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Buchty with plum jam, quark, and poppy seeds

1 BAKING DISH
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR BUCHTY AND FILLINGS

  • 500 g all-purpose flour
  • 700 ml milk (250 ml for dough, 450 ml for filling)
  • 140 g butter (80 g for dough, 60 g for filling)
  • 200 g granulated sugar (100 g for dough, 100 g for filling)
  • 20 g fresh yeast
  • 200 g lard
  • 2 eggs
  • 30 ml Tuzemák (15 ml for dough, 15 ml for filling)
  • 90 g powdered sugar (10 g for dough, 80 g for filling)
  • pinch of salt

POPPY SEED FILLING

  • 250 g ground poppy seeds

QUARK FILLING

  • 250 g soft quark 1
  • 2 egg yolks
  • 1 tablespoon raisins soaked in Tuzemák

PLUM JAM FILLING

  • 1 tub plum jam

with quark and poppy seeds

  • This dessert pairs perfectly with sweet or semi-sweet white wine. You can also opt for sparkling wine.

BUCHTY PROCEDURE

  • 1
    Divide the milk into two saucepans and heat both so that the milk is warm, not hot. In one saucepan, melt 50 g of butter, into the second, add 1 teaspoon of sugar, crumble the yeast, and let the starter rise.
  • 2
    Pour the flour into a bowl, add salt and the remaining sugar, and mix. Crack the eggs into the flour and pour in the warm milk with butter and the starter. Knead into a smooth dough, dust with flour, and let it rise in a warm place for approximately 1 hour, until the dough doubles in volume.
  • 3
    Preheat the oven to 160 °C.
  • 4
    From the risen dough, roll out a 1 cm thick sheet on a floured surface and cut out circles with an inverted cup. Place 1 teaspoon of filling in the center of each circle, fold the edges of the dough over the filling, and firmly press them together with your fingers. Roll into a ball in your palm. Place the buchty seam-side down on a floured surface.
  • 5
    Grease a baking dish with melted lard and gradually arrange the buchty side by side. Thoroughly brush each buchta with lard on all sides. Finally, brush the top of the buchty with the remaining lard. Place the baking dish in the preheated oven and bake for 50–60 minutes until golden brown.
  • 6
    In a saucepan, melt the remaining butter with Tuzemák, and as soon as you remove the baking dish from the oven, brush the hot buchty with it. On a plate, sprinkle the buchty with powdered sugar.

POPPY SEED FILLING PROCEDURE

  • 1
    In a saucepan, mix all ingredients, bring to a boil, reduce heat to minimum, and cook, stirring frequently, until the filling thickens. Let the finished filling cool.

QUARK FILLING PROCEDURE

  • 1
    Mix the quark until smooth with egg yolks, sugar, and drained raisins.

PLUM JAM FILLING PROCEDURE

  • 1
    Mix the plum jam until smooth with Tuzemák.
     
Tip
Yeast dough requires a bit of practice, but anyone can master it. It needs to be thoroughly worked – you must 'lighten' it with a wooden spoon to incorporate air. After a while, the dough will start to peel away from the sides of the bowl on its own. It's ready when it's beautifully smooth and non-sticky. You'll know the baked buchty are done when they separate beautifully from each other. They will fall out on their own when you tip the baking dish onto a board. The best quark for buchty is packaged in foil; quark in tubs is often quite runny. Buchty tear during baking due to runny, lower-quality quark. Seal the buchty thoroughly; the filling must not show through anywhere, otherwise it will leak out during baking. And thoroughly brush each one with melted lard on all sides – only then will they not stick together after baking and will be moist. Three things are important for successful buchty: properly worked dough, well-sealed buchty, and thorough greasing with fat. Instead of lard, you can also use butter.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef

INGREDIENTS FOR BUCHTY AND FILLINGS

POPPY SEED FILLING

QUARK FILLING

PLUM JAM FILLING

with quark and poppy seeds