Friday, April 26, 2019

Why not try fresh Buchty for Breakfast this Spring?

It was Cyprian’s wife Becky that inspired him to start his blog ‘Dad in the Kitchen’ a couple of years ago. In that short time he was already recommended as one of 12 male bloggers to follow in 2018 by foodies100 service.

Cyprian lives in Derbyshire with his lovely wife Becky, son Alistair and the latest addition to the family – little girl, Bella. Cyprian moved to the UK in 2005 from Poland. Here he met the love of his life, got married and now he is also a dad! Cyprian works in the financial industry and shares parenting duties with Becky. So cooking has to fit in between his office hours and bedtime stories for the children.

Cyprian is particularly keen on bread baking and anyone who loves the smell of a freshly baked bread in their kitchen should visit his blog pages for inspiration on bread as well as many other great recipes.

"It is nice to have fresh, sweet baked things in spring and now is the ideal time to hone your baking skills. Fortunately for me my wife’s birthday is mid March and so it was the perfect excuse to practice baking sweet treats. This year Becky requested Buchty. I used to bake Buchty frequently in the past so it was a pleasure to revisit my recipe and bake them again. I like to think of Buchty as the eastern European answer to brioche. I know, the purists will tell me that they should be filled with powidlo (plum conserve) or vanilla cream. But this is my version! The dough is enriched with eggs and butter, slightly sweet and so light that it literally melts in your mouth. Buchty served with butter, apricot jam and coffee make a perfect continental breakfast. So if you’re having friends or family staying why not treat them to Buchty for breakfast!"

This recipe will make 16 rolls...

Equipment required: 24cm diameter springform round cake tin


450g strong white flour

1 tsp salt

50g caster sugar

80g butter

120g milk

7g fast action dried yeast

3 eggs, lightly beaten

25g butter, melted

  1. Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the centre.
  2. Melt 80g of the butter in a small pan. Remove from the heat and stir in the milk. Leave to cool until lukewarm and stir in the yeast.
  3. Pour the mixture into the flour and stir in sufficient flour to form a thick batter. Cover and leave in a warm place for 30 minutes.
  4. Gradually beat in the eggs and remaining flour until a soft smooth dough is formed. This may take about 10 minutes. Alternatively use a mixer with dough hook attached.
  5. Cover with cling film (or shower cap) and leave to rest in a warm place, for about 1.5 hours, or until doubled in bulk.
  6. Meanwhile grease the cake tin.
  7. Turn the dough onto a lightly floured surface and knock back to remove excess gas. Divide into 16 equal pieces and shape into rounds.
  8. Coat each of the rolls in the butter and place them, slightly apart, in the tin. Cover with a damp towel and leave to prove, in a warm place, for about 1 hour, or until doubled in size.
  9. Meanwhile, preheat the oven to 190 centigrade.
  10. Bake Buchty in the centre of pre heated oven for 25 minutes, or until golden brown. Turn out onto a wire rack to cool.

 Serve for breakfast with butter and apricot jam accompanied with a cup coffee.

We’re delighted to feature one of Cyprian’s recipes and would love to hear from you and see images if you’re inspired to make Buchty!

If you’re a blogger or writer and would like to feature an article on our website, we’d love to hear from you. We’re particularly keen to showcase local talent and ideally those whose subjects relate to all things kitchen!

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Alex Zandona

Alex has worked with kitchens and associated building projects since 1994. He is a multi skilled tradesman specialising in kitchen fitting and has a passion for design and craftsmanship.