Tvarohové buchty (Sweet buns with curd filling)

Tvaroh (adj. -ové)  means curd, buchta (pl. buchty) means bun. Every Czech kid and probably even adult loves them. If you’re not a fan of curd, there’s another traditional kind of filling: plum jam with rum. Yes, Czech kids eat buchty with a small amount of alcohol. 🙂

You can buy buchty in every Czech bakery, sometimes they’re even in some coffee shops (like Ema Espresso Bar near to Masaryk train station). Usually it’s a sweet breakfast or a snack for schoolkids. You can come across some suited men in hurry with one of these in their hand (they’re almost as popular as koblihy – doughnuts). It’s impossible to imagine holidays at grandparents’ house or at some cottage without buchty.

Curd filling with raisins

The dought must be thin and there must be enough filling to make sure they’re not dry and choky.

Buchty wrapping

Have you ever tried buchty? Did you like them? Let us know in a comment or on Facebook!

Tvarohové buchty (Sweet buns with curd filling)

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Recipe type: Breakfast, Snack, Dessert

Cuisine: Czech

Serves: about 16 buns

Ingredients

• 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

Instructions

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.

Notes

Raisins can be also steeped in a rum to make them soft and juicy. It takes at least 1-2 hours.

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