Breakfast, Desserts

Homemade Jam and Sweet Cottage Cheese Buns

Can you imagine anything better on a Sunday morning than having warm homemade sweet buns with a cup (or two) of hot coffee? I do not think so. Not that long time ago I was terrified to bake anything that required yeast, but thankfully I succeeded after the first try – a beautifully risen dough and gorgeous golden buns as the end result.

My two favourite pastries/buns are called “bukta” and “túrós batyu” in Hungarian, filled with jam (apricot or plum) and sweet cottage cheese, respectively. I often use the same dough to make chocolate or cinnamon roll and you can also use your creativity when it comes to the filling.

Although this amazing pastry is a bit time consuming to make (as the dough has to rise for an hour), it is absolutely worth it!

Sweet Cottage Cheese Buns – freshly from the oven


  • 30 g yeast (or 7 g dried yeast)
  • 1 tbsp sugar
  • 300 ml milk
  • 500 g plain flour
  • 2 eggs (yolk only)
  • 100 g unsalted butter
  • 50 g icing sugar
  • 1 lemon (zest only)
  • Pinch of salt

For the filling:

  • Jam
  • 250 g Cottage Cheese
  • 2 tbsp sugar
  • 1 eggs
  • 1 lemon (zest only)
  • 1 tsp vanilla extract


  • Warm up the milk a little bit (it should be lukewarm and not hot) and mix 1 tbsp of sugar, before adding the yeast. Set aside for approximately 10 minutes.
  • Place the flour, icing sugar, egg yolks, salt and lemon zest in a large bowl or in the bowl of your mixer. Add the milk and yeast mixture, and let the kneading begin! Slowly add the melted butter and you will want to knead for at least 5-6 minutes to get that smooth elastic consistency. I prefer to give this task to my Kenwood kMix Stand Mixer, but you can also do it by hand – my mum for example would never use a mixer to prepare this sweet yeast dough.
  • Cover it with a textile kitchen towel and let it rise for 1 hour in a warm place. In winter, I make sure to turn on the heating in the apartment to 24C to make sure that the temperature is warm enough for the dough to rise. You can also place the bowl in between blankets.
  • After 1 hour, place the dough on a floured surface and roll it out until it becomes 0.5 cm thick.

Cottage Cheese filling:

For the cottage cheese filling, mix the cottage cheese, eggs, sugar and vanilla extract until well combined. Cut the dough into 10cmX10cm squares and place 1-2 tbsp of filling in the middle, and fold the 4 corners to the middle. Place in a baking tin leaving space between them making sure that they will not touch during baking.

Jam filling:

Cut the dough into rectangles and place 1 tbsp of jam in the middle. Roll them up with the jam inside and tuck the ends underneath. Place in a baking tin one by one with only a small gap between them. After baking, the sides will be touching and need to be separated later.

  • After placing the buns in the tins, cover them with kitchen clothes for another 15-20 minutes, then give them a little bit of egg wash before putting them to a pre-heated oven (180C fan) for approximately 30 minutes.
  • Remove from the oven and let let cool down. Decorate with icing sugar on top (optional).


  • Flour: This time I only used plain white flour, but sometimes I substitute some of it with wholewheat flour: 300g plain white flour and 200g wholewheat flour.
  • Milk: I used soya milk a couple of times to prepare the sweet yeast dough and it worked perfectly.
  • Cottage cheese: If you live outside of Central and Eastern Europe, please make sure that you use “our” cottage cheese that is more dry compared to cottage cheese you can find in Western shops that has a yoghurt-like consistency. If you are lucky enough to live near to a Polish or Eastern European store, head there and I am sure you will find the right cottage cheese. If you do not succeed, you can try to make it with ricotta cheese – the taste will be slightly different.

Enjoy and until next time,

Nora from My Honeycomb Kitchen

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