Sweet buns with plums and lavender streusel

Yeast round (quite flat) sweet buns are traditional baked in middle European countries and available in almost all bakeries. They are very popular for snack and part of childhood memories. Different called in every country: kolaches, drożdżówka, schnecke… Immigrants brought them to the USA but are hard to find in Canada. What to do if you love them but live in Canada? Bake, bake and bake. There are plenty of fillings and flavours available and the effort is not so huge. Today buns with plums (plumkots actually) and lavender streusel. Lavender refreshes the taste and matches perfectly the sour plums (and apricots as well). Enjoy!


12 buns



  • 4 teaspoons dried yeast
  • ¾ cup (180 ml) lukewarm milk
  • 1/3 cup (75 g) sugar
  • 3 cups plus 2 tablespoons (500 g) bread flour
  • pinch of salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons (90 g) butter, melted


  • 6 large round plums
  • 1 egg
  • 1 tablespoon milk


  • ½ cup plus 1 tablespoon (90 g) flour
  • 1/3 cup (75 g) sugar
  • ¼ cup (55g) butter, melted
  • 1 tablespoon almonds, finely chopped
  • pinch of salt
  • 2 tablespoons dried lavender flowers or 1 tablespoon fresh lavender flowers



Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg and vanilla extract. Gradually add melted butter and mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface and divide into 12 equal pieces. Shape each piece into ball then flatten into a shape of tire/donut. Press the bottom of a small glass into each bun to make an indentation in. It should be the size about ¾ of the surface. Place buns onto two baking sheets lined with parchment paper and let stand in a warm place for 20 minutes to rest and puff while preheating oven to 375°F.

Wash plums, half and remove pits.

Make streusel: mix all ingredients in a bowl with a fork or spoon – it should be irregular, crumbled mixture.

Place one half of the plum (cut side up) into each indentation of puffed buns. Brush the dough around with egg wash (egg beaten with milk) and sprinkle generously with streusel. Bake for 15-20 minutes (depending on the oven type) until the skewer inserted into the dough comes out dry.


Category: Yeast cakes.

Tags: lavender, plums, yeast.