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!!
- 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)
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.