Dessert

Czech buchty with apricot jam

Name: Czech buchty with apricot jam
Total time: 90 min
Yield: serves 8
Ingredients: 500 g Flour; 250 ml Milk; 15 g Baker's yeast; 80 g Sugar; 80 g Butter; 2 Egg; 200 g Confiture d'abricot

Preparation time: 1 h 30
Servings: serves 8

Ingredients

serves 8

Flour — to buy500 g
Milk — to buy250 ml
Baker's yeast — to buy15 g
Sugar — to buy80 g
Butter — to buy80 g
Egg — to buy2
Confiture d'abricot — to buy200 g

Preparation

In a bowl, dissolve the yeast and a teaspoon of sugar in the warm milk, let sit for 10 minutes until foamy.
In a large bowl, mix the flour, remaining sugar and a pinch of salt, make a well and pour in the yeasted milk, eggs and melted, slightly cooled butter.
Knead for 8-10 minutes until you get a soft, slightly sticky dough, shape into a ball, cover and let rise for 1 hour: it should double in size.
Knock back the dough and roll it out into a large rectangle on a floured surface.
Spread the apricot jam over the whole surface, leaving a 1 cm border, then roll the dough onto itself to form a log.
Cut the log into thick 4-5 cm slices and arrange them snugly in a buttered baking dish, let rise for another 30 minutes.
Bake for 30-35 minutes at 180°C until nicely golden, let cool slightly before unmoulding and serving.