At a glance
You're making Družbáky, charming Czech sweet buns with a tender yeast dough that rises twice—first as a bulk dough, then as individual shaped pieces. The real fun comes in customizing each bun with your choice of poppy seed, curd cheese, or plum jam fillings before a quick 15-minute bake.
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Yeast starter
Warm the milk gently so it's lukewarm, not hot. In a bowl, combine a tablespoon of flour and a tablespoon of sugar, crumble in the yeast, pour over a little of the milk and stir into a smooth paste. Leave the starter to activate. It should be nicely bubbly and look puffed up.
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Dough
Sift the flour with a pinch of salt and the sugar into a bowl. Pour in the remaining milk, the egg, the egg yolk and, right at the end, the butter. Mix into a smooth dough. Start by adding just 200 ml of milk, then add a little more as needed. If the dough is too wet, work in a bit more flour.
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Rising and shaping the buns
Leave the dough to rise in the bowl for about three quarters of an hour. Then turn it out onto a floured board and divide into smaller portions – around twelve to fourteen pieces. Leave these to rise again for another half hour. (Meanwhile, you can prepare the fillings from the next steps.)
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