Buchty – Czech Sweet Filled Buns

Bohemian buchty buns filled with cottage filling.

Buchty – Czech Sweet Filled Buns

Come try a real Czech classic: České buchty with a sweet filling! You are welcome to join me at the table, but hurry because these Buchty always disappear quickly.

Course Pastry

Cuisine Czech

Keyword Czech pastries, Sweet Yeast Dough

Prep Time 30

Cook Time 40

Leavening Time 1

Total Time 2 10

Servings pieces

Calories 323kcal

Author Petra Kupská

Ingredients

Yeast dough for buchty:

3 cups all-purpose flour plus more if the dough is too sticky
¾ cup milk lukewarm
½ stick unsalted butter melted
⅓ cup granulated sugar
1 ½ teaspoons active dry yeast or 30 g fresh yeast
1 egg
¼ teaspoon salt
⅓ stick unsalted butter melted, for brushing the buchty when placing them in a baking tray

Mixture for brushing the baked buchty:

2 Tablespoons unsalted butter melted
2 Tablespoons rum Kirkland spiced rum or Austrian Stroh 40

Topping:

2 Tablespoons powdered sugar to dust the buchty on top before serving

Filling for buchty

1 cup e.g. cream cheese filling, poppy seed filling, apricot jam

Cups - Metric

Instructions

Heat ¾ cup milk so that it is lukewarm but not hot. Pour ½ cup of milk into a cup, add a teaspoon of sugar, 1 ½ teaspoons active dry yeast, and stir. Leave it in a warm place until small bubbles form on the surface of the activated yeast. This takes about 10-15 minutes.
Meanwhile, melt ½ stick unsalted butter and let it cool down; it can't be hot.
In a large mixing bowl, place 3 cups all-purpose flour, ⅓ cup granulated sugar, the rest of the lukewarm milk, melted butter, ¼ teaspoon salt, and 1 egg. Add milk with activated yeast.
Make a smooth dough: Start stirring the ingredients with a fork or wooden spoon; when combined, dump the mass on the work surface. Knead the dough properly. It requires a bit of physical effort to make the dough smooth and slightly sticky. It takes about 10 minutes. If the dough is too sticky during processing, add a little flour.
Let the dough rise in a warm place until doubled in size. It takes about one hour.
Divide the dough into approximately equal-sized pieces. If you have a kitchen scale, weigh each piece of dough per bun to 3 ounces (85 grams). Roll each piece with a rolling pin into a patty.
The other method (without a scale) is as follows: Roll out the dough on the worktop roughly into a rectangular shape. The dough should be about as thick as a straw. Using a pastry cutter or knife, divide the rolled-out dough into squares or rectangles approximately 4x4 inches (10x10 cm) in size; place about one tablespoon of filling in the middle of each square.
Fold the edges of the dough over the filling and seal well. Finally, gently roll the finished bun between your palms to get a regular shape.
Grease a baking dish about 13x9 inches (33x23 cm) with butter. Melt ⅓ stick unsalted butter in a saucepan and set aside to cool. Brush the baking tray with it.
Place the prepared buns one at a time, seam-side down, in the baking dish, brushing each side with melted but not hot butter. Keep going until you have used up all the dough.
Finally, brush the buchty tops with the remaining butter. Let them sit in a warm place for about 20 minutes; they will rise a little more.
Bake in a preheated oven at 350 °F for about 35 minutes, until golden brown.
Melt 2 Tablespoons unsalted butter, add 2 Tablespoons rum, and mix. Once the buns are fresh out of the oven, brush their surface generously with the butter-rum mixture.
Before serving, sprinkle the baking dish of Buchty with 2 Tablespoons powdered sugar.

Notes

The basic recipe makes about 9-12 Buchty pieces.
SERVING: Buchty buns are best served slightly warm with an afternoon cup of coffee or tea.
The fillings for the buchty must always be at room temperature. A filling that is too cold (like the one made of cheese just taken out of the fridge) or too hot (like freshly made ground poppy seed filling) could ruin the yeast dough!

Nutrition