Buchty: pack quark-filled sweet rolls close so they rise tall and keep soft sides

Tip: tap a step to mark it as done.

1. Activate the yeast

   10 min

   Pour 100 ml of the lukewarm milk into a cup, crumble in the yeast, and add a teaspoon of the granulated sugar. Stir and let stand in a warm place for 10 minutes, until foamy.

2. Mix and knead the dough

   10 min

   Sift the semi-coarse wheat flour into a bowl and add the remaining granulated sugar, vanilla sugar, and salt. Pour in the yeast mixture, remaining milk, egg yolks, and lukewarm melted butter. Knead for about 10 minutes, until the dough is smooth and starts pulling away from the bowl and your hands.

3. Let the dough rise

   1 hr

   Cover the bowl with a kitchen towel and let the dough rise in a warm, draft-free place for about 60 minutes, until doubled in size.

4. Prepare the filling

   While the dough rises, mash the quark with a fork, then mix it with the egg yolk, powdered sugar, vanilla sugar, pudding mix, and lemon zest until smooth.

5. Shape the rolls

   20 min

   Turn the risen dough out onto a floured work surface and divide it into 16 equal pieces. Flatten each piece into a round about 10 cm in diameter, place a heaping tablespoon of filling in the center, then bring the edges up over the filling and pinch firmly to seal.

6. Arrange in the baking pan

   20 min

   Grease a baking pan measuring about 25 × 35 cm with butter. Arrange the rolls seam-side down, close together, brushing the sides of each with melted butter. Cover and let rise for another 20 minutes.

7. Bake

   35 min

   Preheat the oven to 180 °C (350 °F). Brush the rolls with the beaten egg and bake for 30–35 minutes, until golden brown. If the tops brown too quickly, cover them with parchment paper.

8. Serve

   10 min

   Let the baked rolls cool in the pan for 10 minutes, then turn them out and dust with powdered sugar. Gently pull them apart by hand.

Tip: The dough rises best at 25–30 °C (77–86 °F), for example in an oven heated to 30 °C (86 °F) and then turned off. To keep the rolls softer the next day, cover them with a kitchen towel or put them in a bag once they have cooled. Read more: Frozen lemons: why to freeze them and use the peel

This recipe was translated from the Slovak original: Mäkké kysnuté buchty s tvarohom: v pekáči tesne vedľa seba rastú do výšky a boky ostanú mäkké