These traditional Czech sweet filled buns "Buchty" are a perfect and original dessert with what will be a hero at any party and a perfect snack to take with you. It is very fluffy and full of flavor and it is fun to make and easy to prepare.
Tom Founder
* Cut butter into small pieces before melting. Then, microwave for a short time with a few seconds break between – to prevent little “explosions”. Optionally, melt the butter over low heat with occasional whisking.
½ cup of lukewarm milk
2 TSP of confectioners’ sugar
2 TSP of active dry yeasts
½ cup of bread flour
Thoroughly stir with a whisk until fully combined (about 1 – 2 minutes).
Cover with plastic wrap or plate.
Set aside until it doubles in volume (about 20 – 30 minutes).
2 eggs
1 cup of granulated sugar
Whisk on high speed until fully incorporated and a creamy texture is reached (about 2 minutes).
1 stick (¼ LB) of very soft butter
Whisk on high speed until fully incorporated—the butter is fully incorporated and a creamy texture is reached again (about 2- 4 minutes).
Leaven prepared in step 1
And whisk on high speed until fully incorporated.
4 cups of bread flour
¼ TSP of salt
½ TSP of vanilla extract
½ cup of lukewarm milk
Knead on slow speed until all ingredients are partially combined.
Note:
The final dough is slightly sticky and can partially stick to the bottom of the bowl. Use a bowl scraper to release it from the hook and the bottom of the bowl.
Remove the mixing bowl from the mixer and cover it with plastic wrap or plate.
3.2. Let it rise in a warm place until it has about doubled in size – it doesn’t need to be exactly doubled (about 2 – 3 hours).
Grease a baking dish with 3 TBSP of melted butter (½ of the total amount) – evenly distribute with a pastry brush on the bottom and sides).
Place the dough on a lightly floured surface, lightly flour the top of the dough, and then flatten the dough you reach a final thickness of about ½” using a rolling pin.
Cut into 12 even squares, each about 3 x 3”.
Place into the center of each square about 1 TBSP of prune jam or strawberry marmalade.
One-by-one form each square into the buchty (similar process as filling dumplings):
Connect all 4 corners together by squeezing them with the tips of your fingers.
Then squeeze together each opening and try to eliminate the air inside.
Using both hands, shortly roll the round ball, which will turn into the buchty during baking. (Don’t worry about reaching a perfectly round shape).
Note:
Buchty will expand during baking and evenly fill the space. Because they were formed separately, it will be very easy to separate them into individual pieces by hand.
When all balls are in, evenly pour the remaining ½ of the total amount of the melted butter over the buchty.
Let the formed buchty proof in a warm place until they increase in volume by about 50% (about 60 minutes).
Preheat oven to 350°F.
Bake in a preheated oven until they turn golden (about 25 – 30 minutes).
Remove from the oven and let fully cool before serving (be careful, the filling is very hot).
Note:
Can be served hot or cold.
Separate by hand into individual pieces.
Serve sprinkled with confectioners’ sugar.
Previous days buchty can be shortly preheated in microwave to give you a sence of freshly baked goods.
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Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
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