Czech
Recipes: Buchty (breakfast pastry)
Ingredients -- Vegetarian
These familiar breakfast
treats come in many variations. The recipe works pretty
well if you substitute whole wheat flour for some (not all) of
the white flour. However, I have not yet found a way to
get this recipe to work with alternative flours (such as
almond flour or coconut flour). Combined with the sugar
used, this is definitely not keto.
- 4 cups flour (preferably Wondra brand)
- 1/3 cup sugar
- 1 packet yeast
- about 1+1/3 cup milk [maybe you won't
end up using all of it?]
- 1 tsp. sugar, combined with the milk
- 1 egg, beaten
- 1/4 cup melted butter (liquid but not
very hot)
- 1/4 cup oil or extra butter (something
palatable such as olive oil or sunflower oil)
- prepared filling (preferably Solo brand 11-oz
cans): poppyseed paste, apricot preserves plus raisins
and nuts, half-plums, etc. per your preference
- powdered sugar for garnish
Warm the milk to above room temp but not hot; this
is the traditional "elbow test" often used with baby
formula. You want the milk to be warm enough that it
feels comfortably warm when you drop a few drops on the back
of your hand or wrist; but not so hot that it
stings.
Add 1 generous tsp. Sugar, and a pinch of salt and a dash of
oil. Stir in your yeast thoroughly. Wait until
foamy (about 10-20 minutes). Mix in the egg and melted
butter.
Add this liquid mixture slowly to the dry ingredients in a
Cuisinart. Process for 1 minute. Or, if no
Cuisinart is available, knead vigorously by hand for about 12
minutes on a cutting board that has been floured. The
goal is for the dough ball to stick together cohesively, but
still be a little moist and sticky. Add just a little
flour, a little at a time, if the dough is too sticky and
liquid-y; if it seems to get too dry and not sticky, add
a little melted butter or oil. After kneading, turn the
dough ball over in a greased bowl (coating both sides).
Cover
with a dish cloth and let the dough
rise in a warm place until doubled (one-half to one
hour?)
Knead the dough briefly again, and cut into 12 to 15 pieces
(according to the size of your baking pan). Flatten each
piece, place 2-3 Tablespoons of filling into the center, seal
into a ball, and twist the seal side with wet hands to seal it
up. This takes some practice and your first few tries
might leak when they rise & bake.
Set each ball (buchty) in a greased pan with the seal side
down. Cover with a dish cloth and let rise another
half-hour. The twice-risen treats should fill up the
baking pan. A 9x9 pan might be a good fit for 12 to 15
buchty.
Pour the 1/4 cup oil over the pan. Bake at 350 degrees
for about 40 minutes until the tops are golden brown but not
dark.
Turn the pan upside down over a serving plate and separate the
buchty carefully. Sprinkle with powdered sugar when
cool..
