Tvarohové buchty (Sweet buns with curd filling)
Prep time
Cook time
Total time
Recipe type: Breakfast, Snack, Dessert
Cuisine: Czech
Serves: about 16 buns
  • 125 ml milk
  • 35 g + 5 tbsp butter
  • 300-500 g plain flour
  • ½ tsp salt
  • 1 tsp instant yeast
  • 60 g sugar
  • 1 egg
  • 350 g soft curd
  • a handful of raisins (or dried cranberries)
  • 1 tbsp rum
  • icing sugar for perfect experience
  1. Heat 35 g of butter with milk until the butter is melted.
  2. Mix 300 g flour with salt, make a well in the centre. Add the yeast, 20 g sugar and few spoons of warm milk. Mix a little bit and leave for 10 mins until the mixture comes foamy. Add egg and more warm milk mixture. Stir to mix all the ingredients together. Then knead on a working surface dusted with the flour for about 5 mins until tight and smooth. Add more flour if needed. Let rise for about an hour.
  3. Mix the curd with 40 g sugar and raisins.
  4. Melt 5 tbsp butter and add the rum.
  5. Spread the large baking pan with the butter.
  6. Roll out the dough on a slightly floured surface until 0.5mm thick. Cut squares large approximately 7.5 x 7.5 cm. Spoon the curd filling on the centre of every square. Wrap them into balls and make sure the filling is not running out.
  7. Place the buns into a pan, seam-side down. Butter the sides and top of every buns to make them separable after baking.
  8. Let the buns rise for 20 mins.
  9. Preheat the oven to 190 °C.
  10. Bake for about 20 mins until golden.
  11. Immediately smear with more melted butter. Let it cool.
  12. Serve dusted with icing sugar.
Raisins can be also steeped in a rum to make them soft and juicy. It takes at least 1-2 hours.
Recipe by quark and jam at