Baked Buns (Pečené Buchty)
Ingredients: leavened dough, thick jam or farmer’s cheese, raisins
Prep Time: 10 minutes to make the buns, 20 minutes to let the dough rest, 20 minutes for baking
Pečené buchty are tasty baked buns filled with a sweet surprise. It may be plum jam (slivkovký lekvár), farmer’s cheese (tvaroh), poppy seeds (mak) or even walnuts (orechy). Either way, they are delicious! They are somewhat analogous to the American cookies, in that they are something you can always count on when visiting grandparents.
I have tried baking buchty before. Although they ended up tasting great, the filling leaked out during baking. This happened for two reasons. First, I did not fill them correctly. I placed the filling in the middle and pinched the ends shut. In this recipe, I show you the proper way, as my grandma taught me. Secondly, the jam I used was too thin. It’s best to use thicker jams, such as those made out of plums.
You can make buchty out of dough mixed with a lemon zest, as was done in the previous recipe. However, this is not necessary. They’ll taste just fine if you use the same kysnuté cesto that is used in making of other sweet Slovak treats, such as a poppy seed roll, bobalky and buchty na pare. But, to get your buchty to come out soft, it’s important to brush on oil on the dough and fold over few times before rolling out.
Start by rolling out the dough. Add raisins (hrozienka) if you like. Cut the dough into rectangles slightly smaller than your palm. Place the filling (we used plum jam) towards one end. Fold over the side containing the filing.
Fold over once again to complete the bun. That’s it. This is much simpler than the pinching I tried previously. Place on a greased baking pan. Brush on more oil on top and let rest for 20 minutes.
Bake in a preheated oven for about 20 minutes. This is a much shorter time than what I had last time, which makes me think my grandma’s oven was burning quite hot. Basically, you want to bake them until the tops start turning brown. You can brush on little bit of oil or water on top after baking to soften the crust. Sprinkle with powdered sugar once they cool off. Enjoy with a cup of tea (čaj) or coffee (káva). But don’t eat too many, or you may turn into buchta yourself. See, buchta (the singular form of buchty) is a Slovak slang word for a larger-than-average girl.
My Mother is Slovak,and from the old country.She came to the United States when she was 15,that was in the 30’s.She lived to be 91.Through the years as a child I remember so many wonderful sweet breads and rolls she made.I have learned from her how to carry on tradidions of making them.My sons love the poppy and nut filing butter horns.They are lots of work,but so well worth it.I did travel to the Czech Republic and Slovakia and retraced her roots.I even met relatives and was in the house where she was born.I am from Michigan.The trip was in 2006 and a trip of a lifetime for me.
I just wanted to share that with you.I absoutely love your website and recipes are wonderful.I recently make a cookbook of Mothers Family Favorite Recipes for my family for Christmas. A big hit with them.
Lastly,I have all the ingredients for the buchty and will be making them today.I will be filling them with prune butter,Mom’s favorite ,mine as well.
Once again I love the Slovak Cooking website and look forward to seeing what you post next.
Sincerely
Judy Newton
Hi Judy,
I want to make some Slavik desserts for my Aunt Tessie who is now 91 and getting less and less visitors. Nothing brightens the spirits more than old flavors, scents and sounds. IF you have an electronic form of your recipes, I would be most thankful to receive them. I will be visiting her this weekend, and am going to attempt Balshay.
Thank you for the nice posts.
-Daniel
Is the dough a sweeter type yeast dough? These sound delicious but I think the dough must be rolled very thin, right? Because with poppyseed rolls, the dough MUST be thin or it’s too dough-y and not poppyseed-y. What do u think? Sally
Ahoj Lubos, v prvom rade Ti velmi pekne z celeho srdca dakujem ze vkladas tolko prace do tejto webstranky. Je mi velkym potesenim a slubujem, ze hned ako si najdem nejaku pracu, tak poslem aj ‘donation’, len teraz som cerstvo zo skoly nezamestnana, takze…. Upiekla som vcera buchty podla Tvojho receptu a boli velmi chutne. Neviem ci som ich ale nevyvalkala prilis na tenko, pretoze po upeceni bolo cesto dost tenke. Nevies aka hrubka je odporucana? Taktiez mi z niektorych buchiet vytiekla napln, ale to uz budem musiet praxou vylepsit. Dakujem este raz za uzasnu webstranku 🙂
Lubos,
Na kolko stupnov si rozohrial ruru? 20 min a to je vsetko?
Dik,
Ada
First of all, congratulations on this wonderful site! Second, I do have a question. Did you preheat the oven at the same starting temperature as the other time you baked them?
Thank you for your sharing and do you mind i recommend you the newest silicone brush?
http://www.aliexpress.com/store/product/Kitchen-Baking-Brush-Pastry-Tool/212878_1184657067.html
Yes, that’s ok, although I really prefer the old-fashioned goose feather brushes.
I just saw a recipe in sme.sk for skoricove hniezda…that looks just like what I know as cinnamon buns or rolls or some people call sticky buns. I have never seen these for sale in Slovakia. Maybe people just make it at home.
http://zena.sme.sk/c/6931894/skoricove-hniezda-s-kremovou-polevou.html?utm_source=zena&utm_medium=titulka-widget&utm_campaign=temsek
Hello, I have a friend whose parents were from slovakia – my friend make a soft dough roll that is smooth on top with potato or saurkraut and she dusts with sugar – serves them hot – they are delicious. She pronounces them something like Paplonik? Sounds like what you are describing above Have you ever heard this pronunciation? Thank you.
I would love to join this group.