Slovakian Buchty - Step by Step

Rate this recipe 
4.5
Average: 4.5 (2 votes)
Servings 
Makes 16 rolls

Buchty is the Slovak plural name for these delicious rolls, each one is called Buchta.

These rolls are IDEAL for breakfast as a change from regular sliced bread and jam! They are soft, fluffy and have just the right amount of filling in them to kick-start your day! Originally these gorgeous rolls are jam-filled, but I made some with jam and others with chocolate, I must say, both versions are scrumptious!!

Ingredients
2 cups
all-purpose/plain flour
1 tbsp
corn flour/cornstarch
1/2 cup
warm milk
1 tbsp
milk powder
1/4 cup
warm water
(might use less)
1/2
egg
(reserve the other half for egg wash)
3 tbsp
sugar
2 tbsp
oil
2 tbsp
melted butter
1 tsp
instant yeast
1/2 tsp
salt
jam or chocolate/nutella for the filling
(you can even use cheese or cream cheese with sugar)
1 tbsp. sugar mixed in 4 tbsp warm milk
(used for brushing tops of the butchy after baking)
Instructions 

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft to almost sticky. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40 mins to an hour for it to double in size.

Punch it down, and roll it out into a square of about 12" by 12".

Using a pizza cutter or sharp knife, divide the square into smaller squares of about 3" by 3"...you will have 16 squares in total.

Add a tsp. of jam or some chocolate in each square's centre.

Bring the edges together and fold each square in half, pinching it so it is sealed tightly. You do not want the filling to leak out.

Invert each bun so the sealed part is on the bottom, then line them all up in a well greased tray/dish. If you don't want them to stick to each other as they bake, brush each bun with oil on the sides. I like them to stick to each other so I omit the oil on the sides.

Cover the pan with a light towel and set aside for a second rise, about half an hour. Then brush the tops with the reserved half egg to add colour to the buns.

Preheat your oven to 180 C and bake for about 20-25 minutes, or until the Buchty are nice and golden on top.

Whilst they are baking, mix 1 tbsp. sugar in 4 tbsp. warm milk until sugar is dissolved. When they come out of the oven, whilst they are still hot, brush this milk all over the tops of the buns. This adds softness and sweetness to the rolls.

Let them cool well before serving as the jam and chocolate will be very hot and all melted inside if you cut into them straight from the oven.

Enjoy!! :)


Comments

Beautiful.. love them.. thanks a million for this xx

it looks awesome... i just want to ask that can we store these??? if yes then how long ???

Fauzia's Kitchen Fun's picture

Thank you, yes you can freeze them for up to a week. Use this note as a guide: How to Freeze Breads

Fauzia's Kitchen Fun's picture

W/Salaam, thank you! I make mine really tiny bite-sized pieces. maybe you make yours larger?

assalamu alaikum sis mashaAllah these are delicious, i have made them twice now :). can i ask though how is it u get 16 buns out your recipe? i have just doubled the recipe and got 16??? also my buns are nothing compared to size of yours am i doing something wrong?/
jazakAllah kheiran

Salam Fauzia.I have tried most of your recipies they all are owesum.May GOD fulfill all ur life with happiness and u always teach us such perfect recipies.

Fauzia's Kitchen Fun's picture

W/Salaam, don't melt it, it will melt as the buns are baking. Just put a cube of chocolate in the middle of the buns, seal properly and proceed with the recipe.

Slam.Can u I use self raising flour in this recipie?Can u plzz tell the difference between self raising four and all purpose flour?

Fauzia's Kitchen Fun's picture

W/Salaam, no...best to use AP flour. AP is just plain flour, and SR Flour is AP flour which has baking powder added to it. Here is a note on how to make it at home: SR Flour

Hi fauzia, this recipe seems yummy, thanks for sharing, just wanted to ask if these rolls remain soft/fresh for a day or two after baking them as I might not use all of it on the same day i bake them?

Fauzia's Kitchen Fun's picture

Hi, yes they should be ok, wrap them well and refrigerate.