Sweet Buns
Buchty is a kind of egg and butter enriched Eastern European sweet buns. Like many recipes that have travelled round the world, there are many different versions and shapes, and most of them have fillings of different kinds.
The traditional Czech “buchty” are filled with a sweet sort of cream cheese mixture, plum jam or a sweet poppyseed mixture.
They are popularly eaten for breakfast (I just had mine for afternoon tea-yum). They can also be split, toasted and served with cured meats. They are soft, fluffy and delicious.I really enjoyed eating them.
Buchty
Preparation time: 20 minutes + 3 hours resting time;
Ingredients
- 450 g (1Ib, 3½ cups) all-purpose flour
- 1½ teaspoons Fleischmann’s instant yeast
- 60g (¼ cup + 1 tablespoon, 2oz) sugar
- 1 teaspoon salt
- 120ml (½ cup) warm milk
- 40g (3 tablespoons) melted butter
- 3 eggs, beaten
- 50g (2oz, 3½ tablespoons) extra, melted butter, for dipping and glazing
- Icing (confectioners) sugar to sprinkle on top
Instructions
- Preheat the oven to 350°F (180°C) 5 minutes before baking. Grease and line the bottom of a 20cm (8 inch) square loose bottomed cake tin (pan). I lined mine with overhanging parchment paper because my pan is not loose bottomed. This will help me lift out the buns. You can also use a 9-inch square or 10-inch round pan.
- Sift the flour, yeast, sugar and salt into a large bowl. Make a well in the centre, and add the milk and melted butter into the well. Using a wooden spoon, gradually incorporate the flour into the the liquid in the centre, until it forms a thick batter. Flick a bit of flour from the sides to cover the thick batter. Cover with a tea towel or cling film and leave for 30 minutes.
- Uncover, and gradually add the beaten egg to the thick batter in the middle, and stir to incorporate. Finally incorporate the remaining flour to form a very soft and sticky dough. Turn the dough onto a lightly floured surface and knead, lightly, 10 minutes, until it becomes smooth and elastic. Form the dough into a round ball and put in a lightly oiled bowl. Cover with cling film and let rest in a warm place for about 1½ hours, or until it doubles in size.
- Knock back the dough on a lightly floured surface (to expel air), then divide into 16 equal pieces. Form each piece into a round ball, then roll in the melted butter and place in the pan. Cover and let rest for 1 hour or until doubled in size. Just before popping into the oven, drizzle over the remaining melted butter. Bake 25-30 minutes or till golden brown and fully cooked, especially the buns in the centre. Turn out on a cooling rack and dust with icing sugar.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked buns at 350ºF (180ºC) for 28 minutes.
- You can also bake these buns in a 9-inch (23cm) square pan or a 10-inch (25.4cm) round pan.
- Last Updated: March 26, 2019
myfavouritepastime.com
Step By Step Photos
Please always assemble all ingredients before you start
Sift the flour, yeast, sugar and salt into a large bowl.
Make a well in the centre, and add the milk and melted butter into the well.
Using a wooden spoon, gradually incorporate the flour into the the liquid in the centre,
until it forms a thick batter.
Flick a bit of flour from the sides to cover the thick batter. Cover with a tea towel or cling film and leave for 30 minutes.
Uncover,
and gradually add the beaten egg to the thick batter in the middle, and stir to incoporate.
Finally, incorporate the remaining flour to form a soft and sticky dough. Gather the dough with your hands,
and turn it onto a lightly floured surface and lightly knead, 10 minutes, until it becomes smooth and elastic. (if dough is too sticky add a little flour at a time and knead, lightly)
Form the dough into a round ball
and put in a lightly oiled bowl. Cover with cling film and let rest in a warm place for about 1½hours.
or until it doubles in size.
Knock back the dough on a lightly floured surface (to expel air), then divide into 16 equal pieces. Form each piece into a round ball,
then roll each in the extra, melted butter
and arrange in the prepared pan.
Cover and let rest for 1 hour or until doubled in size.
Just before popping into the oven, drizzle over the remaining extra melted butter. Bake 20-25 minutes or till golden brown and fully cooked, especially the buns in the centre.
Turn out on a cooling rack
and dust with icing sugar.
I ate the first one immediately. It was irresistibly soft, fluffy with a melt in the mouth, texture.
myfavouritepastime.com Last Updated: March 26, 2019
My Favourite Pastime 
My dough kept springing back n was hard to get rolled out as big as I wanted it what did I do wrong
You probably did not let the dough rest or you overworked it (by touching) after it rested.
You should always roll the dough after it has rested. If you touch it too much you tighten the gluten and it becomes difficult to roll. .
I hope this helps
Liz
These are so delicious, Liz. I could eat two immediately. 😀
Thank you, my dear. They are soft, fluffy and nice. I can’t wait to bake them again, and again, and again.
Liz
Oh. My. Yum. Now I want these for breakfast. Love that each country has their own version of these – Kat
These buns, are super delicious and soft. I would make them 100 times and more!
Liz
I seriously must make these! I am drooling right now. I see a fun filling, not sure what though.
You have to make them. They tasted so good. I plan to make some, again, over the weekend. Enjoy the rest of the week!
Liz
yummuy oh my this is a will do for the Holidays
Absolutely. They are awesome!
lix
I come from Poland and I do know these lovely buns. My Mom and Grandma used to do it. May I suggest something – try to add cream insted milk next time and genuine vanilla 🙂 Guarantee – you gonna love it even more!
Thanks so much for the tip. I shall add some cream next time and will let you know how it went. They tasted really, really nice. I hope one day I shall visit Poland. Must be a lovely country with lovely food.
Liz
Oh my Lordy Liz! I’m drooling! They do look nice and easy to make. Much easier to eat as well 😋
Cleared every single morsel. I’m planning to make some this week. How have you been? I’ve missed you terribly. Nice to see and hear from you after such a long spell of silence. Take good care of yourselves…
Liz
Thanks Liz. I’m fine. Just had a bit of time off to gather myself 😊.
Me too. My time off turned into months…am back now! Best wishes!
Liz
They look irresistible!! I’m imagining one of them just warm from the oven, yum!!
The warm one melts in the mouth, immediately. I enjoyed eating….
Liz
These look wonderful Liz, my mum is from Eastern Europe, and I love breads like this!
Oh boy I’ve never been to Eastern Europe, maybe one time one day. I guess I’d just spend time in bakeries and cafes eating every damn good bakes they have over there. Have a great weekend!
Liz
Those buns look amazing!
Thank you. They taste amazing too….
Liz
I would seriously eat these and suffer the consequences!!
Ha ha I ate six yesterday. Lord have mercy…I was freakin out the whole night and I’ve just had a homemade pizza….Life is Good. Have a good one!
My grandma always shaped her dinner rolls like your buns. I haven’t made them in ages. Grandma’s depression era recipe has no eggs, or milk, just water for a liquid. Thanks for the memory.
No egg and no milk but Grandma recipes are always so damn good so I know they were excellent, that’s why you remember them. Have a lovely weekend.
Lizz
Hi Liz, it’s a long time I don’t read one of your recipes: I’ve been missing you! I love your sweet buns, they look so soft.
Oh yes I’ve been so busy with this and that and so blogging was overtaken by more urgent needs. I’ve missed you too! The buns were awesome. Melt in the mouth!
Liz
These buchties are absolutely gorgeous. I love sweet breads and yours is in perfection, Liz. Thank you for the excellent tutorial! 🙂
Thank you, my dear. I saw some great foods you’ve been posting lately. Glad to know you’re still going strong. Have a very nice weekend!
Liz
I just read another similar recipe for these and vowed to make them, but so far . . . ;-> They do look incredibly scrumptious.
Virtual hugs,
Judie
You should try and make them. They are very tasty!!!
Virtual Hugs and Kisses!
Liz