Here is another wonderful pastry that originates from the Czech Republic — a classic dessert you’ll find in nearly every pastry shop, with each family holding its own recipe, adapted to whatever fruit is in season. We often saw people making them with plums or apricots, turned into wonderful jams from their own harvest. Every country neighboring the Czech Republic has its own version with different fillings — Slovakia, Austria with its buchteln, and nearby Germany as well.
When living in Prague, among our favorite discoveries was the whole array of pastries shaped by Austrian, Hungarian, and Slovakian influence. There was the beautiful Šumava bread, which we’ve never found replicated in North America no matter how many rye breads we tried. There was the vast collection of cookies baked around the holidays — practically a national sport in its own right. And there were the pastries that changed with the seasons, made with whatever fruit was at its best, exactly as they should be.
Here is a recipe my friend Martina Vavrova kindly shared with me, now cemented permanently on my blog. It comes from her grandmother and is wonderfully easy to make. The filling can be adapted to your family’s taste — it’s a lovely dessert to serve, and just as good alongside breakfast.
Difficulty Level : Medium
Prep Time : 30-45 Minutes, if you make your own jam
Resting Time : 1 Hour + 20 MInutes sencond rise once the pastry is formed and filled with jam
Baking Time : 15 minutes
Makes : 12 pieces
INGREDIENTS
258 Gr. Warm milk ( 1/4 Liter Milk)
30 Gr. Fresh Yeast or 10 Gr. active dry yeast
70 Gr. Sugar
1/2 Teaspoon Salt
1 Egg yolk
400 Gr. All purpose flour
70 Gr. butter (cool, but not runny)
250 Gr. Blueberry Jam, Strawberry, Rhubard, Plum or any fruit of your choice – Use 1 tablespoon per brioche.
PREPARATION
In the bowl of your stand mixer, combine the yeast with the warm milk and mix until dissolved. Let rest a few minutes to make sure it’s active.
Add the sugar and mix until dissolved.
Add the egg yolk and mix.
Add the flour and salt, then mix at medium speed for 7–8 minutes, until the dough is soft, holds together, and is slightly loose to the touch (test with the windowpane method). With the motor still running at medium speed, add the butter a few small cubes at a time, until fully incorporated.
Cover the dough and let it rest in a warm place for about 1 hour.
Deflate the dough and roll it to approximately 23 X 30cm (approx. 9 X 12 inches) rectangle. Using a knive or a pizza cutter, divide the dough in half (11.5cm) and cut each side to 6 squares, giving you a total of 12 pieces.
Top each each piece with a generous tablespoon of jam, or filling of your choice. Roll into a ball and place on a buttered dish.
Brush the pieces with melted butter, then let them rest for 15–20 minutes.
Preheat the oven to 165°C (325°F) and bake for 15-18 minutes, until golden brown.
Let it cool for 30 minutes and dust with powder sugar. Thank me later
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