Directions: |
Directions:The Dough:
Start by prepping yeast by combing little bit of warm milk (Refrigerated milk can be warmed in the microwave for about 10 seconds) with one teaspoon of sugar and one packet of rapid rise yeast. While yeast rises, in a big pot, mix in all the ingredients to make the dough.
Combine flour, powdered sugar, one egg and 3 yolks. Also add little bit of grated lemon peel (lemon zest). The original recipe called for peel from half a lemon. I thought this would made the buns too lemony so I added not even a quarter. (Grandma Nedostup liked lemon flavor.) If you melt one stick of butter (microwave works fine) and add it along with the salt and some milk. (I prefer to start with less milk and add more as needed. Grandma would add it to "feel".)
Next add the yeast (it should be bubbled up) and knead the dough for some 15 minutes until you get a nice smooth texture. (I use the dough hook on my Kitchen Aid and cut that time in half.) Keep adding more milk as needed. The final dough should be only slightly sticky. You should be able to roll it into a ball without having it stick to the pot.
Cover, and let rise in a warm place for several hours. The dough should rise nicely and be double in size.
The filling:
Simply combine lemon juice, powdered sugar, and fine-curd cottage cheese. Mix well.
Making the buchty:
The recipe book said to cut out a square and form it into a bun shape. (I wasn’t quite clear how to go about this so I called Grandma for more instructions. She told me to "cut out squares or rectangles about the size of my palm and then pinch them together." Grandma would cut into squares with a pastry cutter. Next she would use her hands to stretch out the dough. It should be fairly elastic.) Add about one to two teaspoons worth of filling. This next part is tricky. You want to connect the four corners together in the middle pinching tightly in the center.
Heat up the oven only once you are done making the buns. This will let the dough rest for few minutes. I started by baking at 275 degrees for 20 minutes. I then increased the temperature to 325 degrees until the tops started turning light brown. I then lowered the temperature down to 275 degrees until they were nicely brown on top. All together, baking took about an hour. Sprinkle buchty with powdered sugar once they cool off a bit. |
Personal
Notes: |
Personal
Notes: Grandma Nedostup would usually make these for Easter and called them Punkushkies (Not sure if I am spelling that correctly.) Most Slovaks call these butchy. I am not sure how to translate the word buchty. Buns comes probably the closest.
Besides cottage cheese, you can also use poppy seed or fruit filling. I made four kinds of buchty: poppy seed, cottage cheese, apricot jam, and raspberry preserve. Plum jam is also very popular in Slovakia.
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