Buchty
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Buchty
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Buchty are deliciously airy sweet brioche rolls from the Bohemian region, that are usually stuffed with fruit jam, poppy seed or quark cheese.
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Ingredients
- 4 cups all-purpose flour , sifted
- 1 cup whole milk (warmed at 95F/36C)
- 2 tablespoons active dry yeast
- 2 tablespoons caster sugar
- 5 tablespoons butter
- 3 egg yolks
- 1 egg
- 1 teaspoon vanilla extract powder
- 1 lemon
- 1 teaspoon salt
- 1 teaspoon rum
For the filling
- 16 oz powidl (plum confit)
- 1 teaspoon rum
For the decor
- ¾ cip icing sugar
- 8 tablespoons butter , melted
For the topping
- 3 egg yolks
- ½ cup whole milk
- ½ cup Creme Fraiche
- ⅓ cup caster sugar
- 1 vanilla pod
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Instructions
- In a large bowl, mix the yeast with the warm milk, add the sugar and 1 cup of flour. Mix until smooth. Lightly flour the surface, cover and let stand for 30 minutes in a warm, draft-free place.
- Melt the butter and let it cool.
- In the bowl of a stand-mixer, pour the egg and egg yolks and beat them lightly. Add the vanilla, zest of lemon, warm melted butter, and mix.
- Add the yeast and flour mixture. Start kneading and gradually add the remaining flour.
- Knead for 3 minutes at medium speed, then stir in the salt.
- Knead again for 3 minutes.
- Cover the bowl and let the dough rise for 30 minutes (at about 85F/30C, away from drafts).
- Mix the powidl and the rum.
- Preheat the convection oven to 350F/185C.
- Place the dough on a lightly floured work surface and gently punch it down.
- Divide dough into 15 pieces of about 2 oz (60g) each.
- For a circle with each piece of dough, then drop a teaspoon of powidl in the center and fold the sides to enclose the powidl. Form a ball.
- Turn each ball over and place them in a buttered rectangular pan.
- Place all the balls of dough next to each other and brush them generously with melted butter.
- Let the buns rise again for 20 minutes at room temperature, away from drafts and brush them with butter again.
- Bake for 25 to 30 minutes.
- As soon as they are out of the oven, brush the buns with butter again, and let them cool on a rack.
- Sprinkle with icing sugar.
Sauce
- Split the vanilla pod lengthwise, scrape the seeds and mix them with the milk in a saucepan.
- Put the pods into the milk and bring it to a boil.
- Take the saucepan off the heat and infuse for 20 minutes.
- In a bowl, beat the egg yolks and the sugar.
- Return the milk to the heat and bring back to boil.
- Remove the vanilla pod from the milk and, while beating the egg yolks, gradually pour the boiling milk.
- Put the mixture back in the saucepan on medium to low heat, stirring constantly, until thickened.
- Cool quickly by placing the pan in water and ice to stop the cooking and add the cream, while stirring constantly.
- Serve hot or warm buchty with the vanilla cream.
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