Buchty
12 servings

Active Time: 45 min.
Total Time: 3.5 hours
Level of Advancement: 2/5
Recipe author: Tom Slepicka
Published: 2/9/2023
Email: [email protected]
www.cookinghub.com

These traditional Czech sweet buns Burchty 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.

Ingredients:

Leaven
½ cup of lukewarm milk - about 90 to 100°F (preheat in a microwave)
½ cup of bread flour (or all-purpose)
2 TSP of confectioners’ sugar
2 TSP of active dry yeasts

Dough
2 eggs
1 cup of granulated sugar
1 stick (¼ LB) of very soft butter –but not melted (room temperature)
½ cup of lukewarm milk - about 90 to 100°F (preheat in the microwave)
½ TSP of vanilla extract
¼ TSP of salt
4 cups of bread flour (or all-purpose) + Extra flour for flouring

Greasing form and filling:
6 TBSP of butter – fully melted (room temperature) *
1 cup (about 8 oz) of prune jam or strawberry marmalade

Final touch
Sprinkle with confectioners’ sugar

* Cut butter into small pieces before melting. Then, microwave for a short time with a few seconds break between - to prevent little "explosions". Optionally, melt the butter over low heat with occasional whisking.

Tools:
Measuring Spoons & Measuring Cups
Small Mixing Bowl (about 1 QT)
Whisk
Kitchen Mixer with Hook Attachment or Large Mixing Bowl 
Plastic Wrap
Bowl Scraper or Silicone Spatula
Rolling Pin
Pizza Cutter or Sharp Knife
1 OZ Disher or Spoon 
Silicone Brush
Measuring Pitcher or Small Glass/Ceramic Mixing Bowl 
Baking Dish or Roast Pan or Medium Chafer Pan (with High Rims at least 3")
Directions:

Leaven:

Place into a medium mixing bowl:

½ cup of lukewarm milk
½ cup of bread flour
2 TSP of confectioners’ sugar
2 TSP of active dry yeasts

Thoroughly stir with a whisk until fully combined (about 1 - 2 minutes).

Cover with plastic wrap or plate.

Set aside until it doubles in volume (about 20 – 30 minutes).

Dough:

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).

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).

Add:

Leaven prepared in step 1

And whisk on high speed until fully incorporated.

Replace the whisk attachment with a hook attachment and add:

½ cup of lukewarm milk
½ TSP of vanilla extract
¼ TSP of salt
4 cups of bread flour

Knead on slow speed until all ingredients are partially combined.

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.

Rising the dough:

Remove the mixing bowl from the mixer and cover it with plastic wrap or plate.

Let it rise in a warm place until it has doubled in size (about 1 - 2 hours).

Buchty forming:

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).

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.

Cut into 12 even squares, each about 3 x 3”.

Place into the center of each square about 1 TBSP of prune jam or strawberry marmalade.

One-by-one form each square into the buchty (similar process as filling dumplings):

Connect all 4 corners together by squeezing them with the tips of your fingers.

Then squeeze together each opening and try to eliminate the air inside.

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).

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.

When all balls are in, evenly pour the remaining ½ of the total amount of the melted butter over the buchty.

Proofing:

Let the formed buchty proof in a warm place until they increase in volume by about 50% (about 60 minutes).

Baking:

Preheat oven to 350°F.

Bake in a preheated oven until they turn golden (about 25 - 30 minutes).

Remove from the oven and let fully cool before serving (be careful, the filling is very hot).

Separate by hand into individual pieces and serve sprinkled with confectioners’ sugar.

Tip:
You can increase the proofing time up to 4 hours based on your convenience.

Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.