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This wonderful jam-filled bread is a traditional Czech/ Slovak recipe.  It was served to us at dinner as the meal and it is MUCH easier to make than I expected!!!
(these measurements are a little weird because they were converted from metric)
  • 5 1/2 cups all-purpose flour
  • 1 1/3 sticks of unsalted butter (room temperature!)
  • 5 T sugar (divided)
  • 1 1/2 cups of milk
  • 2 (7g.) packets of dried yeast
  • 1 pinch of salt
  • 3 egg yolks and one full egg(at room temperature!)
  • 2 T. lemon juice
  • 1/2 t. vanilla
  • 1 jar of fruit preserves (any flavor- we had prune, strawberry and apricot in Slovakia- I used red raspberry in this batch)
  • 1 c. powdered sugar
  • Set 3 eggs and butter out to come to room temperature.
  • In a small bowl, warm milk to lukewarm in microwave.  Add 1 T. of sugar and both packets of yeast to the milk and allow the yeast to rise for 10 minutes.
  • While you are waiting: in a large bowl place flour, sugar and salt and blend well.
  • Beat 3 egg yolks together in a small bowl and add vanilla.
  • Dice butter.
  • After 10 minutes beat the egg/ vanilla mixture into the yeast/ milk mixture and pour into flour.  Mix until combined.
  • Add room temperature, diced butter and blend.
  • Add lemon juice and knead dough until smooth (took me about 4-5 minutes)
  • Place dough in a ceramic or glass bowl, cover with a clean towel and place in a warm place (oven or microwave) for 1 hour.  It should double in size.
  • After one hour, punch dough and remove air.  Divide into 24 equal parts.
  • Roll each part out flat, place a scoop of preserves in the middle and then fold dough around preserves and seal by pressing dough together.  Place in a lined (foil or parchment paper) pan (I used two 9 inch square cake pans) with the sealed side down.
  • Cover pan with a clean towel and allow to rise for 10 minutes.
  • Preheat oven to 300 degrees F.
  • Remove towel from pan and brush rolls with a beaten egg
  • Bake for 30 to 40 minutes until golden.
  • Cool on a wire rack
  • Dust with powdered sugar and serve— enjoy (Dobrou Chut!!!!!)
My thoughts:  This was my 1st time trying a recipe with yeast in it and I was POSITIVE it wouldn’t rise- but it worked perfectly!  I searched the internet for a recipe for this and read many before I settled on this one– I did change several things as I went, but the basic recipe I used was from  I was thrilled with how they turned out- they tasted exactly as I remembered them from our trip.  I hope you get a chance to try these- I’m excited to try this dough with some other things– cinnamon rolls maybe?  YUM!
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