Budla with a Czech Twist

Ingredients

In this Czech adaptation of Budla, we incorporate Czech ingredients and flavors such as smoked meat, sauerkraut, and caraway seeds. These additions give the dish a distinct Czech twist, enhancing its flavor profile and making it a unique culinary experience. We alse have the original recipe for Budla, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 200g smoked meat, thinly sliced 200g smoked meat, thinly sliced
• 1 cup (200g) sauerkraut, drained and squeezed 1 cup (200g) sauerkraut, drained and squeezed
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes elastic and smooth. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out the dough into a thin rectangle on a lightly floured surface.
5. 5.
   Arrange the smoked meat slices evenly over the dough, leaving a small border around the edges.
6. 6.
   Spread the sauerkraut over the smoked meat, and sprinkle with caraway seeds, salt, and pepper.
7. 7.
   Carefully roll up the dough, starting from one of the longer sides, until you have a tight log.
8. 8.
   Place the Budla on a baking sheet lined with parchment paper, seam side down.
9. 9.
   Brush the top of the Budla with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the Budla is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Smoked meat — Choose a high-quality smoked meat such as smoked ham or smoked sausage for the best flavor.
• Sauerkraut — Make sure to drain and squeeze the sauerkraut well to remove excess moisture and prevent the Budla from becoming soggy.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before using them will enhance their aroma and flavor.

Tips & Tricks

• Experiment with different types of smoked meat to find your favorite flavor combination.
• Add a touch of grated cheese on top of the sauerkraut for an extra indulgence.
• Serve the Budla with a dollop of sour cream or mustard for added creaminess and tanginess.
• If you prefer a vegetarian version, substitute the smoked meat with grilled vegetables or mushrooms.
• Leftover Budla can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Czech-inspired Budla warm as a main dish, accompanied by a fresh green salad or pickles on the side. Cut it into slices and enjoy the delicious combination of flavors and textures.

Presentation advice

To enhance the presentation, sprinkle some additional caraway seeds on top of the Budla before baking. The golden brown crust and visible layers of filling will make it an appealing centerpiece on your dining table.