Buchty are sweet brioche rolls from the Bohemian region, typically filled with fruit jam, poppy seeds, or quark cheese.
Ingredients For Buchty
- 4 cups all-purpose flour, sifted
- 1 cup whole milk, warmed at 95 degrees Fahrenheit (36 degrees Celsius).
- 2 teaspoons of active dry yeast.
- 2 tablespoons of caster sugar.
- 5 tablespoons butter.
- 3 egg yolks.
- 1 egg
- 1 teaspoon of vanilla extract powder.
- 1 lemon.
- 1 teaspoon salt.
- 1 teaspoon of rum.
- For the filling: 16 oz powidl (plum confit).
- 1 teaspoon of rum.
For decoration,
- use ¾ cup icing sugar.
- 8 tablespoons butter, melted
For the topping.
- 3 egg yolks.
- 1/2 cup whole milk.
- 1/2 cup crème fraiche.
- ⅓ cup caster sugar.
- One vanilla pod.
Instructions
In a large bowl, combine the yeast and warm milk, then add the sugar and 1 cup of flour. Mix until smooth. Lightly flour the surface, cover, and let aside for 30 minutes in a warm, draft-free area.
Melt the butter and allow it to cool.
In the bowl of a stand mixer, combine the egg and egg yolks and whisk lightly. Add the vanilla, lemon zest, and the melted butter; stir well.
Combine the yeast and flour mixture. Begin kneading, gradually adding the remaining flour.
Knead for 3 minutes at medium speed, then add the salt.
Knead again for three minutes.
Cover the bowl and let the dough rise for 30 minutes (about 85F/30C, out of drafts).
Combine the powidl and rum.
Preheat the convection oven to 350 F/185 C.
Put the dough on a lightly floured surface and gently punch it down.
Divide the dough into 15 pieces, each weighing about 2 ounces (60 grams).
Form a circle with each piece of dough, then drop a teaspoon of powidl in the center and fold the sides to encompass it. Form a ball.
Turn each ball over and place it in a buttered rectangle pan.
Place all of the dough balls next to each other and generously coat with melted butter.
Allow the buns to rise again for 20 minutes at room temperature, away from drafts, before brushing them with butter again.
Bake for 25–30 minutes.
When the buns come out of the oven, spray them with butter again and allow them to cool on a rack.
Sprinkle with icing sugar.
