Polish Apple Yeast Buns (Drożdżówki) – Easy Recipe

What’s that one smell that instantly transports you back to your childhood in Poland? For me, it’s the warm, sweet aroma of yeast buns fresh from the oven, especially on a chilly afternoon. Drożdżówki z jabłkami are perfect for the fall, especially when made from Polish apples!

Polish Apple Yeast Buns Recipe

Step 1 – Activate The Yeast

In a large bowl, mix warm milk with yeast, 1 tbsp of sugar, and 1 tbsp of flour. Set aside.

Step 2 – Make The Dough

In the meantime, beat eggs with sugar for about 5 minutes.

Add sifted flour and the bubbling yeast mixture. Knead for about 5 minutes. Add the melted butter and knead for an additional 5 minutes.

Step 3 – Let The Dough Rise

Cover the bowl with a clean kitchen cloth and wait for about 1-1.5 h until the dough doubles in size.

Step 4 – Make The Buns

Transfer the dough to the pastry board dusted with flour. Knead briefly to remove all the air bubbles. Roll out the dough to about ½” / 1 cm thick. To make it easier, you may divide the dough into 2 parts.

Use a large glass or a cookie cutter to cut out the circle from the dough.

Step 5 – Make The Crumble

Make the crumble by mixing flour, butter, and sugar.

Step 6- Preheat The Oven & Form The Buns

Preheat the oven to 360°F / 180°C. Transfer the dough circles to the baking tray lined with parchment paper.

Use a smaller glass to make the dimple inside the circles. Brush with egg wash (egg whisked with a fork).

Place the apple filling inside the dimples.

Sprinkle with the crumble. Bake for 20 minutes.

Step 7 – Make The Sugar Glaze & Eat

Make the glaze by mixing sugar with hot water. Pour the glaze on cold buns.

Tips For Perfect Apple Yeast Buns

Don’t rush the rise.

This is the most important step for light and airy buns. Make sure your kitchen is warm and free of drafts. A good trick is to turn your oven on to the lowest setting for a few minutes, then turn it off and let the dough rise inside with the door ajar.

The milk must be warm, not hot.

If the milk is too hot, it will kill the yeast. It should be just warm to the touch, like a baby’s bottle.

Be patient with the kneading.

The dough should be smooth and elastic. You’ll know it’s ready when it springs back slightly after you poke it.

Don’t overfill the buns!

A little bit of filling goes a long way. If you add too much, the filling will ooze out during baking and make a sticky mess.

What Can Go Wrong?

Dense, Heavy Buns

This is usually a sign that your yeast was old or the milk was too hot, which prevented the dough from rising properly. Make sure to check the expiration date on your yeast and test the milk temperature with your finger.

Buns With A Hard Crust

Your oven might be too hot, or you might have baked them for too long. Keep a close eye on them, and if they’re browning too quickly, you can cover them loosely with aluminum foil for the last few minutes of baking.

The Filling Is Dry

Be sure to use a good baking apple and add a little sugar and cinnamon. If your apples are on the less juicy side, a small splash of lemon juice can help keep them moist.