This very traditional, Polish sweet rolls are made with a slightly sweet yeast dough that is topped with seasonal fruit filling, but can also be filled with many other toppings, like sauerkraut, mushrooms or cheese.

This sweet rolls are usually considered a breakfast pastry, but you can serve them at any time of the day. They are a perfect snack after school or on the go, and you can buy them in one of the many bakeries.

Polish bakery is filled with the variety of sweet cakes, breads, pastries, cookies, doughnuts (paczki). It is very hard to pick just one , so usually I would leave the bakery with a full bag filled with yummy treats.

Ingredients :

3 1/2 cups / 500g all purpose flour

1 package dry yeast

1 cup / 250 ml warm milk

3 Tbl sugar

4 Tbl / 60g butter (melted)

1 egg and 4 egg yolks ( plus 1 egg for egg wash )

½ tsp salt

Plum Filling:

8 large plums or 500 g small plums

2 Tbl sugar

1 Tbl lemon juice

zest from one lemon

1/2 tsp cinnamon

Blueberry filling:

400g/15 oz blueberries washed and dried

1 Tbl spoon corn starch

1 Tbl sugar ( if you like it to be more sweet add more sugar here)

Streusel:

3 Tbl very cold butter

4 Tbl / 60 g all purpose flour

3 Tbl / 50 g sugar

Mix butter, flour and sugar with your hands until the dough forms a gravel size crumbs.

Directions:

1.Preheat the oven to 350 F or if using convection oven 325F.

2.Dissolve yeast in warm milk in a large mixing bowl, add sugar, 1Tbl of flour; let stand 10 min. in a warm place.

3.Beat at low speed with an electric mixer and add egg and egg yolks, salt and gradually flour and butter until all ingredients make a soft dough.Place the dough in a greased bowl, cover with a towel and let stand for about 50 min. to an hour until dough doubles in size.

4.In the meantime prepare the filling. Plums cut in half and remove pits. If using large plums cut wedges and reserve 15 wedges for the top. if using small plums, reserve 15 halves. Blend the rest of the plums in a food processor ,add sugar and cook in a small sauce pan for about 40 minutes, stirring frequently. Cool.

5. When dough is ready transfer it on a floured surface. Portion the dough into 15 pieces, roll each piece gently into a ball. Cover and let stand for 20 minutes. Make an indentation in each ball and place a Tbl of filling in the center. Top with plum wedges. Place balls on two baking sheets lined with parchment paper, leaving 2 inch space between them.

6.Lightly beat an additional egg with the fork and carefully brush the dough with an egg.

7.Top with streusel.

7. Bake for about 18-20 min or until golden brown

8. Cool on the baking racks or how I like, eat them warm.

*If not using convection oven switch baking sheets after 10 min ,so they bake evenly.