Buchty

Sweet Buns

Buchty myfavouritepastime.com_4484Buchty is a kind of egg and butter enriched Eastern European sweet buns. Like many recipes that have travelled round the world, there are many different versions and shapes, and most of them have fillings of different kinds.

Buchty myfavouritepastime.com_4488The traditional Czech “buchty” are filled with a sweet sort of cream cheese mixture, plum jam or a sweet poppyseed mixture.

Buchty myfavouritepastime.com_4496They are popularly eaten for breakfast (I just had mine for afternoon tea-yum). They can also be split, toasted and served with cured meats.  They are soft, fluffy and delicious.I really enjoyed eating them.

Buchty myfavouritepastime.com

Please always assemble all ingredients before you start

Buchty myfavouritepastime.comSift the flour, yeast, sugar and salt into a large bowl.

Buchty myfavouritepastime.comMake a well in the centre, and add the milk and melted butter into the well.

Buchty myfavouritepastime.comUsing a wooden spoon, gradually incorporate the flour into the the liquid in the centre,

Buchty myfavouritepastime.comuntil it forms a thick batter.

Buchty myfavouritepastime.comFlick a bit of flour from the sides to cover the thick batter. Cover with a tea towel or cling film and leave for 30 minutes.

Buchty myfavouritepastime.com

Uncover,

Buchty myfavouritepastime.com

and gradually add the beaten egg to the thick batter in the middle, and stir to incoporate.

Buchty myfavouritepastime.com

Finally, incorporate the remaining flour to form a soft and sticky dough. Gather the dough with your hands,

Buchty myfavouritepastime.com

and turn it onto a lightly floured surface and lightly knead, 10 minutes, until it becomes smooth and elastic. (if dough is too sticky add a little flour at a time and knead, lightly)

Buchty myfavouritepastime.com

Form the dough into a round ball

Buchty myfavouritepastime.comand put in a lightly oiled bowl. Cover with cling film and let rest in a warm place for about 1½hours.

Buchty myfavouritepastime.com

or until it doubles in size.

Buchty myfavouritepastime.com

Knock back the dough on a lightly floured surface (to expel air), then divide into 16 equal pieces. Form each piece into a round ball,

Buchty myfavouritepastime.comthen roll each in the extra, melted butter

Buchty myfavouritepastime.com

and arrange in the prepared pan.

Buchty myfavouritepastime.com_4478

Cover and let rest for 1 hour or until doubled in size.

Buchty myfavouritepastime.com_4479Just before popping into the oven, drizzle over the remaining extra melted butter. Bake 20-25 minutes or till golden brown and fully cooked.

Buchty myfavouritepastime.com_4482

Turn out on a cooling rack

Buchtymyfavouritepastime.com_4498

and dust with icing sugar.

Buchty myfavouritepastime.com_4497 I ate the first one immediately. It was irresistibly soft, fluffy with a melt in the mouth, texture.

Buchty

Ingredients

  • 450 g (1Ib) bread flour (I used Canadian all-purpose flour, it works fine)
  • 1½ teaspoons Fleischmann’s instant yeast
  • 60g (¼ cup, 2oz) sugar
  • 1 teaspoon salt
  • 120ml (½ cup) warm milk
  • 40g (2oz) melted butter
  • 3 eggs, beaten
  • 50g (2oz) extra, melted butter, for dipping and glazing
  • Icing (confectioners) sugar to sprinkle on top

Instructions

  1. Preheat the oven to 350°F (180°C) 5 minutes before baking. Grease a 20cm (8 inch) square loose bottomed cake tin (pan). I lined mine with overhanging parchment paper because my pan is not loose bottomed. This will help me lift out the buns.
  2. Sift the flour, yeast, sugar and salt into a large bowl. Make a well in the centre, and add the milk and melted butter into the well. Using a wooden spoon, gradually incorporate the flour into the the liquid in the centre, until it forms a thick batter. Flick a bit of flour from the sides to cover the thick batter. Cover with a tea towel or cling film and leave for 30 minutes.
  3. Uncover, and gradually add the beaten egg to the thick batter in the middle, and stir to incorporate. Finally incorporate the remaining flour to form a very soft and sticky dough. Turn the dough onto a lightly floured surface and knead, lightly, 10 minutes, until it becomes smooth and elastic. Form  the dough into a round ball and put in a lightly oiled bowl. Cover with cling film and let rest in a warm place for about 1½ hours, or until it doubles in size.
  4. Knock back the dough on a lightly floured surface (to expel air), then divide into 16 equal pieces. Form each piece into a round ball, then roll in the melted butter and place in the pan. Cover and let rest for 1 hour or until doubled in size. Just before popping into the oven, drizzle over the remaining melted butter. Bake 20-25 minutes or till golden brown and fully cooked. Turn out on a cooling rack and dust with icing sugar.
  5. I baked them for 22 minutes.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

30 thoughts

  1. I come from Poland and I do know these lovely buns. My Mom and Grandma used to do it. May I suggest something – try to add cream insted milk next time and genuine vanilla 🙂 Guarantee – you gonna love it even more!

    1. Thanks so much for the tip. I shall add some cream next time and will let you know how it went. They tasted really, really nice. I hope one day I shall visit Poland. Must be a lovely country with lovely food.
      Liz

    1. Cleared every single morsel. I’m planning to make some this week. How have you been? I’ve missed you terribly. Nice to see and hear from you after such a long spell of silence. Take good care of yourselves…
      Liz

    1. Oh boy I’ve never been to Eastern Europe, maybe one time one day. I guess I’d just spend time in bakeries and cafes eating every damn good bakes they have over there. Have a great weekend!
      Liz

    1. Ha ha I ate six yesterday. Lord have mercy…I was freakin out the whole night and I’ve just had a homemade pizza….Life is Good. Have a good one!

  2. My grandma always shaped her dinner rolls like your buns. I haven’t made them in ages. Grandma’s depression era recipe has no eggs, or milk, just water for a liquid. Thanks for the memory.

    1. No egg and no milk but Grandma recipes are always so damn good so I know they were excellent, that’s why you remember them. Have a lovely weekend.
      Lizz

    1. Oh yes I’ve been so busy with this and that and so blogging was overtaken by more urgent needs. I’ve missed you too! The buns were awesome. Melt in the mouth!
      Liz

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