Parené Buchty s Lekvárom
Cloud-soft steamed yeast buns filled with thick spiced plum jam, drenched in melted browned butter, and coated in confectioner's ground poppy seeds or Granko.
Ingredients
The Steamed Yeast Dough
- 500 g All-Purpose flour
- 250 ml Whole milk, lukewarm (~37°C)
- 20 g Fresh yeast (or 7 g instant dry yeast)
- 40 g Granulated sugar
- 1 Large egg (at room temperature)
- 40 g Unsalted butter, melted and cooled
- 4 g Fine sea salt
Filling
- 250 g Thick Slovak plum butter or dark prune jam (slivkový lekvár)
- 1 pinch Ground cinnamon (optional)
Toppings & Finishing
- 120 g Unsalted butter, melted until nutty and fragrant
- 100 g Ground blue poppy seeds (mletý mak) mixed with 50 g powdered sugar
- Alternative Topping: Granko (sweetened chocolate malt powder) mixed with melted butter
Method
- Activate the Yeast: Whisk lukewarm milk with 10 g sugar and the crumbled fresh yeast (or dry yeast) in a small bowl. Let stand for 10 minutes until frothy and active.
- Knead the Dough: In a large mixing bowl, combine All-Purpose flour, remaining sugar, salt, egg, melted butter, and yeast mixture. Knead by hand or with a stand mixer for 8–10 minutes until smooth, supple, and non-sticky. Cover and proof in a warm spot for 60 minutes until doubled in volume.
- Portion & Fill: Roll the dough out on a lightly floured surface to a thickness of 8 mm. Cut into 12 equal squares. Place a heaping tablespoon (approx. 20 g) of thick plum jam in the center of each square. Gather the opposite corners, pinch the seams tightly shut, and roll gently between your palms to form smooth, round buns.
- Second Proof: Place the shaped buns seam-side down on a floured surface, cover with a clean kitchen towel, and let rise for 15–20 minutes.
- Steam: Set up a steamer basket over boiling water and grease the basket surface with melted butter or oil. Place 3–4 buns into the steamer (leaving ample room for expansion). Cover with a tight-fitting lid and steam over medium heat for exactly 10–12 minutes without opening the lid.
- Prick & Finish: The moment you remove the lid, immediately prick each bun 2–3 times with a toothpick or skewer to release trapped steam and prevent deflation. Brush instantly with melted butter.
- Serve: Plate the hot steamed buns, ladle generously with sizzling melted butter, and coat under a dense blanket of sweetened ground poppy seeds or Granko.
Chef's Tip: Never open the lid while the buns are steaming, or the sudden drop in temperature will cause them to collapse into dense dough balls. Pricking them with a skewer within five seconds of lifting the lid releases internal pressure so the crumb stays cloud-light.