Buchty
Contains egg (no meat or fish)
Soft, pull-apart yeasted buns baked snugly together in a tin, each filled with plum jam or sweet curd cheese and dusted with icing sugar. A classic Czech home bake.
Buchty is a Czech pastry from Czechia, ready in about 2 hours 30 minutes and made with all-purpose flour and jam. It serves 16 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 30 min
- Cook
- 30 min
- Rest
- 1 h 30 min
- Total
- 2 h 30 min
- Serves
- 16
- Level
- Intermediate
- Calories
- 245
Ingredients
For the dough
For the filling
To finish
Method
Step 1
Mix the yeast with a spoonful of the sugar (opens in a new tab) and a little of the warm milk (opens in a new tab) and leave for 10 minutes to foam. Combine with the flour, remaining sugar and milk, yolks, melted butter (opens in a new tab), lemon zest (opens in a new tab) and salt, and knead until smooth and elastic.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Cover and leave to rise until doubled.
Step 3
Divide into 16 pieces. Flatten each, spoon jam (opens in a new tab) into the centre and pinch closed. Dip the seam in melted butter (opens in a new tab) and arrange seam side down, touching, in a buttered baking dish (opens in a new tab).
Step 4
Leave to rise for 30 minutes, brush with the remaining butter (opens in a new tab) and bake until golden.
- 30 min
- 180°C
- Oven (opens in a new tab)
About this dish
- Origin
- Czechia · Commonly attributedAlso traditional in Slovakia and Austria (Buchteln).Also popular in Slovakia, AustriaMore food from Czechia
- Dish
- Snack · Breakfast · Dessert · Pastries · Breads & flatbreads
- Cooking method
- Oven-baked
- Taste
- sweet, fruity, buttery
- Diet
- Vegetarian (lacto-ovo) · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free - Good for
- Child-friendly · Make-ahead
- Cook more with
- All-purpose flour · Jam · Dried yeast · Sugar · Milk · Egg yolk
- Techniques
- Baking · Kneading · Fermentation
Allergens
- Contains: Milkfrom milk, butter
- Contains: Eggsfrom egg yolk
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
245 kcal per serving
Calculated1 serving ≈ 78 g · recipe makes 16
Where the energy comes from
- Protein 7%
- Carbohydrate 67%
- Fat 26%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 245 kcal | 313 kcal |
| Protein | 4.4 g | 5.6 g |
| Carbohydrate | 41 g | 52.4 g |
| Net carbohydrate | 39.8 g | 50.9 g |
| Sugars | 13.8 g | 17.6 g |
| Added sugars | — | — |
| Fibre | 1.2 g | 1.5 g |
| Fat | 7 g | 9 g |
| Saturated fat | 4.1 g | 5.2 g |
| Trans fat | — | — |
| Cholesterol | 39 mg | 50 mg |
| Sodium | 131 mg | 167 mg |
| Salt equivalent | 0.3 g | 0.4 g |
Vitamins & minerals per serving
- Potassium
- 76 mg
- Calcium
- 31 mg
- Iron
- 1.6 mg
- Magnesium
- 10 mg
- Vitamin A (RAE)
- 63 µg
- Vitamin C
- 2 mg
- Vitamin D
- 0.3 µg
- Vitamin B12
- 0.1 µg
- Folate (DFE)
- 107 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Thick fillings stay put; runny jam leaks out during baking.
Serve with
- Serve warm with vanilla custard for 'buchtičky se šodó'-style dessert.
Storage
- Keep 2 days covered; freeze for longer.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Structure
For the dough
- All-purpose flour500 g
- Dried yeast7 g
- Sugar70 g
- Milk, lukewarm250 ml · 258 g
- Egg yolk2 piece · 34 g
- Butter, melted80 g
- Lemon zest, finely grated zest of 1 lemon1 piece · 6 g
- Salt0.5 tsp · 3 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 30 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
First rise (bulk) · about 1 h
About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.
Final proof · about 30 min
Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.
Bake · about 30 min at 180 °C
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
- Start to finish: about 2 h 30 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| All-purpose flour | Flour | 500 g | 100% |
| Milk | Other liquid | 258 g | 51.5% |
| Butter | Fat | 80 g | 16% |
| Sugar | Sugar | 70 g | 14% |
| Egg yolk | Egg | 34 g | 6.8% |
| Dried yeast | Yeast | 7 g | 1.4% |
| Lemon zest | Other | 6 g | 1.2% |
| Salt | Salt | 3 g | 0.6% |
- Total flour
- 500 g
- Hydration
- —
- With milk, eggs…
- 48.2%
- Wholegrain
- 0%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Salt 0.6% — on the low side (1.8–2.2% is typical for bread).
- Sugar 14% — an enriched, sweet dough; rises more slowly and browns quickly.
- Fat 16% — a rich, tender dough.
If something goes wrong
Dense, heavy loaf
Likely causes
- Under-kneaded (weak gluten)
- Under-proofed
- Old or dead yeast/starter
- Too much wholegrain flour without extra water
What to do
- Knead to the windowpane stage
- Proof by the poke test, not the clock
- Test yeast in warm water with sugar; feed the starter and use it at its peak
- Add 5–10% more water for wholegrain flours and give them a rest
Gummy or wet crumb
Likely causes
- Under-baked
- Sliced while hot
- Hydration too high for the flour
What to do
- Bake to 93–96 °C inside (cakes: clean skewer)
- Cool completely on a rack before slicing
- Reduce water by 3–5% or use a stronger flour
Spreads flat / no oven spring
Likely causes
- Over-proofed
- Weak shaping (no surface tension)
- Oven not hot enough
- Too much water for the flour
What to do
- Shorten the proof; bake when the poke springs back slowly
- Shape tightly so the skin is taut
- Preheat fully (30+ minutes; with a stone or Dutch oven, 45)
- Lower hydration or use bread flour
Collapsed or sunken middle
Likely causes
- Oven door opened too early
- Too much leavening or sugar
- Under-baked centre
- Over-proofed yeast dough
What to do
- Don't open the oven for the first two-thirds of baking
- Measure leaveners exactly with spoons, levelled
- Test the centre before removing
- Proof less
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Big holes or tunnels
Likely causes
- Overmixed batter (cakes, muffins)
- Air trapped while shaping bread
- Uneven proof
What to do
- Mix quick breads only until no dry flour shows
- Degas gently and shape tightly
- Proof covered in an even, warm place
Dough didn't rise
Likely causes
- Dead yeast (expired or killed by hot liquid)
- Kitchen too cold
- Salt in direct contact with fresh yeast
- Starter not active
What to do
- Liquid should be lukewarm (no hotter than 40 °C)
- Proof somewhere warm (an oven with just the light on)
- Mix the salt into the flour, not onto the yeast
- Feed the starter until it doubles in 4–8 hours
Over-proofed (sour smell, collapses when scored)
Likely causes
- Too warm
- Too much yeast
- Left too long
What to do
- Knock back, reshape and proof again briefly (yeast doughs)
- Use less yeast or a cooler proof
- Set a timer and check early with the poke test
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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