Comments on: Baked Buns (Pečené Buchty) http://www.slovakcooking.com/2010/recipes/baked-buns/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Marian http://www.slovakcooking.com/2010/recipes/baked-buns/#comment-12043 Marian Fri, 03 Feb 2012 04:11:38 +0000 http://www.slovakcooking.com/?p=2449#comment-12043 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? 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?

]]> By: andie http://www.slovakcooking.com/2010/recipes/baked-buns/#comment-11069 andie Mon, 26 Dec 2011 01:21:59 +0000 http://www.slovakcooking.com/?p=2449#comment-11069 Lubos, Na kolko stupnov si rozohrial ruru? 20 min a to je vsetko? Dik, Ada Lubos,

Na kolko stupnov si rozohrial ruru? 20 min a to je vsetko?

Dik,
Ada

]]> By: Martina Snow http://www.slovakcooking.com/2010/recipes/baked-buns/#comment-9430 Martina Snow Mon, 10 Oct 2011 13:37:19 +0000 http://www.slovakcooking.com/?p=2449#comment-9430 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 :) 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 :)

]]> By: Sally Misencik http://www.slovakcooking.com/2010/recipes/baked-buns/#comment-4384 Sally Misencik Sat, 15 Jan 2011 01:17:22 +0000 http://www.slovakcooking.com/?p=2449#comment-4384 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 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

]]> By: Judy Newton http://www.slovakcooking.com/2010/recipes/baked-buns/#comment-4373 Judy Newton Fri, 14 Jan 2011 17:06:14 +0000 http://www.slovakcooking.com/?p=2449#comment-4373 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 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

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