Buchty (Czech Sweet Yeast Buns with Plum Jam)
Baking 🇨🇿 Czech and Slovak

Buchty (Czech Sweet Yeast Buns with Plum Jam)

Soft, golden yeast buns baked close together, each with a spoon of thick plum jam inside and butter brushed on top.

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  • Time2 hr 15
  • LevelMedium
  • Costabout £0.38 a head
  • Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

  • 324kcal
  • 52.2gcarbs
  • 20gof which sugars
  • 10.2gfat
  • 5.6gsaturates
  • 6.4gprotein
  • 1.5gfibre
  • 0.4gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

12 buns

Ingredients

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Method

  1. 1

    Mix the flour, yeast, sugar, salt and lemon zest in a large bowl. Add the milk, melted butter and egg and mix to a soft, slightly sticky dough.

  2. 2

    Knead on a floured surface for 8 minutes until smooth and stretchy. Put it in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled in size.

    60 min
  3. 3

    Divide the dough into 12 pieces. Flatten each into a circle about 9 cm across, put 1 heaped tbsp of jam in the middle and pinch the edges together to seal. Roll the ball gently with your hands.

  4. 4

    Place the buns seam side down, just touching, in a lined 23 x 33 cm baking tin. Cover and leave for 30 minutes until puffy. Heat the oven to 180°C (160°C fan).

    30 min
  5. 5

    Brush the tops with the egg yolk and milk. Bake for 22 to 25 minutes until deep golden and the buns sound hollow when tapped.

    23 min
  6. 6

    Brush with the melted butter while hot, cool for 15 minutes, then dust with the icing sugar. Best eaten warm on the day.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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