Soft milk-and-yeast sweet buns baked side-by-side in a square pan so they pull apart in a single block, each one filled with quark, poppy-seed paste, or plum jam. Brushed with butter and dusted with powdered sugar after baking. The signature Moravian Sunday-afternoon pastry; what grandmother makes for the whole family, and what kids carry to school in their pockets on Monday.
A pan-Czech and pan-Slovak pastry tradition eaten across Central Europe, where the same buns go by another name in Germany and Austria. Their home is Bohemia, and they can be traced to the 17th century — the era when the action of fermenting yeast was first understood and put to use in the kitchen. Early on they were not baked but boiled like savory dumplings and served with smoked meat; only later did they evolve into today's oven-baked, butter-brushed, pull-apart sweet. The three traditional fillings reflect what farmsteads kept year-round: tvaroh (fresh curd) from their own dairy, mák (poppy seed) ground at home, and slivkové povidla (thick plum jam) cooked down each autumn from orchard plums. The dough itself is enriched with milk, egg yolks and butter for its distinctively soft, rich crumb, sometimes scented with vanilla or lemon zest. Modern bakeries add chocolate and apricot jam to the canon.
Pull a bun off the pan and the sides where it touched its neighbors are soft and pale, almost untoasted, while the top is dark gold. Tear it open — steam rises, and the filling hits first. If quark: cool, milky-sweet, lemon-bright. If poppy seed: dark, deep, nutty, faintly bitter, with vanilla underneath. If plum jam: dense, tart, almost wine-like. The bread itself is the surprise — pillow-soft, faintly eggy, with the buttered crumb that distinguishes a real Moravian bun from a generic sweet roll. Best within 2 hours of baking, but still good the next morning with coffee.
Tearable side-by-side buns work because the dough rises into the gaps but the surface tension between adjacent doughs prevents them from fully merging — when you pull, they separate along a clean seam. The 'comfort on the wrist' milk temperature (38°C) is the yeast sweet spot; hotter kills the yeast, cooler slows it. Brushing with melted butter twice — once before the second rise, once after baking — gives the soft pale sides and golden glossy top. The 8-minute knead develops just enough gluten for structure without making the dough chewy; this is bread on its softest setting.
Variations
Honey-glazed top instead of butter + sugar (eastern Moravia). Chocolate-filling for the kid version. Apricot-cream-cheese fusion is the modern bakery default. Some pull-apart pans (foreign influence) bake single rows of cinnamon-only buns instead — these are 'skořicáky' and a separate dish. Bukty (smaller, plain, served at breakfast) and koláčky (small open-faced, the topic of a separate entry below) are sibling pastries from the same dough lineage.
On the Palate
Where Buchty sits in the Czech flavor cloud
Get the milk to true blood-warmth (38°C) before adding yeast—too hot kills it, too cold stalls it, and either way the buns won't rise soft and pull-apart.
Ingredients
Serves 8
How it's made
9 steps · 50 min active + 2 hours 10 min waiting
- 111 min
Warm 300 ml whole milk to 38°C (lukewarm — comfortable on the wrist, not hot). Stir in 1 tbsp sugar and 7 g active dry yeast. Let stand 10 minutes until foamy.
Watch outAfter 10 minutes the yeast should be visibly foamy on top—if not, it's dead, start over.
- 23 min
In a large bowl combine 500 g all-purpose flour, 1/4 tsp salt, 4 tbsp sugar. Make a well in the center.
- 311 min
Add the foamy yeast mixture, 1 beaten egg, 1 egg yolk, and 80 g melted butter to the well. Mix until a soft sticky dough forms. Knead 8 minutes (in stand mixer, or by hand on a floured surface) until smooth and elastic.
- 460 min
Cover with a damp towel. Let rise 60 minutes in a warm place until doubled.
- 510 min
Prepare three fillings — for 24 buchty: (A) 250 g Quark + 4 tbsp sugar + 1 egg yolk + lemon zest + a few raisins; (B) 150 g ground poppy seeds + 80 ml hot milk + 4 tbsp sugar + 1 tsp vanilla + 1 tbsp butter, stirred until thick; (C) 200 g apricot jam (or plum jam).
- 612 min
Punch down the dough. Divide into 24 equal balls (about 40 g each). Working one at a time, flatten each ball into a disc, place a heaped teaspoon of filling in the center, gather the edges over the filling, pinch firmly to seal, and roll the seam underneath to make a round bun.
Watch outPinch the gathered edges until firmly sealed, then roll the seam underneath.
- 731 min
Arrange the buns seam-down in a buttered 25×35 cm baking pan, packed close together so they touch but not crammed. Brush each top with melted butter. Cover; rise 30 more minutes.
- 828 min
Bake at 180°C for 25-30 minutes until tops are deep golden and the buns are pulling apart from each other.
Watch outDone when tops are deep golden and the buns are visibly pulling apart at the seams.
- 914 min
Brush hot buns with another layer of melted butter. Cool 10 minutes in the pan, then transfer to a rack. Dust generously with powdered sugar. Pull apart to serve.
