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Parené buchty
Parené buchty are soft, steamed yeast dumplings, a popular Slovak dessert or sweet snack. They are typically filled with sweet ingredients like jam, poppy seeds, or quark cheese, and served with melted butter and powdered sugar.
🧂 Ainekset
- 500 g All-purpose flour
- 250 ml Milk(lukewarm)
- 20 g Yeast(fresh yeast, or 7g dried yeast)
- 50 g Sugar
- 1 large Egg yolk
- 50 g Butter(melted, plus more for greasing and serving)
- 1 pinch Salt
- for filling Jam
- for filling Ground poppy seeds
- for filling Quark cheese
- for dusting Powdered sugar
👨🍳 Ohjeet
- 1
Activate the yeast: In a small bowl, combine lukewarm milk, 1 tablespoon of sugar, and the yeast. Stir gently and let it sit for about 10 minutes until foamy.
💡 Ammattilaisvinkit: Ensure milk is not too hot, as it can kill the yeast. - 2
Make the dough: In a large bowl, combine flour, the remaining sugar, egg yolk, melted butter, and salt. Add the activated yeast mixture. Knead the ingredients together until a soft, smooth, and slightly sticky dough forms.
⏱️ 10 minutes - 3
Let the dough rise: Cover the bowl with a clean kitchen towel and place it in a warm spot for about 1 hour, or until the dough has doubled in size.
⏱️ 1 hour - 4
Shape the dumplings: Punch down the risen dough and divide it into 8-10 equal portions. Flatten each portion into a circle, place a spoonful of your chosen filling (jam, poppy seeds, or quark cheese) in the center, and carefully seal the edges to form a round dumpling.
💡 Ammattilaisvinkit: Ensure the filling is completely enclosed to prevent it from leaking out during steaming. - 5
Prepare for steaming: Lightly grease a steamer basket or a wide pot with a tight-fitting lid. Arrange the dumplings in the steamer, ensuring they have some space between them as they will expand.
💡 Ammattilaisvinkit: You can also use a large pot with a few inches of boiling water at the bottom and a heatproof plate or insert to hold the dumplings above the water. - 6
Steam the buchty: Place the steamer over the boiling water, cover tightly, and steam for about 15-20 minutes, or until the dumplings are puffed up and cooked through.
⏱️ 20 minutes - 7
Serve: Carefully remove the parené buchty from the steamer. Serve warm, drizzled with melted butter and a generous dusting of powdered sugar.
💡 Ammattilaisvinkit: These are best enjoyed fresh.
💡 Ammattilaisvinkit
- ✓For a richer dough, you can add an extra tablespoon of butter.
- ✓If using quark cheese, mix it with a little sugar and vanilla extract for a sweeter filling.
- ✓Ensure the steamer lid is tightly sealed to trap the steam effectively.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes suggest adding a tablespoon of rum to the poppy seed filling.
- For a savory version, you could try a mushroom or meat filling, though this is less traditional.