Romanian-style Buchty

Ingredients

In Romanian cuisine, Buchty has been adapted to incorporate traditional flavors and ingredients. The fillings often include local favorites such as plum jam, sweet cheese, or even a combination of walnuts and honey. Additionally, the Romanian-style Buchty may be shaped differently, with some variations resembling crescents or braided rolls. These adaptations give the Romanian version a unique twist while still maintaining the essence of the original Czech dish. We alse have the original recipe for Buchty, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1/2 tsp salt 1/2 tsp salt
• Filling options: plum jam, sweet cheese, or walnut-honey mixture Filling options: plum jam, sweet cheese, or walnut-honey mixture
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 45g, 15g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, melted butter, eggs, and salt. Pour in the yeast mixture and mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough and divide it into equal portions. Roll out each portion into a rectangle.
6. 6.
   Spread your desired filling on each rectangle, leaving a small border around the edges.
7. 7.
   Roll up the dough tightly, starting from the longer side, and seal the edges.
8. 8.
   Place the rolls on a baking sheet lined with parchment paper, cover them with a kitchen towel, and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the Buchty for 20-25 minutes or until they turn golden brown.
11. 11.
    Remove from the oven and let them cool slightly. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Filling — Experiment with different fillings such as apricot jam, poppy seed paste, or Nutella for a variety of flavors.
• Powdered sugar — Sift the powdered sugar before dusting to ensure a smooth and even coating on the Buchty.
• Butter — Use unsalted butter for the dough to control the saltiness of the recipe.
• Milk — Warm the milk to around 37°C (98°F) to activate the yeast effectively.

Tips & Tricks

• For a richer flavor, add a teaspoon of vanilla extract or lemon zest to the dough.
• To prevent the filling from leaking out during baking, make sure to seal the edges of the rolls tightly.
• If you prefer a softer crust, brush the Buchty with melted butter immediately after removing them from the oven.
• Serve the Buchty warm for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Romanian-style Buchty as a delightful breakfast treat or a sweet dessert. They are best enjoyed warm with a cup of coffee or tea.

Presentation advice

Arrange the Buchty on a serving platter, dust them generously with powdered sugar, and garnish with fresh mint leaves for an attractive presentation.