Jam-Filled Yeast Buchty: Greek Yogurt in the Dough Keeps These Soft Buns Tender Even the Next Day

These jam-filled yeast buns are so tender that they melt in your mouth. Thanks to the Greek yogurt in the dough, they stay soft even the next day.

At a Glance

• Prep: 30 min | Baking: 30–35 min | Total: about 2 hr 15 min (with rising)
• Servings: 24 buns | Difficulty: Medium
• Great for: a family breakfast, a sweet lunch, or serving guests
• Make ahead: the dough can rise slowly in the fridge overnight
• Storage: airtight container or covered with a towel (2 days)
• Serving tip: best while still lukewarm, with a glass of milk

Ingredients

Instructions

1. Put the flour in a large bowl and make a well in the center. Pour in the warm milk.
2. Stir the yeast and 3 tablespoons of the sugar into the milk, mixing gently with a little of the surrounding flour to make a thin batter.
3. Let the starter sit in a warm place for about 15–20 minutes, until it starts to bubble.
4. Add the remaining 3 tablespoons of sugar, the Greek yogurt, softened butter, egg yolks, salt, vanilla, and grated lemon zest to the active starter.
5. Stir gently just until the liquid combines with the flour, cover, and let it rest for 20 minutes. This step (autolyse) lets the gluten relax and makes the dough easier to knead.
6. Turn the rested dough out onto a work surface (without adding flour!) and knead it by hand for about 3 minutes, until smooth and elastic.
7. Return the dough to the bowl, cover, and let it rise in a warm place for 30–45 minutes, until it forms a nice dome.
8. Divide the risen dough into 24 equal pieces and stretch each one by hand into a flat round. You don’t need a rolling pin.
9. Put a teaspoon of jam in the center, seal the seams well, and shape into a neat ball.
10. Arrange the buns side by side in a buttered pan (ideally a round one, 12 1/2 inches / 32 cm across), cover, and let them proof for a final 30–60 minutes.
11. Preheat the oven to 350°F (180°C), and just before baking, brush the tops of the buns with oil.
12. Bake until golden, about 30–35 minutes.
13. Right after taking them out, brush the hot buns with oil again. This keeps the crust beautifully soft and tender.

Video Recipe

Tips & Storage

• Why yogurt? The acidity of the yogurt helps the yeast and also softens the gluten structure, so the buns turn out cotton-soft.
• Oil vs. butter: Brush with oil after baking, because unlike butter it contains no water that would evaporate, and it keeps the crust soft for longer.
• Ingredient temperature: Take the butter and egg yolks out of the fridge at least an hour ahead so they reach room temperature and don’t shock the yeast dough.

Variations

• Walnut version: Instead of jam, fill the buns with ground walnuts steeped in hot milk and sugar.
• Farmer’s cheese classic: If you use a farmer’s cheese filling, add raisins and a little lemon zest for freshness.

Frequently Asked Questions (FAQ)