Czech Buchty, a traditional sweet yeast roll,filled with jam

Buchty with Cherry Filling



This is a traditional Czech village recipe for sweet yeast roll which calls for lard. Lard is rendered from home grown pigs. Therefore, it is economical and practical to use. The Czechs use lard in everyday cooking from desserts to pate to soup. It is even spread on bread for breakfast.  My neighbor and friend. She was kind enough to share her recipe with me. I always thought that she made wonderful Buchty. Now, I know her secrete. LARD and MAYONNAISE!

Czech Buchty

 4 cups – 1000 gr. All purpose flour

1/4 cups – 75 gr. Sugar

½ teaspoon salt

5 oz. – 125 gr. Melted lard ( butter or shorting can be substituted)

4 large teaspoons mayonnaise

¾ cup – 200 gr. Warm milk

2 Eggs

Dry yeast (for 1000 gr. Flour)


Mix all dry ingredients together, add 75 gr. of melted lard, mayonnaise, warm milk and eggs. Mix well, cover and let rise in a warm place for ½ hour. Stir again and let rise again. After another 30 minutes, turn the well leavened dough out on a board or wax paper. The dough will be quite wet. Add only enough flour to handle it. Cut into roll size pieces. Spread each piece flat with your fingers like a pancake. Place a tablespoon of jam in the center. Pick up the edges of the dough and enclose the jam giving the dough a little twist like a Chinese dumpling. Place the buns in a baking dish which

Dough covered with lard

has been coated with ½ of the remaining lard. Put all the buns in the pan side by side and cover them with the rest of the lard. Bake in a preheated oven at 175C (350F) for 30 minutes. After baking let cool slightly.

Baked Buchty