Buhtli

The origin of this delicious dessert is in the Czech-Bohemian cuisine where it is known as Buchtičky. This humble yeast bun has since the late 17^th century made more triumphant conquests than any fierce army ever. If you take a look at the map of Europe and make a swiping gesture over the great Danubian basin you’ll cover the bulk of nations which have over the centuries dutifully yielded to the seductive scent of freshly baked Buchtičky, Buchteln, Buchty, Buhtli and Buhti. Entire Central Europe claims to be harbouring some secret ingredient for this dessert, but the only notable variation seems to be the size of the bun and, of course, the filling. Jam, cheese, fruit preserve, poppy seeds, walnut paste, vanilla or chocolate sauce, and more. My grandmother made them filled with plum jam and for me – that’s how it’s done! Nothing can erase the childhood memory of sinking the first big bite into the soft, still warm Buhtl, and the spurt of hot jam shooting out the side landing on my clean freshly pressed blouse.  Priceless. 

Ingredients:

Serves 6-8

400 g plain flour

200 ml warm milk

50 g caster sugar

7 g (1 tbsp) active dried yeast

100 g soft butter

1 egg

3 egg yolks

1 pinch of salt

1 lemon (grated rind only)

Plum jam (though, Apricot jam works nicely too)

Extra flour (for the work surface)

Butter (melted for brushing)

Icing sugar (for dusting before serving)

Method:

1. Prepare yeast by mixing the lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth. Leave to rise in a warm place. Then add the rest of the flour, sugar, egg and yolks, lemon rind and a pinch of salt. Knead into slightly tough dough, and then work in the butter. Knead well for good 10 minutes. Cover with a cloth and leave for 30 - 40 minutes in a warm place to rise until the dough has at least doubled in size.
2. On a floured surface, roll the dough flat to about 1 cm thick. With a cutter, cut out square pieces about 6 cm in diameter. Place the small spoonful of the jam in the centre, fold and close the edges tightly at the top. Dip each piece one by one in the melted butter and place them closely side-by-side in a non-stick baking dish (with high sides) with the folded edge facing down. Cover with a cloth and stand to rise again for about 20-30 minutes.
3. Bake in a preheated oven at 180 °C for about 30 minutes until golden yellow.  Dust them with icing sugar while they are still warm. Then leave them to cool slightly before separating and serving.