Fluffy Brioche Buns Filled with Plum Jam – Gluten-Free Buchty Recipe 🇨🇿

Come with me to Czechia, to try buchty, legendary sweet buns with a heart of plum jam!
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00:00 Intro
00:39 Preparing the dough
01:27 Shaping the buchty
02:35 Baking
03:16 Ready!
04:03 Outro

Buchty filled with plum jam
Ingredients for 12 buchty:
– 500 g flour (I used Caputo Fioreglut, but for non-gluten-free buchty, you can use all-purpose flour)
– 320 ml milk
– 8 g dry yeast
– 80 g sugar
– 2 eggs (+1 egg yolk for the egg wash)
– 80 g butter (+ more to brush the tray and the buns)
– 1/2 tsp salt
– 200 g plum jam

Prep time: 2.5 hours

Procedure:
1. Leave 80 g butter out to soften about an hour prior to preparing the dough, then warm up 320 ml milk to about 30°C and combine it with the softened butter, 500 g flour, 80 g sugar, 8 g dry yeast, 2 eggs and 1/2 tsp salt
2. Mix the ingredients, knead by hand or with a stand or hand mixer for about 10 minutes, then cover and allow it to rest for 30 minutes in a warm place
3. Roll the dough to a rectangle , cut into 12 squares, place a tsp of plum jam on each of them; fold the corners over each other and wrap the dough around the jam into a ball shape
4. Brush an oven tray with melted butter or oil, and place the buns one next to the other; brush them with melted butter so they stay somewhat separate while proofing and baking; proof again for 1 hour or until doubled in size
5. Brush the buns with an egg yolk mixed with a tsp of milk, then bake at 180°C for 30-35 minutes (check if cooked by piercing them with a stick – keep baking if it comes out wet); as you take them out of the oven and while still hot, brush them again with a little melted butter
6. Once cooled down, dust them with icing sugar; enjoy!

Credits:
World of Tanks image - Wargaming
Honza image - “Český Honza” book cover by Josef Lada
Powidl image - by Ministerstwo Rolnictwa i Rozwoju Wsi (CC-SA-1.0)

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