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
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Open the appInstructions
Step 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.
Step 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.
Step 3
Fold edges over filling and pinch to seal. Arrange seam-side down on a parchment-lined baking sheet, spacing 3 inches apart.
Step 4
Brush buns with melted butter and sprinkle with sugar. Bake at 400°F until puffed and pale golden, 8–10 minutes.
Step 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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