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Buchty with apple-cinnamon filling recipe
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Buchty with apple-cinnamon filling

The Buchty consist of a heavenly fluffy yeast dough and the aromatic apple-cinnamon filling. They taste moist, soft and delicious. The yeast rolls with apple-cinnamon filling are ideal for breakfast or dessert on cold winter days. They are easy to make with this recipe with ordinary ingredients.
Course Breakfast, Dessert
Cuisine Czech
Prep Time 45 minutes
Cook Time 45 minutes
Dough Rising Time 1 hour 40 minutes
Servings 12 Buchty

Equipment

  • 38 cm x 25 cm rectangular baking pan

Ingredients

for the dough

  • 200 ml milk lukewarm
  • 1 egg room warm
  • 60 g sugar**
  • 40 g butter room warm
  • approx. 420 g flour**
  • 18 g fresh yeast
  • vanilla (vanilla sugar, vanilla extract or vanilla bean**)
  • 1 pinch of salt

for the filling

  • 800 g apples
  • 30 g sugar**
  • 1 tbsp cinnamon**
  • juice of 1/2 lemon freshly squeezed

for brushing and sprinkling

  • 1 egg room warm
  • 10 g brown cane sugar

Instructions

Preparation of the dough

  • Dissolve sugar and fresh yeast in lukewarm milk.
  • Add egg, vanilla and salt and mix until homogeneous.
  • Add flour in portions and knead into a soft dough.
  • Knead softened butter into the dough.
  • Then knead the dough for about 8 - 10 minutes and let it rise covered in a warm place for 1 hour.

Preparation of the filling

  • Core apples, cut them into small cubes and put them into a deep pan.
  • Stir lemon juice and sugar into the apples.
  • Fry the apple mixture over high heat, stirring constantly, for about 5 minutes, until the liquid has evaporated. (More and more juice will form at first, then gradually evaporate).
  • Take the apple mixture off the heat, stir in cinnamon, and let the apple-cinnamon filling cool.

Preparation of the Buchty

  • Divide the dough into 12 equal pieces and form each piece into a ball. Spread the balls on the work surface, cover them with a tea towel and let them rest for 10 minutes.
  • Flatten each dough ball into a circle, place about 1 - 1.5 tablespoons of the apple-cinnamon filling in the center of each dough circle, pull the edges of the dough over the filling and stick them together tightly.
  • Spread the stuffed rolls seam side down in the baking pan lined with baking paper, cover with a tea towel and let them rise in a warm place for 30 minutes.
  • Brush the buns with beaten egg, sprinkle them with brown sugar and bake them in a preheated oven at 180 °C top and bottom heat for about 15 minutes.

Notes

  • Instead of fresh yeast go dry yeast for the dough. You need 6 g of it.
  • The specified amount of flour may vary. Therefore, add the flour in portions until the yeast dough gets the right consistency. It should be soft, not mushy, and not too firm or dry.
  • The amount of sugar for the apple-cinnamon filling can be adjusted to taste, depending also on how sweet the apples are.
  • I used a 38 cm x 25 cm rectangular baking pan to bake the Buchty with apple-cinnamon filling.
  • If the surface of the buns gets too brown during baking, cover them with baking paper to prevent them from burning.
  • Note the detailed tips and tricks for making the Buchty with apple-cinnamon filling at the top of the post.