Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2026-02-25
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Nitra region, Slovakia, confectionery product, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_202601161EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1161


25.2.2026






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2026/1161)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
SINGLE DOCUMENT


                     ‘Brhlovské podlievané buchty’
                  


EU No: PGI-SK-03214 – 19.3.2024
                  


PDO ( ) PGI (x)

1.   Name(s) [of PDO or PGI]


               ‘Brhlovské podlievané buchty’
            
2.   Member State or Third Country

Slovakia
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

Combined nomenclature code

CN Code 19 – PREPARATIONS OF CEREALS, FLOUR, STARCH OR MILK; PASTRYCOOKS’ PRODUCTS

                     1905  – Bread, pastry, cakes, biscuits and other bakers’ wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products
3.2.   Description of the product to which the name in (1) applies


                  ‘Brhlovské podlievané buchty’ are buns made of leavened dough with a plum or chocolate spread filling and covered with a crumb coating made of poppy seeds, nuts, cinnamon or cocoa. Unlike other buns, which are usually baked, ‘Brhlovské podlievané buchty’ are fried in oil or lard. Before the buns have finished frying, water is poured over them and they are covered with a lid. This steams them, leaving them crispy on the surface and soft in the middle. Once removed from the fryer, they are covered in one of the crumb coatings, while still hot.
Characteristics
Appearance: spherical buns with a diameter of 8-10 cm.
Colour: after frying, i.e. without the crumb coating, the buns are reddish, but the outer colour of the finished product varies depending on the crumb coating: poppy seed, nuts, cinnamon or cocoa.
Aroma: a delicate aroma of yeast and the crumb coating.
Flavour: an intense yet delicate blend of the individual ingredients, and a flavour specific to the filling and the crumb coating.
Consistency: soft, compact and springy, moist dough that is not dry.
Weight of the raw dough when preparing the buns: 90-110 g
Weight of filling: 30-40 g
The leavened dough is made using the following ingredients: wheat flour, egg yolks, fat, salt, icing sugar, milk and raising agent. Per kilogram of flour, 125 g of butter or margarine and 50 ml of oil are used.
Raising agent: baker’s yeast, milk, granulated sugar.
Lard or oil is used for frying.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

There are no restrictions on the origin of the raw materials.
3.4.   Specific steps in production that must take place in the identified geographical area

The production process takes place in the following stages:






—


preparation of the dough, proofing;










—


dividing the dough into loaves;










—


dividing the dough into squares, filling;










—


shaping – rolling up the buns;










—


frying and basting with water;










—


covering in crumb coating.




3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—
3.6.   Specific rules concerning labelling of the product the registered name refers to

—
4.   Concise definition of the geographical area

The geographical area comprises the municipality of Brhlovce. The municipality of Brhlovce is located in the Nitra Region, in the northern part of the Levice district.
5.   Link with the geographical area

The causal link is based on the know-how of the producers from the geographical area, and on the region’s history and traditions. The product is prepared and produced in the defined geographical area according to an age-old method and is historically linked to that area.

Know-how

The product is prepared mainly by hand. The specificity of the buns lies in the preparation of the dough by hand and in their specific processing method, according to which they are not baked in the oven, but are fried in a deep container of oil or lard. As part of the specific local production method, when the buns are almost ready (fried), lukewarm water is poured over them and they are covered with a lid until the water has evaporated. ‘Brhlovské podlievané buchty’ are not merely the result of following a recipe. Their preparation can be entrusted only to people whose skills and experience have developed on the basis of knowledge and experience passed from one generation to the next. Only as a result of this are they able to tell the right moment to steam/baste the buns during frying, the right amount of water to add and how long to keep the lid over the buns.
The dough for ‘Brhlovské podlievané buchty’ is leavened, but somewhat loose so as to be able to absorb the liquid well during baking. Ordinary fried buns have a denser dough that keeps its shape better when fried in oil. This steaming (basting) process gives the surface of the buns a subtle crispiness, while the inside surprises with its delicious fluffy dough, delicate yeast aroma and generous plum-jam or hazelnut-chocolate filling. Basting the buns creates a ‘casing’ containing an intense yet delicate combination of the dough’s individual ingredients, the plum or hazelnut-chocolate filling and the crumb coating, leaving the buns soft and moist, with a compact springy interior, and preventing the dough from drying out. Unlike other fried products, which develop a crispy surface but are less springy inside, ‘Brhlovské podlievané buchty’ retain their softness and fluffiness and are not as greasy as standard fried buns thanks to their looser dough and the basting process. Fried or baked buns are normally made with no filling inside, and are filled only after drying and being coated with powdered sugar or cinnamon. ‘Brhlovské podlievané buchty’ are baked with the filling inside and then covered with one of the crumb coatings. These coatings not only give the buns a specific aroma and taste but, together with the ‘casing’ created by the basting process, preserve their spherical shape even after cooling in spite of the soft, looser dough used to make them.The product’s characteristics can be achieved only thanks to the specific know-how of producers (steaming/basting) from the geographical area. Brhlovce is home to the world-famous rock dwellings carved into tuff rock – the last existing folk buildings of this kind in Slovakia – which are linked to the tradition of preparing ‘Brhlovské podlievané buchty’. The rock dwellings represented a humid environment with a stable temperature, which ensured that the dough would leaven and become pliable. Although there are no publicly available written sources that specify exactly when the product began to be referred to as ‘Brhlovské podlievané buchty’, a strong oral tradition predated formal documentation of the product. Every year, Brhlovce receives a large number of tourists who spread the reputation of this delicacy. The specific local way of preparing the product is also attested to by the award of the ‘HONT regional product’ label, which is conferred only on products from the region that are made in the traditional local way, are different from other products (buns) and involve an appropriate degree of handwork.
In 2017, ‘Brhlovské podlievané buchty’ won first place in the traditional regional food competition ‘Dobruo jedlo z Tekova a Hontu’ [Good food from Tekov and Hont], as evidenced by an entry in the Brhlovce Chronicle. The expert jury was highly impressed by the method for preparing the buns. The event gave rise to a brochure containing the foods involved in the competition and the preparation method for ‘Brhlovské podlievané buchty’.
The association also contributed to the buns’ visibility by presenting them and selling them at various farmers’ and craft markets and at cart horse competitions, such as the Degustorium food fair or the Hontianska Paráda festival, and the buns are increasingly sought after.

                  ‘Brhlovské podlievané buchty’ are presented at exhibitions and offered as part of catering services and at various events across Slovakia with international attendance. Examples of these events include the conference ‘Developments in the rules on the protection of designations of origin in the EU’, held in February 2023 in Banská Bystrica, and the events ‘Why is mediation effective for innovative SMEs?’ and ‘30 years of Slovakia’s innovation ecosystem’, held in Šamorín in May 2023. ‘Brhlovské podlievané buchty’ serve as representatives of Slovakia’s culinary specialities and traditions.
The name ‘Brhlovské podlievané buchty’ is derived from the name of the municipality of Brhlovce, which is historically linked to frying buns. In the first half of the 20th century, the geographical name started to be used to distinguish the specific high-quality product characteristic of Brhlovce from products of the same type, and this usage continues today.
Brhlovce is still an area where traditions are preserved, thanks not only to the rock dwellings, but also to the buns. ‘Brhlovské podlievané buchty’ have been a delicacy for many years, and remain so today.

Reference to publication of the product specification


https://www.indprop.gov.sk/swift_data/source/2023/CHOP_CHZO/specifikacia/Brhlovske_podlievane_buchty.docx



(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/1161/oj
ISSN 1977-091X (electronic edition)