffy, and lightly sweet, with a rich, tender crumb. Traditionally enjoyed on weekends, holidays, or simply with butter and jam, this version is enriched with eggs, milk, and oil, giving it a delicate texture that stays moist for days.

What makes this chałka extra special is the buttery crumble topping. As it bakes, the crumble turns golden and crisp, adding a gentle crunch and a sweet contrast to the soft bread underneath. The double braid not only looks beautiful on the table but also makes the loaf taller and more festive.

This bread is perfect for breakfast, afternoon coffee, or special occasions. It’s delicious fresh on its own, lightly toasted, or served with honey, jam, or sweet cheese. If you grew up with Polish baking, this chałka will taste wonderfully nostalgic—and if not, it’s a perfect introduction to it.

Ingredients

Dough:

- 410 g bread flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs

- 45ml oil   

- 120 ml milk, at room temperature  

Crumble:

- 30g butter 

- 25g sugar

- 50g flour 

Instructions:

1. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine all the dough ingredients: flour, yeast, sugar, salt, eggs, oil, and milk.

- Mix on low speed until combined, then increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little more flour (1 tablespoon at a time).

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover with a tea towel and let rise in a warm place until doubled in size (1½ to 2 hours).

3. Shape the Braided Loaf

- Transfer the dough to a floured work surface.

- Divide the dough into 2 portions:

   Large piece: about ⅔ of the dough

   Small piece: about ⅓ of the dough

- Divide the large piece into 3 equal parts and roll each into a long rope.

- Braid the 3 ropes and pinch the ends to seal. Place this large braid on a lined baking sheet.

- Repeat with the smaller piece to form a second, smaller braid and place it on top of the large one.

- Loosely cover the loaf and let rise until puffy (30–45 minutes).

4. Bake

- Preheat the oven to 190°C (375°F), with the rack in the lower-middle position.

- Brush the top of the loaf with milk or egg wash.

- Sprinkle the prepared crumble evenly over the top of the loaf.

- Bake for 30–40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

5. Cool & Store

- Let the loaf cool completely before slicing.

- Once cooled, wrap tightly in plastic wrap or store in an airtight container.

- To freeze: wrap well and freeze for up to 2 months. Defrost at room temperature before serving.

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Custard Crumble Buns - Drożdżówki z Budyniem

Soft, fluffy, and filled with creamy custard, these Custard Crumble Buns are a perfect treat for anyone who loves the comforting flavors of homemade pastries. The tender yeast dough bakes up golden and light, while the sweet crumble topping adds a delicious crunch that contrasts beautifully with the smooth pudding inside.

They taste like a mix between a Danish pastry and a sweet bun — rich yet not overly sweet. 

These buns are great for breakfast, brunch, or afternoon snack time, and they fill your kitchen with the most amazing aroma while baking. Best enjoyed warm, straight from the oven, dusted with a touch of powdered sugar.

Ingredients:

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 300 ml milk

- 20g corn starch

- 40g sugar

- 2 eggs

Crumble:

- 60 g flour

- 20 g oil

- 35 g sugar

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Sprinkle crumbs over.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

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Heart-Shaped Buns with Creamy Almond Pudding Filling

Soft, fluffy buns filled with a rich almond custard, shaped into adorable hearts and topped with crunchy almond slices. These elegant pastries are lightly sweet, creamy in the center, and perfect for special occasions - or simply to treat yourself.

Ingredients

Dough:

- 220 g bread flour

- 50 g almond flour

- 5 g instant yeast

- 50 g sugar

- 1 egg

- 30 ml oil

- 80 ml milk (room temperature)

Almond Pudding Filling:

- 250 ml milk

- 1 egg

- 25 g sugar

- 25 g almond flour (powder)

- 30 g cornstarch

Garnish:

- 50 g sliced almonds

- Milk (for brushing)

Instructions

1. Prepare the Almond Pudding:

- In a small pot, whisk or blend together all filling ingredients until smooth.

- Cook over low heat, stirring constantly, until the mixture thickens and just begins to bubble.

- Transfer the pudding to a bowl, press plastic wrap directly on the surface, and let it cool completely.

2. Make the Dough:

- In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients.

- Mix on low speed until combined, then knead on medium speed for about 10 minutes until smooth and elastic.

- Add a little more flour if the dough is too sticky.

- Transfer to a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Heart Buns:

- Punch down the dough to release air. Transfer to a floured work surface.

- Divide into 9 equal pieces.

- Roll each piece into a rectangle.

- Spread a portion of the cooled almond pudding over each rectangle.

- Roll each piece into a long log and seal the seam.

- Fold the log in half and attach the ends together.

- Cut it down the middle - leaving the folded end intact.

- Twist the two cut halves together and shape them gently into a heart. Press lightly to flatten.

4. Final Proof:

- Place the shaped buns on a parchment-lined baking tray.

- Loosely cover and let rise until puffy, about 30 minutes.

- Brush the tops with milk and sprinkle with almond slices.

5. Bake:

- Preheat the oven to 190°C (375°F).

- Bake for 20–30 minutes, or until golden brown on top.

6. Serve:

- Let the buns cool before serving.

- Store in the fridge for up to 3 days. Reheat by baking briefly or steaming lightly to restore softness.

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Chocolate Coconut Strucla – Soft Polish Sweet Bread Recipe

This soft and rich yeast cake is a playful variation of the classic Polish strucla. Unlike the traditional - mys trucla is made with a fluffy cocoa-flavored dough and filled with creamy coconut pudding for a tropical, comforting twist. Twisted into a beautiful braid and baked until golden, it’s perfect for dessert, coffee breaks, or as a sweet gift from the heart. Drizzle with icing for an extra indulgent touch.

Ingredients

For the Dough:

- 220 g all-purpose flour

- 20 g cocoa powder

- 5 g instant yeast

- 60 ml warm milk

- 1 egg

- 60 g sugar

- 35 ml oil

For the Filling (Coconut Pudding):

- 250 ml milk

- 1 egg

- 20 g sugar

- 40 g shredded coconut

- 25 g cornstarch

Optional Topping:

- Icing sugar glaze (powdered sugar + a few drops of water or milk)

Instructions

1. Prepare the Coconut Pudding:

- Whisk or blend together the milk, egg, sugar, coconut, and cornstarch until smooth.

- Pour the mixture into a pot and cook over low heat, stirring constantly, until thickened and lightly bubbling.

- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

2. Make the Dough:

- In a large mixing bowl, combine the flour, cocoa powder, and yeast.

- Add the warm milk, egg, sugar, and oil. Mix until a dough forms.

- Knead for about 10 minutes until the dough is soft and elastic (you can use a stand mixer or knead by hand).

- Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Cake:

- After rising, punch down the dough to remove air.

- Roll it out into a rectangle, with the shorter side at least 12 cm (to match your baking tin).

- Spread the cooled coconut pudding evenly over the dough, leaving a small border around the edges.

- Roll the dough tightly into a log.

- Using a sharp knife, cut the roll lengthwise in half, leaving one end intact.

- Twist the two strips together, keeping the filling side up, then gently place the twist into a greased and parchment-lined loaf tin (12×7 cm), or shape it directly on a baking sheet for a flatter version.

- Let it rise again for at least 1 hour until puffy.

4. Bake:

- Preheat the oven to 180°C (350°F).

- Brush the top of the cake with milk or egg wash.

- Bake for 45–50 minutes, or until golden and cooked through.

- Let the cake cool in the tin for about 10 minutes, then transfer to a rack to cool completely.

5. Finish and Serve:

- Drizzle with icing once cooled, if desired.

- Store in an airtight container. Best enjoyed within 2 days, or gently warmed for a softer texture.

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Racuchy with Strawberries (Polish Yeast Pancakes)

Racuchy are soft, pillowy Polish pancakes typically made with a yeast-based dough, giving them a light and airy texture. They’re gently pan-fried until golden brown and often studded with juicy strawberries inside or served with fresh fruit on top. Slightly sweet and beautifully crisp on the outside, they make a delightful breakfast or afternoon treat - perfect dusted with powdered sugar or served with a dollop of sour cream.

My version is simplified and uses baking powder, saving you an hour of waiting time. 

Ingredients:

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1-2 eggs

- 200g strawberries, sliced

Instructions:

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there are no lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

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Chocolate Challah

Chocolate Challah is a decadent twist on the traditional braided bread. Made with a rich, slightly sweet egg-enriched dough, this version features ribbons or layers of dark chocolate swirled throughout. The result is a beautifully braided loaf with a soft, tender crumb and bursts of melted chocolate in every bite. Perfect for special breakfasts, brunches, or holiday celebrations.

Ingredients

- 370 g bread flour

- 20 g cocoa powder   

- 7 g instant yeast

- 50 grams sugar  

- 2 large eggs

- 50ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

   - Shape the dough into a ball and place it in a lightly oiled bowl.  

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

   - Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.  

   - Repeat for the smaller piece and place this braid on top of the large one.  

4. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

5. Bake:

   - Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.  

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

6. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

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Chałka - Polish Challah Bread

Chałka is the Polish version of challah, a soft, slightly sweet, braided bread. It is popular in Poland as both a breakfast item and a dessert, often enjoyed with butter, jam, or honey. Similar to the Jewish challah, chałka is made with an enriched dough containing eggs, which gives it a tender and fluffy texture.

In Poland, chałka is sometimes sprinkled with crumble topping (kruszonka) instead of seeds, adding extra sweetness and crunch. It is widely appreciated for its versatility, as it can be eaten fresh, toasted, or even used in recipes like bread pudding or French toast.

Ingredients

- 400 g bread flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs + 1 egg yolk

- 45ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

   - Shape the dough into a ball and place it in a lightly oiled bowl.  

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Second Rise:

   - Gently press down the dough to deflate it. 

   - Cover and let rise again until doubled (about 40 to 60 minutes).  

4. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

   - Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.  

   - Repeat for the smaller piece and place this braid on top of the large one.  

5. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

6. Bake:

   - Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.  

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

7. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

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Sesame Cheese Filled ''Christmas Trees''

Well, Christmas is coming, but poppy seeds - one of the common ingredients in Poland - are illegal in Taiwan, so I swapped them for black sesame powder, which worked just great! I made the filling with cream cheese and shaped the buns / bread as Christmas trees. 

But oops, I forgot to make the tree trunk, which my husband pointed out afterward. Never mind - use your imagination to think it's a tree! But yes, if you make the tree trunk, they will look much closer to an actual tree. The cakes were super soft and fluffy. This dough recipe has to be my favorite, and I may come up with many more ideas using this recipe in the future.

Ingredients

For the Dough:

- 230g all-purpose flour  

- 5g instant yeast  

- 60ml warm milk  

- 1 egg  

- 40g sugar  

- 35ml oil  

For the Cream Cheese Filling:

- 150g cream cheese  

- 60g sesame seeds  

- 1 egg  

- 30g honey  

Instructions

1. Make the Dough:

   - In a mixing bowl, combine the flour, instant yeast, warm milk, egg, sugar, and oil.  

   - Knead using a mixer for about 10 minutes until smooth and elastic.  

   - Cover the dough with a cloth and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.  

2. Prepare the Filling:

   - While the dough rises, mix the cream cheese, egg, and honey thoroughly until smooth.  

   - Add the sesame seeds and blend until well combined.  

3. Shape the Dough: 

   - Once the dough has risen, punch it down to remove excess air.  

   - Roll out the dough into a large round shape and cut it into 4 equal pieces. 

   - Spread the cream cheese filling evenly over 2 of the pieces.  

   - Cover with the remaining 2 pieces of dough.  

4. Form the Tree Design:

   - Transfer the layered dough onto a baking pan.  

   - Make several cuts on each side of the triangles.  

   - Twist each strip to form a tree-like pattern.  

   - You can use a small piece of dough to create a tree trunk at the base.  

5. Bake:

   - Preheat the oven to 180°C (350°F).  

   - Brush the dough with milk or egg wash.  

   - Bake for about 25-30 minutes or until golden brown and cooked through.  

6. Finish:

   - Allow the bread to cool.  

   - Drizzle with icing or dust with icing sugar before serving.  

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Christmas Walnut Roll

A nut roll is a sweet pastry made from yeast dough, typically enriched with milk, that is rolled thin and filled with a nut paste sweetened with ingredients like honey. The dough is rolled into a log shape, which can be baked straight, bent into a horseshoe, or shaped in various ways. After baking, the nut roll is sliced to reveal a spiral of filling. 

Nut rolls resemble jelly rolls or strudels but usually feature more layers of dough and filling. Common fillings include ground walnuts or poppy seeds. The pastry is popular in the United States and Central Europe, with regional names like orechovník (Slovak), makowiec (Polish), potica (Slovenian), and bejgli (Hungarian). These pastries are often prepared for celebrations, weddings, and holidays such as Easter and Christmas.

The original recipe called for butter, but I replaced it with oil and adjusted the milk amount accordingly. The dough turned out fine. However, I encountered another issue: the original recipe instructed brushing the roll with egg yolk and egg white separately, which I followed. Unfortunately, I didn’t like the appearance after baking, as it looked uneven and not as beautifully browned as the walnut rolls I’ve seen in pictures. 

The uneven browning didn’t affect the taste, though, so apart from the appearance, everything was fine. To hide the unevenness, I dusted the roll with icing sugar. The result was super tasty in my opinion, and both my husband and son loved it. So, despite the minor flaw, I’d call it a success!

Ingredients:

Dough

- 100g milk, warm

- 5g instant yeast  

- 330g cake flour  

- 90ml oil

- 60g sugar  

- 3g salt  

Egg Wash

- 1 large egg (separated into white and yolk)  

Filling

- 320g walnuts (two-thirds finely chopped, one-third roughly chopped)  (220 ground, 100chopped)

- 80g breadcrumbs  

- 1g cinnamon 

- 100g honey  

- 60g sugar

- 90g vegetable oil  

- 75g water  

- 50g raisins  

Instructions:

1. Prepare the dough:

- Mix the dough ingredients and knead until a smooth dough forms, about 10 minutes.

- Cover the dough with plastic wrap and refrigerate for an hour.

2. Prepare the filling:

- In a bowl, mix the chopped walnuts with the bread crumbs.

- In a cooking pot, combine honey, sugar water, oil, cinnamon, and raisins.

- Bring the mixture to a boil.

- Pour the hot syrup over the walnut and breadcrumb mixture and stir well.

- Let the filling cool completely.

3. Assemble the rolls:

- Once the dough is chilled, divide it into two portions.

- Roll each portion into a rectangle, approximately 25 cm x 30 cm.

- Spread the cooled filling evenly over the dough, leaving about a 2-3 cm gap on one long side.

- Starting from the short edge nearest you, roll the dough tightly into a cylinder.

- Place each roll seam-side down on a parchment-lined baking sheet.

4. Prepare for baking:

- Beat the egg yolk and brush it over each roll.

- Cover the rolls loosely with greased plastic wrap and let them rest for 40 minutes.

- Brush the rolls with egg white and chill uncovered for an additional 30 minutes for a crackled finish.

5. Bake:

- Preheat the oven to 175°C (350°F).

- Pierce each roll deeply with a fork (about 15 holes per roll) to release steam.

- Bake for 20 minutes, then reduce the heat to 165°C (330°F) and bake for another 35-40 minutes, or until the rolls are mahogany brown.

6. Cool and store:

- Let the rolls cool completely before slicing.

- Store at room temperature for a few days or freeze for longer storage.

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Sweet Buns With Custard and Apples - Drożdżówki z Budyniem i Jabłkami

Drożdżówki z budyniem i jabłkami are Polish yeast buns filled with custard (budyń) and apples, making them an extra creamy and flavorful take on the classic drożdżówka (sweet bun). The soft, fluffy yeast dough, similar to brioche, is slightly sweet and tender, providing the perfect base for the delicious filling.

Each bun has a small well in the center that holds a layer of smooth custard topped with a cinnamon-spiced apple filling, creating a delightful contrast between creamy and fruity flavors. Sometimes, a crumbly topping (kruszonka) is added for a bit of crunch—just like on my buns. Kruszonka is a popular Polish topping for pastries, cakes, and fruit pies, adding texture and flavor. Made from a simple mix of flour, sugar, and butter, it resembles streusel and is known for its delicious, slightly crispy crunch after baking. For a healthier twist, I used oil instead of butter in my kruszonka, which reduces unhealthy fats and cholesterol, though it does have a milder flavor.

These buns are a beloved treat in Poland, especially enjoyed with coffee or tea as a morning snack or dessert. They’re particularly popular in autumn when apple season is in full swing.

Ingredients

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 250 ml milk

- 15g corn starch

- 20g sugar

- 1 egg 

- 1-2 apples

- A dash of cinnamon

Crumble:

- 30 g flour

- 12 g oil

- 20 g sugar

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

   -  Peel and cut apples into small cubes. Toss them with 1/2 tablespoon lemon juice and a pinch of cinnamon.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Add a few slices of cinnamon apple to the custard.

   -  Sprinkle crumbs over apples.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

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Beef Mince Baked Buns

Based on the recipe for Hujiaobing (Pepper Buns) that I made in the past, I prepared beef mince-filled buns, which turned out super tasty. The juicy beef filling, seasoned with spices and wrapped in a crispy, golden bun, was a delicious twist on the traditional pepper buns.

Ingredients

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 280 g ground beef

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil 

- 60 g green onion, finely chopped

- 60g grated carrot 

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into six equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into an oval shape.

- Place one portion of filling in the center of the dough.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

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Chocolate Yeast Buns with Cheesecake Filling - Drożdżówki z Serem

Drożdżówki are a popular type of Polish yeast pastry, often enjoyed as a sweet snack or breakfast item. These pastries are made from a rich, sweet yeast dough and typically filled with various ingredients such as fruit preserves, sweet cheese (such as quark), poppy seeds, or a crumble topping. They are often shaped into spirals, buns, or other decorative forms and baked until golden brown. Drożdżówki are beloved for their soft, fluffy texture and delightful fillings, making them a staple in Polish bakeries and homes.

Ingredients

Dough:

- 250g all-purpose flour

- 20g cocoa powder

- 35ml oil

- 8g dried yeast

- 120ml warm milk

- 1 egg (at room temperature)

- 50g sugar

Filling:

- 250g cream cheese

- 1 egg 

- 40g sugar

Additional:

- Melted chocolate 

Instructions

1. Prepare the Dough:

   - Combine the flour, sugar, dry yeast, and cocoa powder in a bowl.

   - Add the egg, oil and pour in the slightly warm milk.

   - Knead the dough until it is soft and elastic.

   - Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

2. Prepare the Filling: In a bowl, combine the cheese, egg, sugar, and vanilla sugar until smooth. Leave for later use. 

3. Shaping: 

   - Once risen, punch down the risen dough and knead it briefly. 

   - Divide the dough into 6-9 equal parts and shape each piece into a round bun.

   - Place the buns on a baking sheet lined with parchment paper, spacing them well apart. 

 4. Assemble the Buns:

   - Use the bottom of a glass to press an depression into each bun.

   - Spoon the cheese mixture into the indentations of each bun. 

   - Cover the buns and let them rise in a warm place for about 30 minutes, or until they have doubled in size.

7. Bake:

   - Preheat the oven to 180°C (350°F).

   - Bake the buns for about 15 minutes, or until golden brown.

   - Remove the buns from the oven and let them cool on a wire rack.

   - Optionally decorate with melted chocolate or icing. 

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Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Strucla serowa, or Sweet Cheese Strudel, is Polish cake crafted from yeast-raised dough, generously filled with a mixture of cheese (typically Farmer's Cheese, known as Twaróg), and then baked until golden. Since I can't find the specified type of cheese, I substitute it with Cream Cheese, commonly used in American-style Cheesecakes. To enhance its texture, I incorporated raisins and walnuts into the filling. 

While Strucla serowa is a popular choice, the most common type of strudel in Poland remains Makowiec, the Polish Poppy Seed Roll. 

I baked mine in a mold, but it's optional. You can bake it without any mold, resulting in a roll cake appearance.

It's a delightful pastry that pairs wonderfully with a cup of tea or coffee, making it a favorite for breakfast, dessert, or any time of day. As it's made of yeast dough, so it's best enjoyed fresh, but you can also store it in an airtight container for up to 3 days.

Ingredients

Dough:

- 180g all-purpose flour

- 5g instant yeast

- 60ml warm milk

- 1 egg

- 50g sugar

- 35ml oil

Filling:

- 200g cream cheese

- 1 egg

- 20g sugar

- 30g raisins

- 30g walnuts

Toppings:

- Icing

Instructions

1. In a mixing bowl, combine the flour and instant yeast.

2. Add the warm milk, egg, sugar, and oil to the bowl with the flour mixture. 

3. Mix until a soft elastic dough forms, preferably kneading for about 10 minutes. 

4. Cover the dough with a cloth and leave it to rise in a warm place for 40-60 minutes.

5. Meanwhile, prepare the cream cheese filling by thoroughly mixing the cream cheese, egg, and sugar until smooth.

6. After the dough has risen, punch it down with your hand to degas it.

7. Roll out the dough into a rectangle with one side at least 12 cm (the size of your baking tin). 

8. Spread the cream cheese filling evenly over the surface of the dough, leaving the edges free.

9. Add raisins and walnuts (you can ommit if you want to).

10. Roll the dough into a tight roll and then cut it lengthwise with a sharp knife, dividing it into two parts but leaving one edge glued together.

11. Twist the two strips together and place them in a greased and lined cake tin (12×7 cm) or on a baking sheet (it willl be flatter if you don't use baking tin. 

12. Leave for at least 1 hour to rise.

13. Preheat the oven to 180°C.

14. Brush the cake with milk or egg wash before placing in the oven.

15. Bake for about 45-50 minutes, or until golden brown and cooked through. Leave to cool it down.

16. After baking, drizzle with icing. 

You can also sprinkle with almond flakes, candied orange peel, and/or dried cranberries or raisins up to your taste.

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Strawberry Pudding Crescent Rolls - Rogale

Polish Rogale are traditional crescent-shaped pastries made from yeast dough. They are typically filled with a sweet mixture of ground poppy seeds, almonds, sugar, and sometimes raisins or dried fruit. In my version, they're filled with homemade pudding (budyń) and fresh strawberries. After shaping, they are baked until golden brown and often dusted with powdered sugar for a delightful finish.

Strawberry season is coming to an end in Taiwan, but we were lucky enough to snag one last batch before they disappear from the markets. With these fresh strawberries in hand, I decided to whip up something sweet and delightful: Rogale - Polish yeast crescent rolls filled with Polish pudding (budyń) and strawberries. While these treats may take some time and effort to make, the end result is undeniably delicious. Trust me, every moment spent in the kitchen is worth it for these heavenly pastries.

Ingredients

Dough:

- 260g all-purpose flour

- 50g sugar

- 120ml warm milk

- 7g dried yeast

- 1 egg

- 45ml oil

Pudding:

- 220ml milk

- 20g corn starch

- 20g sugar

- 1 egg

Additional:

- 200g strawberries

- Milk or egg wash for brushing

Instructions

1. Prepare the Dough:

   - In a large mixing bowl, sift the flour and add the sugar, yeast, warm milk, egg, and oil.

   - Knead the ingredients together until you form an elastic dough.

   - Place the dough in a greased bowl, cover it, and let it rise for about an hour or until doubled in size.

2. Make the Pudding:

   - In a saucepan, combine the milk, corn starch, sugar, and egg for the pudding.

   - Cook the mixture over low heat, stirring constantly until it thickens into a pudding-like consistency.

   - Once thickened, pour the pudding into a bowl, cover it with plastic wrap directly touching the surface of the pudding to prevent a skin from forming, and let it cool down.

   - Wash strawberries, remove leaves, cut to desired size.

3. Assemble the Rolls:

   - After the dough has risen, divide it into 4 equal portions and shape each into a ball.

   - Roll out each ball into a round shape and then divide it into triangles.

   - Spoon some of the cooled pudding onto each triangle of dough, then add sliced strawberries.

   - Starting from the wider edge, roll each triangle into a spiral.

4. Bake the Rolls:

   - Place the rolls on a baking tray lined with parchment paper, leaving some space between each roll.

   - Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.

   - Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

   - Once the rolls have risen, brush the tops with milk or egg wash for a shiny finish.

   - Bake the rolls in the preheated oven for about 25 minutes, or until they are golden brown and cooked through.

5. Serve:

   - Once baked, allow the rolls to cool slightly before serving.

   - Enjoy your delicious homemade Strawberry Pudding Rolls as a delightful treat for breakfast, brunch, or dessert!

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Japanese Milk Bread Rolls

 

Japanese Milk Bread Rolls are a popular and beloved bread variety known for their incredibly soft, fluffy, and slightly sweet texture. The use of a tangzhong (a roux made from flour, water, and milk) in the dough contributes to a unique, light, and fluffy crumb. The rolls have a melt-in-your-mouth quality that sets them apart from other bread varieties.

Japanese Milk Bread Rolls are incredibly versatile and can be enjoyed in various ways. They make fantastic dinner rolls, sandwich buns, or simply as a delightful snack. The soft and sweet nature of these rolls pairs well with both savory and sweet toppings or fillings.

In Japan, this style of bread is a staple in bakeries and households. Its popularity has also spread globally, and many people appreciate the meticulous preparation and attention to detail that go into creating these perfect rolls.

Ingredients

Tangzhong (Starter):

- 3 tablespoons (43g) water

- 3 tablespoons (43g) milk, whole preferred

- 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough:

- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour

- 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk

- 1/4 cup (50g) granulated sugar

- 1 teaspoon (6g) salt

- 1 tablespoon instant yeast

- 1/2 cup (113g) milk, whole preferred

- 1 large egg

- 4 tablespoons (57g) unsalted butter, melted (40ml oil)

Instructions

1. Making Tangzhong (Starter):

- In a small saucepan, whisk together water, whole milk, and bread flour until no lumps remain.

- Place the saucepan over low heat and cook the mixture, whisking constantly, until it thickens and the whisk leaves lines on the bottom of the pan (about 3 to 5 minutes).

- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

2. Preparing Dough:

- In a large mixing bowl, combine the tangzhong with the remaining dough ingredients

- Mix and knead the ingredients until a smooth, elastic dough forms. This can be done by hand, using a mixer, or a bread machine.

- Shape the dough into a ball and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until it becomes puffy (it doesn't necessarily need to double in bulk).

3. Shaping buns:

- Gently deflate the dough and divide it into 8 equal pieces for large rolls or 10 equal pieces for medium-sized rolls. Shape each piece into a ball.

- Place the rolls into a lightly greased 8" or 9" round cake pan or other shape pan. Cover the pan and let the rolls rest for 40 to 50 minutes until they become puffy.

4. Baking: 

- Preheat the oven to 180°C (350°F). 

- Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water).

- Bake for 25 to 30 minutes until the rolls are golden brown on top. 

- Remove the rolls from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a rack to cool completely.

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Drożdżówki z Serem - Polish Sweet Cheese Filled Buns

Drożdżówki are Polish sweet yeast rolls, often filled with various sweet fillings, making them a popular treat for breakfast or dessert. They are soft, fluffy, and typically topped with a crumbly streusel or powdered sugar. Common fillings include fruit (like blueberries, cherries, or apples), sweet cheese, poppy seeds, or jam.

Ingredients:

Dough:

- 350g all-purpose flour

- 50ml oil

- 7g dried yeast

- 180ml lukewarm milk

- 1 egg (at room temperature)

- 35g sugar

Cheese Filling:

- 250g cream cheese

- 1 egg yolk

- 40g sugar

- 25g lemon juice

Additional:

- Blueberries for decorating

- 1 tablespoon milk for brushing

Instructions

1. Preparing the Cheese Filling:

   - In a bowl, mix together cream cheese, egg yolk, sugar, and lemon juice until smooth using a blender or mixer.

2. Preparing the Dough:

   - In a large bowl, combine all dough ingredients: flour, oil, dried yeast, lukewarm milk, egg, and sugar.

   - Knead the dough for about 10 minutes until it becomes smooth, soft, and elastic.

   - Form the dough into a ball, place it in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

   - Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

3. Preparing the Buns:

   - After the dough has risen, knead it again briefly.

   - Roll the dough out into a rectangular shape.

   - Spread the prepared cream cheese filling evenly over the dough.

   - Roll the dough tightly starting from the shorter side to form a log.

   - Cut the rolled dough into 8-10 slices.

   - Place the buns on the prepared baking sheet.

   - Cover the buns with a cloth and let them rise again for 25-30 minutes.

   - Once risen, gently press a few blueberries onto the tops of the buns.

   - Brush the buns with milk or egg wash.

4. Baking:

   - Bake the buns in the preheated oven for about 25 minutes or until they are beautifully golden brown.

   - Remove from the oven and let them cool slightly before serving.

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