Summary: Soft, yeasted buns filled with plum jam, ground poppy seeds or sweet curd, baked at 180 °C until golden and brushed with melted butter. Ready in 2.5 hours, makes 18 buns, serves 6.
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Category: Cakes, Czech Cuisine
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Quick overview
- Dish: Sweet Buns (Buchty)
- Category: Cakes, Czech Cuisine
- Cuisine: Czech
- Main ingredient: Strong white bread flour, 600 g, with three fillings
- Guide: 20 Most Famous Czech Dishes
- Total time: 150 minutes (40 min preparation + 60 min rising + 30 min baking)
- Difficulty: Intermediate
- Servings: 6 (3 buns per person)
- Key technique: Yeast dough, baking
- Preparation types: Baking
- Dietary info & allergens: Contains gluten, dairy, eggs
- Suitable for: Sunday afternoon, family gatherings, festive breakfasts, coffee time
- Nutritional values (per serving): 520 kcal, Protein: 13 g, Fat: 18 g, Carbohydrates: 78 g
- Storage: 3 days in an airtight container • Freezer: 1 month
- Pairing: Coffee, warm milk, black tea
- In short: Soft, fluffy yeasted buns with three fillings – plum jam, ground poppy seeds and sweet curd – baked in a single tray and pulled apart warm.
- Last updated: 18 September 2026
WAGUU says: “Buchty are the smell of a Czech grandmother’s kitchen on a Sunday afternoon. Three fillings, one dough, and the whole tray gone before it has cooled.”
Key facts
| Preparation time: | 40 minutes |
| Cooking time: | 90 minutes (including 60 min rising) |
| Temperature: | 180 °C (oven) |
| Servings: | 6 |
At a glance
Soft yeasted buns packed next to each other in a single tray, filled with plum jam, ground poppy seeds and sweet curd. Baked until deep golden, brushed with butter while hot, and pulled apart at the table.
Ingredients
Base servings: 6 • 18 buns, 3 per person
| Ingredient | Amount | Quality |
|---|---|---|
| Strong white bread flour | 600 g | for the dough |
| Whole milk | 300 ml | lukewarm |
| Dried yeast | 10 g | fast-action |
| Caster sugar | 90 g | fine, for the dough |
| Eggs | 2 pieces | large, room temperature |
| Egg yolk (extra) | 1 piece | for the dough |
| Butter | 100 g | unsalted, melted, cooled |
| Fine sea salt | 1 tsp | fine |
| Lemon zest | 1 tsp | freshly grated |
| Plum jam (povidla) | 200 g | thick, good quality |
| Ground poppy seeds | 150 g | finely ground, fresh |
| Caster sugar (for poppy filling) | 60 g | fine |
| Whole milk (for poppy filling) | 80 ml | warm |
| Curd cheese | 250 g | full-fat, for the curd filling |
| Caster sugar (for curd filling) | 40 g | fine |
| Egg yolk (for curd filling) | 1 piece | for binding |
| Butter (for brushing) | 50 g | melted, for the tops |
| Icing sugar | 3 tbsp | for dusting |
Why you will love this recipe
- Three fillings, one tray: Plum jam, poppy seeds and curd all in one baking tray. Everyone gets their favourite – and nobody has to choose.
- The dough is forgiving: It rises slowly, tolerates a hand that is not perfectly quick, and the buns bake into soft, fluffy cushions. It is not the dough that decides the day, it is the filling.
- Better than the bakery: Home-made buchty are softer, more fragrant and less sweet than anything you can buy. Once you make them once, you will make them again.
Why it works: The dough is a soft yeast dough – milk, butter, eggs and a little sugar make it rich and tender, while the yeast gives it lift. The buns are placed close together in the tray, so they rise up rather than spread out, and their sides stay soft while the top browns. The three fillings are added before the second rise, which gives the dough time to seal around them. The plum jam is thick and holds its shape; the poppy seed filling is bound with warm milk so it stays soft; the curd is mixed with egg yolk so it sets rather than runs. Baking at 180 °C is high enough to colour the tops but low enough that the buns bake through without drying out.
Recipe overview
Preparation: 40 min | Cooking: 90 min | Difficulty: Intermediate | Servings: 6 | Type: Dessert | Origin: Czech
Detailed method
Total progress: 0 % done
Phase 1: Proving the yeast – 10 min
Equipment: Small bowl, whisk, thermometer (optional)
1. Warm the milk to lukewarm – about 37 °C, the temperature of your fingertip. If it is too hot, it kills the yeast. In a small bowl, mix the yeast with 1 teaspoon of the sugar and 3 tablespoons of the warm milk. Leave it for 10 minutes in a warm spot. The mixture should foam up and smell faintly of beer. If it does not foam, the yeast is dead and you need to start again.
VKB: The yeast mixture is foamy on top and smells like fresh bread or beer. Not flat, not still dry.
Before you continue:
The milk must be lukewarm, not hot. If you cannot hold your finger in it for 5 seconds, it is too hot and the yeast will die. Let the milk cool down.
Phase 2: Making the dough – 15 min
Equipment: Large mixing bowl, wooden spoon, work surface
2. In a large bowl, mix the flour, remaining sugar, salt and lemon zest. Add the foamy yeast mixture, the two whole eggs, the extra egg yolk, the cooled melted butter and the rest of the warm milk. Mix with a wooden spoon until everything comes together, then turn it out onto a lightly floured surface. Knead for 8–10 minutes, until the dough is smooth, soft and just slightly sticky. Do not add extra flour unless the dough is completely unworkable – the softer the dough, the softer the buns.
VKB: The dough is smooth and elastic. When you stretch a small piece between your fingers, it forms a thin window without tearing. It springs back when pressed.
Before you continue:
Do not over-flour the dough. A soft dough that is slightly tacky is what makes soft buns. If you add too much flour to make it easier to handle, the buns will be dry.
Phase 3: First rise – 60 min
Equipment: Large bowl, clean tea towel
3. Shape the dough into a ball and place it back in the bowl. Cover with a clean tea towel and leave in a warm place, away from draughts, for about 60 minutes. The dough should double in size. A warm place means 25–28 °C – a kitchen counter away from windows, or an oven with just the light on.
VKB: The dough has visibly doubled in size. When you press a finger into it, the indentation stays. It feels airy and light.
Before you continue:
Do not rush the rise. If the dough has not doubled, wait another 15 minutes. Under-risen dough produces dense, heavy buns.
Phase 4: Preparing the fillings – 10 min
Equipment: Three small bowls, spoon
4. Prepare the three fillings in three separate bowls. Plum jam: if it is too thick, warm it briefly and stir. Poppy seeds: mix the ground poppy seeds with the sugar and warm milk until it forms a soft paste. Curd: mash the curd with the sugar and egg yolk until smooth. Each filling should be thick enough to hold its shape on a teaspoon – if any of them is runny, the buns will leak during baking.
VKB: All three fillings are thick and hold their shape on a spoon. None of them is runny. The poppy seed filling is dark and soft, not dry.
Before you continue:
All fillings must be thick. If jam is too thin, it will boil out of the buns. If the curd is too wet, drain it in a sieve for 10 minutes before using it.
Phase 5: Shaping and filling – 20 min
Equipment: Floured work surface, rolling pin, baking tray (30 × 22 cm), small spoon
5. Butter the baking tray generously. Turn the risen dough out onto a lightly floured surface and knead briefly for 30 seconds to knock out the air. Divide the dough into 18 equal pieces. One by one, flatten each piece into a disc about 8 cm across with your fingers or a rolling pin. Place a teaspoon of filling in the centre. Bring the edges together and pinch them firmly to seal, then roll the bun gently between your palms to make it smooth. Place the bun, seam side down, in the tray. Continue with the other fillings, making six buns of each kind. Place them close together – nearly touching – so they rise up in the tray.
VKB: Each bun is round, smooth and completely sealed. There are no cracks where filling could leak. The buns sit close together in the tray but do not overlap.
Before you continue:
Seal each bun properly. Any crack in the dough will leak filling onto the tray during baking and the bun will not rise evenly.
Phase 6: Second rise and baking – 40 min
Equipment: Clean tea towel, oven, pastry brush
6. Cover the tray with a clean tea towel and leave the buns to rise again for 20 minutes – they should puff up and nearly touch. Meanwhile, preheat the oven to 180 °C. Bake the buns for 25–30 minutes, until the tops are deep golden and the buns sound hollow when tapped. Brush the hot buns immediately with melted butter, dust with icing sugar and serve warm or at room temperature.
VKB: The buns have puffed up and touch each other in the tray. The tops are deep golden brown. When you lift one out with a spatula, the bottom is pale gold and dry. The kitchen smells of butter, yeast and jam.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Baking tray | 30 × 22 cm, deep | Roasting tin | Too shallow = buns rise over the edge |
| Rolling pin | Standard wooden | Fingers to flatten | Fingers leave thin spots |
| Pastry brush | Silicone, 3 cm wide | Clean small paintbrush | Synthetic bristles melt on hot buns |
| Clean tea towel | 40 × 40 cm, cotton | Cloth or cling film | Cling film sticks to risen dough |
Shopping list
Nutritional profile
Values per serving (3 buns, mixed fillings). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per serving | Per 6 servings |
|---|---|---|---|
| Energy | 200 kcal | 520 kcal | 3120 kcal |
| Fat | 6.9 g | 18 g | 108 g |
| of which saturated | 3.8 g | 10 g | 60 g |
| Carbohydrates | 30 g | 78 g | 468 g |
| of which sugars | 13 g | 34 g | 204 g |
| Protein | 5 g | 13 g | 78 g |
| Salt | 0.3 g | 1.3 g | 7.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with exact ratios and visual control points.
- Tip 1: Add 2 tablespoons of potato starch to the flour. It makes the dough softer and the buns stay soft for two days instead of one.
- Tip 2: Brushing the hot buns with melted butter right after they come out of the oven is not decoration – it seals the crust and keeps the buns soft. Do not skip it.
- Tip 3: Add a small pinch of ground cinnamon to the poppy seed filling. It deepens the flavour without being noticeable as cinnamon.
- Tip 4: The buns freeze very well. Cool them completely, put them in a freezer bag and freeze for up to 1 month. Reheat in a 160 °C oven for 8 minutes – they taste almost like fresh.
Scientific background
The softness of the buns comes from three things: fat (butter and egg yolk), sugar and a high liquid content. Fat coats the gluten strands and prevents them from forming tight bonds, which keeps the crumb tender. Sugar slows down gluten development, which is why sweet doughs are softer than bread doughs. The high liquid content (milk and eggs) creates steam during baking, and that steam pushes the dough up before the crust sets. The buns are placed close together in the tray so they rise up rather than spread out – the sides of the buns stay soft because they are protected by their neighbours. The plum jam is a natural gelling agent (pectin) and does not run during baking; the poppy seeds are bound with milk, which forms a soft paste; the curd is bound with egg yolk, which coagulates at 70 °C and sets the filling. The lemon zest in the dough contains limonene, which is fat-soluble and slowly releases its aroma during baking, giving the buns a subtle citrus lift.
Fine Dining – Professional techniques
- Plate composition: Place one bun of each filling on a small plate in a triangle – jam at the front, poppy seeds on the left, curd on the right.
- Texture contrasts: The soft, airy dough contrasts with the denser poppy filling and the creamy curd.
- Temperature contrast: Serve the buns warm, not hot, with a glass of cold milk on the side.
- Aromatic additions: A light dusting of icing sugar, a few flakes of sea salt on the top and a small spoonful of plum jam on the plate for dipping.
Sensory radar
- Appearance: Deep golden tops, pale sides where they touch, dusted with icing sugar
- Aroma: Fresh yeast, sweet butter, jam, poppy seeds, lemon zest
- Taste: Soft, slightly sweet dough, with three different filling notes – fruity, nutty, creamy
- Texture: Pillowy soft, pull-apart crumb, dense and jammy inside
Pairing
- DRINK: Strong coffee, warm milk or black tea
- WINE: Sweet white – Moscato or Tokaji
- SOFT DRINK: Cold milk or hot chocolate
Other preparation variations
- Buchty with a single filling: Make all 18 buns with the same filling. Plum jam is the most common, poppy seeds for festive occasions, curd for lighter versions.
- Buchty with a crumble topping: Sprinkle a simple streusel (50 g flour, 30 g butter, 30 g sugar) over the buns before baking. The top becomes slightly crisp – a modern touch to a traditional bun.
Allergens and dietary information
Contains: Gluten, dairy, eggs • Gluten: Yes (flour) • Not suitable for: Coeliac disease (without substitutions), lactose intolerance (without substitutions)
Suitable for
Sunday afternoon, family gatherings, festive breakfasts, coffee time, picnics
Substitution catalogue
- Plum jam: Apricot jam, cherry jam, thick apple butter
- Poppy seeds: Ground walnuts mixed with sugar and milk (for a nut version)
- Curd cheese: Ricotta, quark or thick Greek yogurt (drain well)
- Whole milk: Oat milk or almond milk (for a dairy-free version, also replace butter with plant-based butter)
FAQ
My dough did not rise. What went wrong?
The yeast was dead. Next time, prove the yeast first in warm milk with a little sugar – if it does not foam after 10 minutes, throw it away and use fresh yeast. The milk must be lukewarm, not hot – hot milk kills the yeast.
My buns are dry. What went wrong?
You added too much flour, or the dough was overbaked. Measure the flour carefully and knead the dough until it is soft and slightly tacky – resist the urge to add more flour. Also, do not overbake – 25–30 minutes at 180 °C is enough.
My filling leaked out during baking. What went wrong?
The bun was not sealed properly or the filling was too runny. Pinch the edges firmly to seal, and make sure the jam or curd is thick – if it is runny, drain or cook it down before using.
Can I make buchty ahead of time?
You can shape the buns and place them in the tray, then cover and refrigerate overnight for a slow second rise. Bake them fresh in the morning, adding 5 minutes to the baking time. They freeze very well – cool completely, freeze for up to 1 month, and reheat at 160 °C for 8 minutes.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Use 800 g of flour and divide the dough into 24 pieces. Bake in two trays so the buns are not crowded. 10+ people: Double the recipe and bake three trays at once – if your oven is large enough. Otherwise bake them in batches and keep the finished buns warm under a tea towel.
Storage and reheating
Room temperature: 2 days in an airtight container • Fridge: 3 days • Freezer: 1 month • Reheating: Reheat in a 160 °C oven for 8 minutes, or briefly in a microwave – but the oven preserves the texture better. Do not refrigerate for longer than 3 days – the buns dry out.
Author: WAGUU Petr & Team • Published: 18 Sep 2026
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Most common mistakes
- Dead yeast – always prove the yeast in warm milk with a little sugar first. If it does not foam, do not use it.
- Too much flour – the dough should be soft and slightly tacky, not dry. Adding extra flour makes the buns dense.
- Not sealing the buns – any crack in the dough leaks filling during baking. Pinch the seam firmly and roll the bun smooth.
- Rushing the rise – the dough must double in size. Under-risen dough produces dense, heavy buns that cannot be fixed.