I love to bake, but when I go home to the Czech Republic, my grandmother usually already has stuff that has already been baked and therefore does not need me to make any more because then there is too much. This time was a little different and so my mom and I offered to make something called buchty.
1/3 liter milk
2 egg yolks and a whole egg
7dkg butter (melted)
4dkg yeast (1 yeast cube)
1/2 kg flour (1/4 kg medium coarse flour, 1/4 kg regular flour)
a pinch of salt
a pan with high sides, see the pan I used
for the filling:
you can either use preserves
250g curds (also sometimes referred to are quark or farmer's cheese)
1 packet of vanilla sugar
1 a packet of pudding (the kind that has to be cooked) (to thicken)
1-2tbsp sugar (to taste)
To start off, mix the milk with the eggs with a wooden spoon. Add the butter and mix well. Then add the yeast and the sugar. Then slowly add the flour. It will be sticky at first but keep mixing it until the dough stop sticking to the spoon. That could take anywhere from a half hour to an hour. Add the salt. NOTE: when mixing make sure to take the dough and pull it towards you and almost fold in air (the dough should sound like it is breathing heavily, no innuendo there). This is where working with my mom was really helpful because mixing the dough hurts your arms and so switching with someone after a while is useful. After the dough has been mixed and aired, place the bowl with the dough in a warm place and place a tea towel over it and let it rise at least 2 hours. After 2 hours, the dough should be about twice its size, now you can start working it from here but, my mom and I decided to push the dough around with the spoon until it falls a little and then let it rise again for another hour, and after that we did that once more.
Then take each piece and flatten it, pretty thinly (not too thin that it falls apart, but reasonably thin). Take a spoonful of the filling and place it in the middle, make sure none of it gets on the edges because then you will never be able to close the dough and it will leak and be a complete mess, trust me, it happened to us as well. Close the dough around the filling and make sure it is closed perfectly with no possible holes for leaks. Then place the buchtu in the pan in a corner with the part where you closed placed downwards, try not to press it in but make sure it is in there nice and snug. Take the feather brush and dip it in the butter and paint the butter onto the top and sides of the buchta. Then make the next one. Place that one, directly next to the first with nearly no space in between. Also paint the top and sides with butter, to prevent them from sticking to each other. Do that for each individual buchtu. The pan should fill up and there will be slight holes in the corners in between the buchty, but there should be little to no space between (see following pictures).
See how they are on top of each other in the pan? That's about how close they should be. This is because, buchty should bake upwards and have height, otherwise, if they are not on top of each other like this, they will bake and kind of flatten. What is really cool is when you take them out of the oven, the buchty make a really awesome layer over the top, because they bake upwards and slightly spread out when they get larger, so all those holes in the corners fill in. So we will now compare the previous picture to the picture after the baking. By the way, preheat your oven to 350F, and then lower the temperature to 325F and bake for about 30 minutes, or until they are golden brown on the top, (I'm not sure if the time really is 30 minutes right now, so go by the golden brown thing, check after 10 minutes, and then decide from there).