Buchty are soft baked buns prepared with a yeast dough, containing a hidden filling of sweet jam.
The traditional Czech and Slovak pastry are sold in local bakeries and prepared lovingly at home to be enjoyed with a pot of tea or coffee.
Taste Traditional Buchty in Slovakia and Czech Republic
On a European road trip I visited Slovakia and Czech Republic and immediately fell in love with Buchty.
They are often found at hotel breakfast buffets, nestled in a basket covered in a warm towel.
These jam-filled pastries are similar to Dukatove Buchticky, though the latter are simply buns that are served swimming in creamy vanilla sauce.
Authentic Buchty are typically filled with homemade jam like cherry, blueberry or strawberry as well as poppy seeds and farmers’ cheese. The baked buns are slathered in melted butter and sprinkled with icing sugar before serving.
Buchty Slovak Cherry Filled Sweet Buns
Equipment
- measuring cups
- measuring spoons
- Large Bowl
- Wooden spoon
- Stand Mixer
- Baking Pan
Ingredients
Buchty Dough
- 4 cups All Purpose Flour
- 1 cup Milk warmed
- 2 tbsp Active Dry Yeast
- 2 tbsp White Sugar
- 5 tbsp Unsalted Butter
- 3 Egg yolks
- 1 Egg
- 1 tsp Vanilla Extract
- 1 Lemon zest
- 1 tsp Kosher Salt
Filling
- 16 oz Fruit Jam like cherry or blueberry
- 1 tsp Rum
Topping
- 8 tbsp Unsalted Butter melted
- 3/4 cup Icing Sugar
Instructions
- In a large bowl, mix the yeast with the warm milk, add the sugar and 1 cup of flour. Mix until smooth. Lightly flour the surface, cover and let stand for 30 minutes in a warm, draft-free place.
- Meanwhile melt the butter and let it cool.
- In the bowl of a stand-mixer, pour the egg and egg yolks and beat them lightly. Add the vanilla, zest of lemon, warm melted butter, and mix.
- Add the yeast and flour mixture. Start kneading and gradually add the remaining flour. Knead for 3 minutes at medium speed, then stir in the salt. Knead again for 3 minutes.
- Cover the bowl and let the dough rise for 30 minutes.
- Meanwhile mix together the cherry jam and rum in a bowl.
- Preheat the convection oven to 350F/185C.
- Place the dough on a lightly floured work surface and gently punch it down. Divide dough into 15 pieces of about 60g each.
- Form a circle with each piece of dough, then drop a teaspoon of jam in the centre and fold the sides to enclose. Form a ball. Turn each ball over and place them in a buttered rectangular baking pan
- Place all the balls of dough next to each other and brush them generously with melted butter. Let the buns rise again for 20 minutes at room temperature, away from drafts and brush them with butter again.
- Bake for 25 to 30 minutes. As soon as they are out of the oven, brush the buns with butter again, and let them cool on a rack.
- Sprinkle with icing sugar and serve warm.
Nutrition
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