Buttery and fluffy rolls filled with creamy, cheesecake-like filling. The rolls from this recipe are called Buchty and are popular sweet rolls in Chech Republic, Slovakia and Poland. Rolls are also known under the name Buchteln (Austria) - it’s believed the recipe travelled to Vienna’s bakeries together with Czech bakers. Buchty are large, soft rolls, sprinkled generously with confectioners' sugar and are always baked together in one baking tin rather than separately to magnify soft and fluffy texture. Traditional fillings include cream cheese or povidl (thick confiture).
Searching for the best recipe for Buchty we went through several local guild papers, cookbooks and granny’s notebook. Granny was baking fantastic Buchty. The only issue with her recipe was the use of fresh cream straight from the farm (with high fat content). She was not using any butter so it was quite difficult to replace this approach with commercially available double creams. Hence, our adapted version takes all the hints we could find across different sources: rolls are butter rich, egg yolk rich (we stopped at 4 eggs but you can easily go up to 1 egg + 5 egg yolks) and in our version the dough is infused with lemon flavour (we use lemon zest and recommend using Limoncello if you can get it, if not - you can replace it with lemon juice).
In terms of baking - kneading here takes only 10 minutes. We are giving you all instructions and hints (see section below the recipe) for success here. The dough will be fairly sticky (will pull away from your hand but will still remain fairly buttery and eggy) - and that’s OK. Don’t be tempted to add more flour than suggested as this will result in harder rolls. To get the desired texture you need some patience. These rolls require longer rest time - the dough and shaped rolls need to triple in size. In terms of shaping - after 1st rest you will create log shape, cut it into 12 rolls, flatten each by hand, fill with cream cheese and form rolls by sealing them the same way as dumplings, before placing into baking tray sealed side down.
For the filling, the baking hint is to beat the egg white separately.This will ensure the cream cheese stays soft and fills in the roll without leaving hollow space in the middle. Second rest is important for the final texture - you want the rolls to cozy up and bulge to almost final, baked size.
Rolls need to be brushed with melted butter before and shortly after baking. When still warm, sprinkle Buchty generously with confectioners’ sugar.
All in all - rolls with fantastic, soft texture, and super creamy and delicate cheesecake-like filling. All is complemented by gentle hints of citrusy lemon flavour.
We love baking with yeast. Check out our other recipes for quick and flavourful rolls:
Buchty (Buchteln) Rolls Recipe
Yield: 12 large rolls
Time: 30min prep + 2 hrs rest + 15 min prep + 45min rest + 27-30min baking
For yeast proofing:
- 4/5 cup* (200ml) full-fat milk
- 1/2 cup (100g) white granulated sugar
- 1 pack (7g) active dry yeast or 25g bulk active dry yeast
- 1 teaspoon all-purpose flour
For the dough:
- 150g unsalted butter, melted
- 1 egg
- 3 egg yolks
- zest from 1 lemon
- 2 Tablespoons (30ml) clear lemon juice (or 2 Tbsps of Limoncello liqueur)
- 3 and 1/3 cups (500g) all-purpose flour + 2 Tbsps (20g, kneading) + 1 Tbsp (10g, dusting)
- 1/4 teaspoon salt
Cream cheese filling:
- 300g cream cheese
- 3 Tablespoons confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 large egg, separated
- 30g unsalted butter, melted
- 1/3 cup (40g) confectioners' sugar to decorate
*cup= 250ml cup
1. Proof the yeast: In a small pot mix milk and sugar. Warm up the mixture to 38C making sure sugar is fully dissolved. Add yeast to the mixture and give it a stir. Sprinkle 1 teaspoon of flour (no need to stir), cover with cling film or dry kitchen towel and move to the warm place. After 15 minutes you should see the mixture foaming/bubbling up. If you don’t, repeat the step.
2. Prepare lemon butter mixture: In a medium pot melt butter, take off the heat and once lukewarm add lemon zest, lemon juice or Limoncello, 1 egg and 3 egg yolks and mix until combined.
3. Prepare the dough: In your main bowl mix flour, salt, add proofed yeast (from Step 1) add lemon butter mixture (from Step 2). Start kneading. If you knead by hand - kneading here is simply patting the dough remembering to rotate the bowl every so often (to aerate the dough from every angle). If you work with stand mixer - attach dough hook and knead on low-medium speed. After 10-12 minutes of kneading the dough should easily pull away from your hand. You have 2 Tablespoons of flour which you can use 10 minutes into kneading if the dough is still too loose (one Tablespoon at a time). The dough should be fairly sticky (eggy and buttery) so don’t add any more flour than recommended in the recipe. Once ready, transfer the dough into lightly oiled bowl, cover tightly and move to warm place for the 1st rest. The dough should triple in size - it will take 1hr 30 minutes to 2 hours.
4. Prepare cream cheese filling: Just before shaping rolls start preparing the filling. On medium speed mix cream cheese with confectioners’ sugar, vanilla extract (or vanilla bean paste), lemon juice and egg yolk. In a separate bowl beat egg white until fluffy. Gently fold in with the rest of cream cheese. Grease generously baking tin with butter (use 20-30g butter).
5. Shape: Once ready, transfer the dough onto lightly floured work surface, form a log shape and cut into 12 rolls. Flatten each roll by hand (or use rolling pin), apply 1 large Tablespoon of cream cheese filling in the middle and close (same way as you would close the dumpling). Transfer all the rolls into the baking tin, sealed side down, leaving some 3cm space in-between rolls. Once ready, cover tightly with cling film or dry kitchen towel, move to warm place. The rolls should almost triple in size - this will take 40 minutes to 1 hour. Some 20 minutes before baking, preheat oven to 180C.
6. Bake: Once ready, gently brush the tops with melted butter (use half of the amount reserved for topping) and bake at 180C for 27-30 minutes. Check with skewer if fully baked through. Once baked, brush rolls (when still hot) with the remaining part of butter reserved for the topping. Let rolls rest for 10 minutes then sprinkle generously with confectioners’ sugar.
1. Before baking you may find it helpful to read this post on Baking with Yeast.
2. We are using slightly different method for yeast proofing - melting all the sugar at yeast proofing stage rather than mixing with flour. On top of that, we are mixing melted butter with eggs and lemon to create lukewarm mixture. Both steps ensure stable, and warm temperature of all ingredients already at initial mixing stage. Melted sugar also incorporates into the dough easier.
3. To get the most fluffy texture we are giving indicative proof time - it's important to watch dough size (the dough needs to triple in size at both- bulk stage and once rolls are shaped).
4. Beat the egg white before gently folding it into the cream cheese filling. This will ensure the filling won’t detach inside the roll leaving hollow space and overall the filling will be more delicate.
Jazz it up:
1. Cream cheese:
- add fruity flavours by using freeze-dried fruit (1/3 cup),
- spices - chai spices, cinnamon (1 teaspoon),
- zest from 1 citrusy fruit like grapefruit, orange, blood orange, lemon,
- cream cheese + 1 teaspoon thick confiture.
2. Traditional povidl or povidla (thick confiture, resembling almost thick fruity paste) are slow cooked with the ratio 1:1 (100g sugar for every 100g fruit) for 3 days (each day confiture is cooked for 1-2 hours, then is covered, and slow cooked again on the second and third day). Then it’s used or preserved in jars. You may opt to prepare your own povidl or use our quick recipe for rhubarb confiture from this recipe (any-fruit works fine). Use then 1 Tablespoon to fill the rolls).
3. Texture - if you want to go for even softer texture - replace milk with double cream and lower butter content to 80g.