Buchty Dough Recipe

I have used this dough as a basis for several posts so to make things easier, I am posting it here to avoid too much duplication. This dough has been used to make the following:

  1. Buchty (Sweet Buns).
  2. Sesame Filled Buchty (Sweet Buns)
  3. Homemade Cinnamon and Caramel Monkey Bread

Buchty Dough Recipe

Ingredients

  • 450g (1Ib, 3⅔ cups) all-purpose flour 
  • 1½ teaspoons Fleischmann’s instant yeast
  • 60g (¼ cup + 1 tablespoon, 2oz) sugar
  • 1 teaspoon salt
  • 120ml (½ cup) warm milk
  • 40g (3 tablespoons) butter, melted
  • 3 eggs, beaten

Instructions

  1. 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.
  2. 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, pliable and elastic (do not add a lot of flour). 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.
  3. If using a stand mixer just follow the steps described above in the bowl of your mixer and add the egg in two batches using the lowest speed. Once the dough comes together knead for 8 minutes using the next higher speed (you will need to scrape the sides of the bowl at least two times but do not add more flour). After 8 minutes, scrape the dough off the hook and sides of the bowl and knead a few times on your countertop then form into a ball (the dough should be soft and pliable). Put the ball in a lightly buttered bowl. Cover with cling film and let rest in a warm place for about 1½ hours, or until it doubles in size. Use as per your recipe.
  4. Last Updated: 20 February 2019

myfavouritepastime.com 

Step By Step Photos

Buchty myfavouritepastime.com

Please always assemble all ingredients before you start

Buchty myfavouritepastime.com

Sift the flour, yeast, sugar and salt into a large bowl.

Buchty myfavouritepastime.com

Make a well in the centre, and add the milk and melted butter into the well.

Buchty myfavouritepastime.com

Using a wooden spoon, gradually incorporate the flour into the the liquid in the centre,

Buchty myfavouritepastime.com

until it forms a thick batter.

Buchty myfavouritepastime.com

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.

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-do not add more than 1 tablespoon flour)

Buchty myfavouritepastime.com

Form the dough into a round ball

Buchty myfavouritepastime.com

and 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. Use this dough as per your recipe instructions

Using a Stand mixer

When mixing in a stand mixer the bowl will not get clean but do not add more flour. Once you scrape it off it will not be sticky anymore. Just make sure you get the measurements for the flour right.

myfavouritepastime.com Last Updated: 20 February 2019

Author: Liz

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

7 thoughts

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.