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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Buchta (Czech Coffee Cake) Recipe

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This recipe for Buchta (Czech Coffee Cake) is from Recipes from the Region, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Oz Dry Active Yeast
2 Tbsp Sugar
2 1/2 Cups Warm Milk
1/2 Cup Sweet Butter
1/2 Cup Sugar
2 Eggs
1 Tsp Vanilla
1Tsp Salt
1 1/2 Cups Raisins
1 1/2 Cups Sliced Almonds
7 Cups Flour
Directions:
Directions:
Put almonds and one tsp of butter in a 375° oven and bake until golden brown. Set aside. Cover raisins in water and bring to a boil then drain. Combine yeast and sugar. Add warm milk and 2 1\2 Cup of flour. Mix well and let stand for about an hour. In a large bowl mix butter, 1/2 cup of sugar, eggs, salt, and vanilla. Add to yeast mixture. Add nuts, raisins, and rest of flour (one cup at a time). Turn on lightly floured table and knead until silky. Place in large greased bowl, oil top of dough and let rise until doubled in size. Divide dough into three equal parts. Butter three 9 inch layer cake pans. Roll out dough into roughly 9x15 inch portions. For a cinnamon and sugar cake, sprinkle with generous amounts of sugar and cinnamon and roll up. Butter top of roll and set aside until doubled.

For a nut filled cake mix:
2 Cups ground nuts-any kind
1/2 Cup Sugar
Milk

Combine nuts and sugar and enough milk to form a paste. Spread on dough, roll up place in pan, butter top, set aside until doubled.

For cheese filled cake mix:
1 1/2 Lbs Strained Cottage Cheese
1/2 Lb Cream Cheese
2 Eggs
1 Tsp Vanilla

Combine all ingredients. Spread on dough and roll up. Place in pan, butter top, set aside until doubled. Bake each at 350° for 1 hour.

To frost cakes, combine:
1 Cup Powdered Sugar
4 Tbsp Milk
1 Tsp Vanilla

Frost while still hot.

 

 

 

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