Polish Sweet Buns with Red Egg
Soft, pillowy yeast buns filled with sweet jam or custard, ready in 20 minutes using store-bought dough. Serve warm with a traditional dyed red egg for an Easter-inspired plate.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 lb store-bought pizza or sweet dough (thawed)
- ½ cup jam or pastry custard filling
- 2 tbsp butter, melted
- 2 tbsp granulated sugar
- 2 whole eggs (for dye + wash)
- 1 tsp red food coloring or beet juice
Instructions
- 1
Dye the eggs: boil both eggs for 12 minutes, then soak in water mixed with red food coloring or beet juice for 10 minutes until deep red.
- 2
While eggs soak, divide thawed dough into 4 equal balls. Flatten each into a 4-inch circle, then spoon 2 tbsp filling into the center.
- 3
Fold edges over filling and pinch to seal. Arrange seam-side down on a parchment-lined baking sheet, spacing 3 inches apart.
- 4
Brush buns with melted butter and sprinkle with sugar. Bake at 400°F until puffed and pale golden, 8–10 minutes.
- 5
Serve warm buns alongside the cooled red eggs.
Tools you’ll need
- pot for boiling eggs
- baking sheet
- parchment paper
- pastry brush
- oven
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