Pletýnka Bun

Name: Pletýnka Bun
Prep time: 30 min
Total time: 180 min
Yield: 8 buns
Ingredients: 3 ¾ cups ofbread flour (or all-pourpose flour); 1 TBSP ofactive dry yeasts; 1 TSP ofgranulated sugar; 2 TSP ofsalt; 1 ¾ cups ofmilk - warm, about 80 to 90°F (preheat in a kettle or microwave); 4 TBSP ofbutter - room temperature (½ stick soft, cut into small pieces); 1egg; ¼ cup ofmilk; sesame seeds (adjust if needed); crushed pepper flakes (dried) (adjust if needed); poppy seeds (adjust if needed); sunflower seeds (adjust if needed); large salt crystals (adjust if needed, do not use if you are going to freeze or refrigerate the buns; it will make them soggy)

8 buns

Vegetarian Diet, Czech Baking

Looking for a unique European bake? The Pletýnka Bun is a traditional braided bread from the Czech Republic that is surprisingly simple to make. While braiding bread can often seem intimidating, this recipe uses an easy single-strand technique that anyone can master. With a soft interior and golden crust, it...

... is the perfect homemade roll to pair with savory spreads, cheeses, or dips!

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Tom the Chef Founder

May 22, 2026

Pletýnka Bun on the cooling rack in close up side shot

30 min.
3 h.
3/5

Ingredients:

Dough:

3 ¾ cups of bread flour (or all-pourpose flour)
1 TBSP of active dry yeasts
1 TSP of granulated sugar
2 TSP of salt
1 ¾ cups of milk - warm, about 80 to 90°F (preheat in a kettle or microwave)
4 TBSP of butter - room temperature (½ stick soft, cut into small pieces)

Brushing Mixture:

1 egg
¼ cup of milk

Optionally, Sprinkle With:

Optionally: sesame seeds (adjust if needed)
Optionally: crushed pepper flakes (dried) (adjust if needed)
Optionally: poppy seeds (adjust if needed)
Optionally: sunflower seeds (adjust if needed)
Optionally: large salt crystals (adjust if needed, do not use if you are going to freeze or refrigerate the buns; it will make them soggy)

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Kitchen Mixer with Hook Attachment
1x Whisks
1x Measuring Pitcher or Small Bowl
1x Bowl Scraper or Silicone Spatula
1x Plastic Wrap
1x Kitchen Towel
1x Kitchen Scale
2x Baking Sheet with Parchment Paper or Silicone Matt
1x Silicone Brush
1x Cooling Rack (Optional)

Recipes

Best served with:

Cheese – Garlic Dip and Spread

Brie Dip/ Spread

Vlašský Salát Vlašák – Czech Deli Salad

Directions:

1. Dough:

Let’s start preparing the Pletýnka Bun by making the dough.

1.1. Place into a kitchen mixer with a hook attachment:

3 ¾ cups of bread flour
1 TBSP of active dry yeast
1 TSP of granulated sugar
2 TSP of salt

Shortly stir with a hand whisk just enough to combine all ingredients (about 15 – 30 seconds).

1.2. Add:

1 ¾ cups of lukewarm milk
4 TBSP of butter

Knead at low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

1.3.

Then increase the speed to medium-high and knead until the compact dough is formed (usually another 2 – 3 minutes).

2. Rising the Dough:

2.1.

Remove the bowl from the kitchen mixer and cover it with a plate or plastic wrap.

2.2.

Let it rise in a warm place for about 2 hours or at room temperature for about 3 – 4 hours until it has at least doubled in size.

3. Pre-shape the Dough into Compact Balls:

3.1.

Place the dough on a clean surface (make sure there is no flour on it) and separate into 8 even pieces, about 5 oz each, using a bowl scraper and scale.

3.2.

Form each piece of dough into compact dough balls simply using your hands.

3.3.

Cover the balls with a dish towel and let rest for about 5 – 10 minutes before the next step.

4. Set Oven to Preheat:

4.1.

Set oven to preheat at 420°F.

5. Pletýnka Bun Shaping:

Before you proceed:

Shape pletýnka buns one by one on a clean surface (do NOT flour the surface).
Make sure that the surface is perfectly cleaned (no residue of food, ingredients, etc.).
Since the dough includes butter, it will not stick to the surface. If it occasionally does, use your bowl scraper to release your dough.

5.1.

Roll each piece into a strand – a long rope shape — with a thickness of about ½ – ¾” and a length of 12” – 16”.

5.2.

Braid the pletýnka bun from one strand in the following order:

5.2.1. Take the left end of the strand and fold it halfway into the center (direction away from your body), and then connect the fold by lightly pressing it together with your right hand. This creates an “eye” on the left side.

Important: Keep the finger that presses it together on that spot to hold the connection.

5.2.2.

Then twist the “eye” on the left away from your body using your left hand.

5.2.3.

Then pull the right side of the strand all the way through the “eye” using your right hand (release the connection beforehand).

5.2.4. Place the pletýnka on the baking sheet and then process the same way with the remaining dough (after you are completely done, you should have 4 pletýnka buns on each baking sheet).

Important: Try to keep an even distance to make sure that they do not touch.

6. Proofing:

6.1. Prepare a brushing mixture by briefly hand-whisking 1 egg with ¼ cup of milk in a measuring pitcher or small mixing bowl and then brush all the buns.

Important: Keep the rest of the mixture for the second brushing.

6.2. Then let it proof in a warm place until it has about doubled in size (usually about 30 minutes to 1 hour).

Tip:

Optionally, you can increase the proofing time until the pletýnka buns triple in size – that way, you will reach an airier consistency that is close to a hoagie bun.
But do not go crazy with the expansion, if you go over 3x the original size, you would be risking over-proofing, and the buns will expand too much and become too flat.

6.3.

Gently brush all the buns again with the remaining brushing mixture right before baking (when proofing to the final shape is completed).

6.4.

Optionally, sprinkle with sesame seeds, crushed pepper flakes, sea salt, or poppyseeds.

7. Baking Pletýnka Bun:

7.1.

Bake in a preheated oven until a nice golden color is reached, which means the pletýnka buns are done (about 12 -15 minutes).

7.2.

Rotate the baking sheets in the middle of baking.

7.3.

Test with a toothpick.

7.4.

Then, cool on a cooling grate.

Tip:

You can bake more pletýnka buns than you need and freeze them for later usage (they stay great in the freezer for up to a half year). Defrost in only two hours.

Food & Ingredients

Types of Flour

March 26, 2024

Welcome to the fascinating and often underestimated world of types of flour. For millennia, flour, in its myriad forms, has been a fundamental building block of human nourishment and culinary artistry. From the simplest rustic breads to the most delicate pastries, the choice of flour is a pivotal decision that profoundly shapes the outcome. This article will embark on a journey to explore the broad spectrum of types of flour, moving beyond the familiar to appreciate the subtle yet significant differences that make each category unique. Understanding the various types of flour is not just for professional bakers; it’s a key piece of knowledge for any home cook looking to elevate their culinary creations and truly grasp the science and art behind their favorite dishes. We will delve into what makes these types of flour distinct and how their inherent properties influence texture, structure, and flavor.

Tom the Chef Founder

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Tom the ChefFounder

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