Buchty with plum jam, quark, and poppy seeds
105 min
Under an hour
Roman Vaněk
Preparation method
BUCHTY PROCEDURE
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.
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.
Preheat the oven to 160 °C.
Chef's 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.
Ingredients
Nutritional values
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