Dec 13, 2013


Czech classic buns can be very tasty sometimes. It is fine to try violet cheesecake and other original desserts. However, nostalgy is a powerful tool and grandma´s baking always finds a child inside of me.

It is cold outside. Summer is gone and maybe even fall will be here any minute. 

I take out first sweaters and coats.

Czech cuisine is great for winter months. In the summer, I do not really eat Czech dumplings, but now it's perfect. A pie. A hot puddings. A strudels. But now those buns ...

This is such a classic Czech pastry. If you eat them warm .. fabulous!

350 g of semi-fine flour
150 g of fine flour
30 g  of yeast
3 egg yolks
2 tablespoons of sugar
pinch of salt
250 ml of milk
50-70 grams of butter (as needed)

Curd filling: 
250 g of curd
50 g of sugar
1 egg
1 vanilla sugar
piece of butter - about 30 g

Plum filling: 
150 g of plum jam - you can more or less
2 teaspoons of rum

150 g of butter
130 g of sugar
150 g of fine flour

Dough - prepare yeast, milk, four tablespoons of flour and sugar spoon. After 15 minutes, add the rest of ingredients and produce soft but non-sticky dough. Let it rest for about half an hour.

Curd filling - in a bowl, mix all the ingredients, as well as the ingredients for plum filling in a second bowl.

Preparation - make nice buns, filled with the filling and springle them with the crumble on the top. Finally, pour the with the egg yolk.

Bake buns at 200 degrees, until they have a gold color. I did not stop it, buns had different sizes.

No comments :

Post a Comment

Bella Lulu Ink Blog