Buchty 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.
They 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.
Please always assemble all ingredients before you start
and gradually add the beaten egg to the thick batter in the middle, and stir to incoporate.
Finally, incorporate the remaining flour to form a soft and sticky dough. Gather the dough with your hands,
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)
Form the dough into a round ball
or until it doubles in size.
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,
and arrange in the prepared pan.
Cover and let rest for 1 hour or until doubled in size.
Turn out on a cooling rack
and dust with icing sugar.
- 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
- 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.
- 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.
- 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.
- 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.
- I baked them for 22 minutes.