Filled Yeast Dough Buns
Soft, fluffy and incredibly delicious! These filled yeast dough buns are made from simple, affordable ingredients and are perfect with tea or as a snack. The versatile enriched dough can also be used to make plain buns, sweet twisted buns, sweet cheese buns and even loaves.
Updated : 20 August, 2026
Easy
More than 1 hour.
Ingredients
540 grams
Wheat flour
2
Eggs
120 grams
Sugar
250 milliliters
Milk
80 grams
Butter
8 grams
Dry yeast
0.5 teaspoon
Salt
Filling
15 teaspoon
Džemo
Brushing
1
Eggs
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. For yeast dough, it is important that all the ingredients are at room temperature, as this helps the dough rise faster and better. Warm the milk, melt the butter and take the eggs out of the refrigerator in advance. To warm them more quickly, place them in warm water.
Step 2
Warm the milk to 104°F. It should not be hot, only pleasantly warm. Add 1 tablespoon of the sugar and the yeast, then stir. Leave for about 10 minutes. During this time, the yeast should activate and a foamy layer should form on the surface. If this does not happen, use a new batch of yeast.
Step 3
While the yeast is activating, sift the flour. Sifting aerates the flour and helps make the finished buns lighter and fluffier.
Step 4
Add the remaining sugar and the salt to the flour. Mix well.
Step 5
Crack the eggs into a separate bowl and lightly whisk them.
Step 6
Make a well in the center of the flour. Pour in the beaten eggs, followed by the melted and cooled butter. Then add the milk and yeast mixture.
Step 7
Gently begin mixing the dough with a spatula.
Step 8
Continue kneading the dough with a mixer or by hand. Kneading by hand will take longer. The dough will be very sticky at first, but do not rush to add more flour, as too much flour will make the buns dense and tough.
Step 9
Finish kneading the dough on a lightly floured work surface. It should become smooth, even and almost non-sticky.
Step 10
Shape the dough into a ball and place it in a bowl greased with vegetable oil. Cover the bowl with a towel or plastic wrap and leave it in a warm place for about 1 hour. You can place it in an unheated oven with the light switched on. The dough should rise and visibly increase in size.
Step 11
Transfer the risen dough to a work surface. Use your hands to shape it into a rectangle, then divide it into 15 equal pieces.
Step 12
Shape each piece into a ball. Bring the edges toward the center, turn it seam-side down and roll it against the work surface with a cupped hand without flipping it over.
Step 13
Take one dough ball and flatten it with your fingers into a small circle.
Step 14
Place 1 teaspoon of jam in the center.
Step 15
Bring the edges together and pinch them firmly closed.
Step 16
Bring the ends of the filled dough toward the center and pinch them together.
Step 17
Turn the bun seam-side down and shape it into a neat ball once again.
Step 18
Arrange the buns on a baking sheet lined with parchment paper or a nonstick baking mat. Alternatively, place them on a greased baking sheet. Cover with a towel and leave to proof for 30 minutes. Whisk the egg with a little milk and brush the tops of the buns so they brown beautifully during baking.
Step 19
Bake the buns in an oven preheated to 375°F. Bake for the first 20 minutes using conventional top and bottom heat, then bake for another 10 minutes using the convection setting. Watch them carefully during the final stage, as they can brown quickly. Remove the baked buns from the oven, leave them to cool and serve.
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