Buchty - Czech Sweet Filled Buns
12 servings 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. x saved Tom the Chef Founder February 14, 2024 45 min. 3.5 h.1/5 45 min. 3.5 h. 1/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Small Mixing Bowl (about 1 QT)1x French Whisk1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl1x Plastic Wrap1x Bowl Scraper or Silicone Spatula1x Rolling Pin1x Pizza Cutter (or sharp knife)1x Disher (preferably 1 FL OZ or set of spoons)1x Silicone Brush1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin 1x Measuring Cups 1x Measuring Spoons 1x Small Mixing Bowl (about 1 QT) 1x French Whisk 1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl 1x Plastic Wrap 1x Bowl Scraper or Silicone Spatula 1x Rolling Pin 1x Pizza Cutter (or sharp knife) 1x Disher (preferably 1 FL OZ or set of spoons) 1x Silicone Brush 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin Directions: 1. Leaven: 1.1. Place into a medium mixing bowl: 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). 1.2. Cover with plastic wrap or plate. 1.3. Set aside until it doubles in volume (about 20 – 30 minutes). 2. Dough: 2.1. Place into a kitchen mixer with a whisk attachment: 2 eggs 1 cup of granulated sugar Whisk on high speed until fully incorporated and a creamy texture is reached (about 2 minutes). 2.2. Add: 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). 2.3. Add: Leaven prepared in step 1 And whisk on high speed until fully incorporated. 2.4. Replace the whisk attachment with a hook attachment and add: 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. 2.5. Then increase the speed to medium-high and knead until nicely combined (about 1- 2 minutes). 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. 3. Rising the dough: 3.1. Remove the mixing bowl from the mixer and cover it with plastic wrap or plate. 3.2. 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). 4. Buchty forming: 4.1. 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). 4.2. 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. 4.3. Cut into 12 even squares, each about 3 x 3”. 4.4. Place into the center of each square about 1 TBSP of prune jam or strawberry marmalade. 4.5. One-by-one form each square into the buchty (similar process as filling dumplings): 4.5.1. Connect all 4 corners together by squeezing them with the tips of your fingers. 4.5.2. Then squeeze together each opening and try to eliminate the air inside. 4.5.3. 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). 4.5.4. Then place with the seams facing down immediately into the greased baking dish. Then, continue with forming next the next ball and place, one-by-one into the baking dish, leaving a slight distance between each buchty. 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. 4.5.5. When all balls are in, evenly pour the remaining ½ of the total amount of the melted butter over the buchty. 5. Proofing: 5.1. Let the formed buchty proof in a warm place until they increase in volume by about 50% (about 60 minutes). 6. Baking: 6.1. Preheat oven to 350°F. 6.2. Bake in a preheated oven until they turn golden (about 25 – 30 minutes). 6.3. Remove from the oven and let fully cool before serving (be careful, the filling is very hot). 7. Serving: Note: Can be served hot or cold. 7.1. Separate by hand into individual pieces. 7.2. Serve sprinkled with confectioners’ sugar. Previous days buchty can be shortly preheated in microwave to give you a sence of freshly baked goods. Buchty – Czech Sweet Filled Buns Detailed information for readers. Read more Buchty – Czech Sweet Filled Buns: A Deep Dive into a Czech Culinary Treasure Imagine yourself transported to a quaint Czech village, the air filled with the aroma of freshly baked bread and sweet pastries. In a cozy kitchen, a grandmother lovingly prepares a batch of Buchty – Czech Sweet Filled Buns, her hands deftly shaping the dough and filling it with a sweet, fruity preserve. This is a scene that has played out countless times throughout Czech history, as these delightful buns have been a cherished part of the country’s culinary heritage for generations. Buchty – Czech Sweet Filled Buns are more than just a delicious treat; they are a symbol of Czech hospitality, warmth, and tradition. They represent the simple pleasures of life, the joy of sharing a homemade meal with loved ones, and the connection to a rich cultural heritage. With every bite, you’re not just tasting a pastry; you’re experiencing a piece of Czech history and culture. This in-depth exploration of Buchty – Czech Sweet Filled Buns will take you beyond the recipe, delving into the fascinating history and cultural significance of these delightful pastries. We’ll guide you through the step-by-step process of creating them, offering expert tips and creative variations to help you master this classic Czech baking tradition. Why Buchty – Czech Sweet Filled Buns Will Capture Your Heart and Palate A taste of authenticity: Buchty – Czech Sweet Filled Buns offer a genuine taste of Czech home baking. They’re a delicious way to connect with a rich culinary tradition and experience the flavors that have been enjoyed by generations of Czechs. By making these buns, you’re not just baking; you’re participating in a cultural legacy. Simplicity that shines: Despite their impressive appearance and rich flavor, Buchty – Czech Sweet Filled Buns are surprisingly easy to make. The recipe relies on simple, readily available ingredients and straightforward techniques, making it an approachable bake for both novice and experienced bakers. It’s proof that culinary excellence can be achieved with simplicity and care. A textural masterpiece: These buns are a symphony of textures that will delight your senses. The outer layer is golden brown and slightly crisp, offering a satisfying contrast to the soft, pillowy interior. The sweet and fruity filling adds another dimension of texture, creating a truly harmonious and delightful eating experience. A canvas for creativity: While prune preserve is the traditional filling for Buchty – Czech Sweet Filled Buns, the beauty of this recipe lies in its versatility. You can explore a world of flavors by experimenting with different fillings, from other fruit preserves and jams to sweet cheese fillings, poppy seed paste, or even chocolate. Let your imagination run wild and create your own signature buchty! A taste of authenticity: Buchty – Czech Sweet Filled Buns offer a genuine taste of Czech home baking. They’re a delicious way to connect with a rich culinary tradition and experience the flavors that have been enjoyed by generations of Czechs. By making these buns, you’re not just baking; you’re participating in a cultural legacy. Simplicity that shines: Despite their impressive appearance and rich flavor, Buchty – Czech Sweet Filled Buns are surprisingly easy to make. The recipe relies on simple, readily available ingredients and straightforward techniques, making it an approachable bake for both novice and experienced bakers. It’s proof that culinary excellence can be achieved with simplicity and care. A textural masterpiece: These buns are a symphony of textures that will delight your senses. The outer layer is golden brown and slightly crisp, offering a satisfying contrast to the soft, pillowy interior. The sweet and fruity filling adds another dimension of texture, creating a truly harmonious and delightful eating experience. A canvas for creativity: While prune preserve is the traditional filling for Buchty – Czech Sweet Filled Buns, the beauty of this recipe lies in its versatility. You can explore a world of flavors by experimenting with different fillings, from other fruit preserves and jams to sweet cheese fillings, poppy seed paste, or even chocolate. Let your imagination run wild and create your own signature buchty! Gathering Your Ingredients: A Baker’s Guide to Buchty – Czech Sweet Filled Buns Leaven (the heart of the dough): ½ cup milk, lukewarm (approximately 90 to 100°F). Ensure the milk is not too hot, as it can kill the yeast. 2 teaspoons confectioners’ sugar. This provides food for the yeast, helping it activate and rise. 2 teaspoons active dry yeast. This is the leavening agent that will give your buchty their characteristic airy texture. ½ cup bread flour. This type of flour has a higher protein content, which helps develop gluten and gives the buchty structure. ½ cup milk, lukewarm (approximately 90 to 100°F). Ensure the milk is not too hot, as it can kill the yeast. 2 teaspoons confectioners’ sugar. This provides food for the yeast, helping it activate and rise. 2 teaspoons active dry yeast. This is the leavening agent that will give your buchty their characteristic airy texture. ½ cup bread flour. This type of flour has a higher protein content, which helps develop gluten and gives the buchty structure. Dough (the foundation of the buchty): 2 large eggs, at room temperature. Room temperature eggs emulsify better into the dough, creating a smoother texture. 1 cup granulated sugar. This adds sweetness and contributes to the soft texture of the buchty. 1 stick (¼ lb) unsalted butter, very soft. Soft butter incorporates easily into the dough, creating a rich and tender crumb. 4 cups bread flour. Again, bread flour is crucial for the structure and texture of the buchty. ¼ teaspoon salt. Salt enhances the flavor of the dough and balances the sweetness. ½ teaspoon vanilla extract. This adds a subtle aromatic note to the dough. ½ cup milk, lukewarm (approximately 90 to 100°F). As with the leaven, ensure the milk is lukewarm to activate the yeast. Extra flour for dusting the work surface. This prevents the dough from sticking and makes it easier to handle. 2 large eggs, at room temperature. Room temperature eggs emulsify better into the dough, creating a smoother texture. 1 cup granulated sugar. This adds sweetness and contributes to the soft texture of the buchty. 1 stick (¼ lb) unsalted butter, very soft. Soft butter incorporates easily into the dough, creating a rich and tender crumb. 4 cups bread flour. Again, bread flour is crucial for the structure and texture of the buchty. ¼ teaspoon salt. Salt enhances the flavor of the dough and balances the sweetness. ½ teaspoon vanilla extract. This adds a subtle aromatic note to the dough. ½ cup milk, lukewarm (approximately 90 to 100°F). As with the leaven, ensure the milk is lukewarm to activate the yeast. Extra flour for dusting the work surface. This prevents the dough from sticking and makes it easier to handle. Greasing and Filling (the finishing touches): 6 tablespoons unsalted butter, melted. Melted butter is used to grease the baking dish and brush over the buchty, creating a golden-brown crust. 1 cup prune preserve (or your preferred filling). Prune preserve is the traditional filling, but feel free to explore other options. 6 tablespoons unsalted butter, melted. Melted butter is used to grease the baking dish and brush over the buchty, creating a golden-brown crust. 1 cup prune preserve (or your preferred filling). Prune preserve is the traditional filling, but feel free to explore other options. Final Flourish: Confectioners’ sugar for dusting. This adds a final touch of sweetness and visual appeal. Confectioners’ sugar for dusting. This adds a final touch of sweetness and visual appeal. Crafting Buchty – Czech Sweet Filled Buns: A Step-by-Step Baking Adventure Activating the Yeast: In a medium-sized mixing bowl, combine the lukewarm milk, confectioners’ sugar, active dry yeast, and bread flour. Whisk vigorously until all ingredients are fully incorporated and the mixture is smooth and creamy. This is your leaven, the foundation of your Buchty – Czech Sweet Filled Buns. Cover the bowl with plastic wrap or a clean kitchen towel and set aside in a warm, draft-free place for about 20-30 minutes. During this time, the yeast will come to life, feeding on the sugar and creating bubbles, causing the leaven to double in volume. This indicates that your yeast is active and ready to work its magic. Preparing the Dough: In the bowl of a stand mixer fitted with the whisk attachment, combine the room temperature eggs and granulated sugar. Whisk on high speed for about 2 minutes, or until the mixture is light, fluffy, and pale yellow in color. This process incorporates air into the mixture, which contributes to the light and airy texture of the buchty. Add the softened butter and continue whisking on high speed until the mixture is smooth, homogenous, and creamy. Incorporating the Leaven: Gently add the risen leaven to the egg and butter mixture. Using the whisk attachment, mix on high speed until the leaven is fully incorporated into the batter, ensuring a uniform dough. Kneading the Dough: Replace the whisk attachment with the dough hook. Add the bread flour, salt, vanilla extract, and lukewarm milk to the bowl. Begin kneading on low speed until the ingredients start to come together, then increase the speed to medium-high and knead for 1-2 minutes, or until a smooth and slightly sticky dough forms. Don’t be alarmed if the dough sticks slightly to the bottom of the bowl; this is normal for this type of dough. Use a bowl scraper or spatula to help release the dough from the hook and the sides of the bowl. The First Rise: Remove the bowl from the mixer and cover it tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free location for about 2-3 hours, or until the dough has doubled in size. This first rise, also known as bulk fermentation, is crucial for developing the flavor and texture of your Buchty – Czech Sweet Filled Buns. The yeast will ferment the sugars in the dough, producing carbon dioxide gas that creates air pockets and gives the buchty their characteristic light and airy texture. Shaping the Buchty: Once the dough has risen, it’s time to shape your buchty. Lightly grease a baking dish (a 9×13 inch pan works well) with half of the melted butter, ensuring the bottom and sides are evenly coated. Turn the risen dough out onto a lightly floured work surface. Gently flatten the dough with a rolling pin until it’s about ½ inch thick. Using a sharp knife or pizza cutter, cut the dough into 12 equal squares, each measuring approximately 3×3 inches. Filling the Buchty: Place about 1 tablespoon of prune preserve (or your chosen filling) in the center of each dough square. Now comes the fun part: shaping the buchty! Gently bring the four corners of each square together and pinch them tightly to seal the filling inside, creating a small pouch. Then, carefully pinch together any remaining openings, ensuring the filling is completely enclosed and won’t leak out during baking. Gently roll each filled dough ball between your palms to create a smooth, round shape. Arranging and Baking: Place the formed buchty in the greased baking dish, seam-side down, leaving a little space between each one. They will expand during baking and fill the dish beautifully. Drizzle the remaining melted butter evenly over the buchty. This will give them a beautiful golden-brown crust and add a touch of richness to the final product. Proofing: Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the buchty proof in a warm place for about 60 minutes, or until they have increased in volume by about 50%. This second rise, also known as proofing, is essential for light and airy Buchty – Czech Sweet Filled Buns. It allows the yeast to continue its work, creating more air pockets and ensuring a tender crumb. Activating the Yeast: In a medium-sized mixing bowl, combine the lukewarm milk, confectioners’ sugar, active dry yeast, and bread flour. Whisk vigorously until all ingredients are fully incorporated and the mixture is smooth and creamy. This is your leaven, the foundation of your Buchty – Czech Sweet Filled Buns. Cover the bowl with plastic wrap or a clean kitchen towel and set aside in a warm, draft-free place for about 20-30 minutes. During this time, the yeast will come to life, feeding on the sugar and creating bubbles, causing the leaven to double in volume. This indicates that your yeast is active and ready to work its magic. Preparing the Dough: In the bowl of a stand mixer fitted with the whisk attachment, combine the room temperature eggs and granulated sugar. Whisk on high speed for about 2 minutes, or until the mixture is light, fluffy, and pale yellow in color. This process incorporates air into the mixture, which contributes to the light and airy texture of the buchty. Add the softened butter and continue whisking on high speed until the mixture is smooth, homogenous, and creamy. Incorporating the Leaven: Gently add the risen leaven to the egg and butter mixture. Using the whisk attachment, mix on high speed until the leaven is fully incorporated into the batter, ensuring a uniform dough. Kneading the Dough: Replace the whisk attachment with the dough hook. Add the bread flour, salt, vanilla extract, and lukewarm milk to the bowl. Begin kneading on low speed until the ingredients start to come together, then increase the speed to medium-high and knead for 1-2 minutes, or until a smooth and slightly sticky dough forms. Don’t be alarmed if the dough sticks slightly to the bottom of the bowl; this is normal for this type of dough. Use a bowl scraper or spatula to help release the dough from the hook and the sides of the bowl. The First Rise: Remove the bowl from the mixer and cover it tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free location for about 2-3 hours, or until the dough has doubled in size. This first rise, also known as bulk fermentation, is crucial for developing the flavor and texture of your Buchty – Czech Sweet Filled Buns. The yeast will ferment the sugars in the dough, producing carbon dioxide gas that creates air pockets and gives the buchty their characteristic light and airy texture. Shaping the Buchty: Once the dough has risen, it’s time to shape your buchty. Lightly grease a baking dish (a 9×13 inch pan works well) with half of the melted butter, ensuring the bottom and sides are evenly coated. Turn the risen dough out onto a lightly floured work surface. Gently flatten the dough with a rolling pin until it’s about ½ inch thick. Using a sharp knife or pizza cutter, cut the dough into 12 equal squares, each measuring approximately 3×3 inches. Filling the Buchty: Place about 1 tablespoon of prune preserve (or your chosen filling) in the center of each dough square. Now comes the fun part: shaping the buchty! Gently bring the four corners of each square together and pinch them tightly to seal the filling inside, creating a small pouch. Then, carefully pinch together any remaining openings, ensuring the filling is completely enclosed and won’t leak out during baking. Gently roll each filled dough ball between your palms to create a smooth, round shape. Arranging and Baking: Place the formed buchty in the greased baking dish, seam-side down, leaving a little space between each one. They will expand during baking and fill the dish beautifully. Drizzle the remaining melted butter evenly over the buchty. This will give them a beautiful golden-brown crust and add a touch of richness to the final product. Proofing: Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the buchty proof in a warm place for about 60 minutes, or until they have increased in volume by about 50%. This second rise, also known as proofing, is essential for light and airy Buchty – Czech Sweet Filled Buns. It allows the yeast to continue its work, creating more air pockets and ensuring a tender crumb. Bake the buchty in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. Cooling and serving: Remove the buchty from the oven and let them cool completely in the baking dish. This will allow the filling to set and prevent them from falling apart when you separate them. Once cooled, gently separate the Buchty – Czech Sweet Filled Buns and dust them with confectioners’ sugar before serving. Bake the buchty in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. Cooling and serving: Remove the buchty from the oven and let them cool completely in the baking dish. This will allow the filling to set and prevent them from falling apart when you separate them. Once cooled, gently separate the Buchty – Czech Sweet Filled Buns and dust them with confectioners’ sugar before serving. Tips and Variations for Perfect Buchty – Czech Sweet Filled Buns Filling frenzy: While prune preserve is the classic filling for Buchty – Czech Sweet Filled Buns, feel free to explore other options. Strawberry preserve, apricot jam, poppy seed filling, or even a sweet cheese filling are all delicious alternatives. Spice it up: Add a pinch of cinnamon or nutmeg to the dough for a warm and aromatic touch. Glaze of glory: For an extra touch of sweetness and shine, brush the baked buchty with a simple glaze made from confectioners’ sugar and milk. Freezing for later: Buchty – Czech Sweet Filled Buns freeze beautifully. Bake them as directed, let them cool completely, and then freeze them in an airtight container for up to 3 months. Thaw them at room temperature or warm them gently in the oven before serving. Filling frenzy: While prune preserve is the classic filling for Buchty – Czech Sweet Filled Buns, feel free to explore other options. Strawberry preserve, apricot jam, poppy seed filling, or even a sweet cheese filling are all delicious alternatives. Spice it up: Add a pinch of cinnamon or nutmeg to the dough for a warm and aromatic touch. Glaze of glory: For an extra touch of sweetness and shine, brush the baked buchty with a simple glaze made from confectioners’ sugar and milk. Freezing for later: Buchty – Czech Sweet Filled Buns freeze beautifully. Bake them as directed, let them cool completely, and then freeze them in an airtight container for up to 3 months. Thaw them at room temperature or warm them gently in the oven before serving. Buchty – Czech Sweet Filled Buns are a testament to the simple pleasures of baking. With their comforting flavors, delightful textures, and charming appearance, they’re sure to become a favorite in your baking repertoire. So gather your ingredients, embrace the Czech baking tradition, and create a batch of these delectable treats that will transport you to a world of sweet and satisfying flavors. Read less About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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