Czech traditional filled buns

Great and easy recipe from my sister-in-law Olinka from Podebrady. As my brother Lukas says about them: “there is nothing in it (after longlife  experience and several years of titration) best buns so far -  soft, smooth and at that firm, too; best the second day third gone”. So, my dear friends, try it!       

Ingredients I. (ferment):

1 tbsp dry baking yeast
1 cup lukewarm milk
pinch of sugar
1 tbsp flour

 

Directions I.:

Mix all ingredients in measuring glass or deeper bowl and let arise (about 20 min.).

 

Fillings:

Pot cheese filling:

Mix 250g home made pot cheese (see recipe on the blog) with some vanilla extract and 2 tbsp sugar and 1 egg yolk (raisins previously soaked in spice rum and dry can be added as well).

Popyseed filling:

Ground popyseed infuse in milk with sugar and thicken with cheese cake crumbs.

Plum butter filling:

Mix 200g plum butter (see recipe on the blog) with 1 tbsp of spice rum and some ground lemon peel.

Ingredients II. (dough):

3 cups flour
100g sugar
100mL vegetable oil
2 egg yolk
pinch of salt
ferment

Directions II.:

1. Mix ferment, flour, egg yolk, oil and pinch of salt in a bowl or KitchenAid.

2. Knead nice, smooth and elastic dough, let it raise for an hour.

3. Knead once again and Split dough into about 80g buns, make a flat round with a hand.
 
4. Fill with filling (pot cheese, popyseed or plum butter) – depends on taste.
 
5. Close carefully and put them to the baking pan (wiped with oil) tight side by side close side down.
  
6. Let the buns raise for 10 more minutes, smear with oil and bake in the oven 180°C (350°F) for 25 minutes.
 
7. Finished buns smear with oil once again.