Buchty – Czech Sweet Filled Buns
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
10 pieces
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Calories
323 kcal
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Cuisine
Czech
Buchty – Czech Sweet Filled Buns
Description
Buchty – Czech Sweet Filled Buns begin with yeast activation in lukewarm milk with sugar, allowing bubbles to form indicating fermentation. The dough is made by mixing flour, sugar, remaining milk, melted butter, salt, and egg with the activated yeast. The dough is kneaded until smooth and slightly sticky, requiring some physical effort, then left to rise until doubled in size, typically about an hour.
The risen dough is divided into roughly equal pieces, each filled with room-temperature fillings such as poppy seed paste, apricot jam, or cream cheese. The buns are placed close together in a baking tray, brushed with a melted butter and rum mixture before baking. This enriches flavor and produces a tender crust. After baking, the buns are dusted with powdered sugar before serving.
Buchty buns are best served slightly warm, often accompanied by coffee or tea in an afternoon setting. The fillings should be at room temperature to avoid interfering with the dough’s texture during baking. This recipe yields approximately 9 to 12 buns, offering a soft, sweet, and satisfying treat with different filling options.
This recipe yields about 9-12 buchty buns.Always use room-temperature fillings to prevent affecting the dough's texture.Buchty are best served slightly warm alongside coffee or tea.
Ingredients
Yeast dough for buchty:
- 3 cups all-purpose flour plus more if the dough is too sticky
- ¾ cup milk lukewarm
- ½ tick butter melted, unsalted
- ⅓ cup granulated sugar
- 1 ½ teaspoons active dry yeast or 30 g fresh yeast
- 1 egg
- ¼ teaspoon salt
- ⅓ tick butter melted, for brushing the buchty when placing them in a baking tray, unsalted
Mixture for brushing the baked buchty:
- 2 Tablespoons butter melted, unsalted
- 2 Tablespoons rum Kirkland spiced rum or Austrian Stroh 40
Topping:
- 2 Tablespoons powdered sugar to dust the buchty on top before serving
Filling for buchty
- 1 cup cream cheese e.g
- 1 cup poppy seed filling
- 1 cup apricot jam
Instructions
- Heat ¾ cup milk so that it is lukewarm but not hot. Pour ½ cup of milk into a cup, add a teaspoon of sugar, 1 ½ teaspoons active dry yeast, and stir. Leave it in a warm place until small bubbles form on the surface of the activated yeast. This takes about 10-15 minutes.
- Meanwhile, melt ½ stick unsalted butter and let it cool down; it can't be hot.
- In a large mixing bowl, place 3 cups all-purpose flour, ⅓ cup granulated sugar, the rest of the lukewarm milk, melted butter, ¼ teaspoon salt, and 1 egg. Add milk with activated yeast.
- Make a smooth dough: Start stirring the ingredients with a fork or wooden spoon; when combined, dump the mass on the work surface. Knead the dough properly. It requires a bit of physical effort to make the dough smooth and slightly sticky. It takes about 10 minutes. If the dough is too sticky during processing, add a little flour.
- Let the dough rise in a warm place until doubled in size. It takes about one hour.
- Divide the dough into approximately equal-sized pieces. If you have a kitchen scale, weigh each piece of dough per bun to 3 ounces (85 grams). Roll each piece with a rolling pin into a patty.
- The other method (without a scale) is as follows: Roll out the dough on the worktop roughly into a rectangular shape. The dough should be about as thick as a straw. Using a pastry cutter or knife, divide the rolled-out dough into squares or rectangles approximately 4x4 inches (10x10 cm) in size; place about one tablespoon of filling in the middle of each square.
- Fold the edges of the dough over the filling and seal well. Finally, gently roll the finished bun between your palms to get a regular shape.
- Grease a baking dish about 13x9 inches (33x23 cm) with butter. Melt ⅓ stick unsalted butter in a saucepan and set aside to cool. Brush the baking tray with it.
- Place the prepared buns one at a time, seam-side down, in the baking dish, brushing each side with melted but not hot butter. Keep going until you have used up all the dough.
- Finally, brush the buchty tops with the remaining butter. Let them sit in a warm place for about 20 minutes; they will rise a little more.
- Bake in a preheated oven at 350 °F for about 35 minutes, until golden brown.
- Melt 2 Tablespoons unsalted butter, add 2 Tablespoons rum, and mix. Once the buns are fresh out of the oven, brush their surface generously with the butter-rum mixture.
- Before serving, sprinkle the baking dish of Buchty with 2 Tablespoons powdered sugar.
Notes
- The recipe makes approximately 9 to 12 pieces of buchty.
- Ensure all fillings are at room temperature before stuffing to avoid altering yeast dough texture.
- Serve buchty slightly warm with an afternoon coffee or tea for traditional enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 90mg | 4% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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