Sweet yeast bun calculator
Polish drożdżówki: a soft milk dough with yolks and butter, ready for cheese, jam or crumble.
Total hydration counts the water inside the eggs, milk and butter.
Drożdżówki — the Polish bakery sweet bun: a soft milk dough with egg yolks and butter, filled with cheese, jam or budyń and finished with kruszonka. The formula follows Moje Wypieki, the most trusted Polish home-baking source.
How it works
The dough
Milk 46%, a whole egg (9%) plus two yolks (6.5%), sugar and butter at a restrained 7% each, a pinch of salt and 2.7% dried yeast. Polish sweet dough is softer-handed than Western enriched doughs — the richness sits in the filling and topping, not the crumb.
Filling and kruszonka
Classic fillings: sweetened twaróg (farmer’s cheese), thick jam or powidła, or vanilla budyń. The kruszonka in the source: 120 g flour, ~50 g sugar and 60 g butter rubbed to coarse crumbs — scale it alongside the dough and don’t skip it.
Shaping and baking
Divide at ~65 g, round, flatten, and press a deep well for the filling. Proof until puffy — about 1.5 h bulk plus a shorter final rise overall — brush with egg, crown with kruszonka, and bake at ~180 °C for around 22 minutes until golden.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- Moje Wypieki — bułeczki drożdżowe z nadzieniem — The chosen formula: 46% milk, an egg plus two yolks, 7% each butter and sugar, a same-day schedule.
- Kwestia Smaku — bułeczki drożdżowe — The richer school (20% butter, four yolks), recorded.
FAQ
Sources differ on richness — which is right?
Both are canonical: Moje Wypieki keeps butter at ~7% with the egg-and-yolk mix; Kwestia Smaku goes to a lavish 20% butter and four yolks. This calculator follows the lighter MW dough — push the butter up if your grandmother’s were richer.
How do I keep the filling from escaping?
Press the well deep, nearly to the base, and refresh it just before the filling goes in. A shallow dimple flattens out in the oven and the jam runs.
Fresh or dried yeast?
The source gives both: 15 g dried or 30 g fresh per 550 g of flour, a 2:1 ratio. The calculator converts at the usual 3:1, so its fresh figure comes out above the source’s 30 g; both work. The schedule is a same-day one either way.
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