Buchty
By Monica on April 2nd, 2008
Buchty, Czech baked donuts, also known as “a delicious, but gross misuse of butter”. If your arteries are just too clean these days, look no further.
These donut-style mini-cakes are extremely dense and rich, and stuffed with your favorite homemade jam or preserve. These aren’t quite as fluffy as the egg and butter laden buchty I ate as a kid, possibly due to the veganization, but they are still sinfully rich, flakey, and moist, with a very sweet, crunchy exterior… Kind of a donut-croissant!
Buchty
1/2 cup soymilk
1 packet dry yeast
2 cups flour
1/4t salt
4 Ener-G eggs
1/2c sugar
3/4c Earth Balance, separated
Your favorite jam or preserves
Confectioners sugar
Warm the soymilk slightly, add yeast and dissolve.
Into a large bowl, add flour and salt.
Whisk Ener-G eggs into the yeast-milk mixture, then add to the flour. Mix well.
In another bowl, whisk together the sugar and 1/2 cup EB until it is light and creamy. Fold this into the dough. Dough will be very sticky! Cover and let rise for 45 minutes.
After dough has risen, tear off a tennis ball sized chunk and work it into a round shape. Poke two fingers into the dough to make a small well, fill it with 1T of jam, then cover up the well and pinch it closed.
Fill up all the donuts this way and let them rise for another 15 minutes.
Grease a 9×13″ baking pan. Melt the remaining 1/4c EB. Place the doughnuts close together in the pan and drizzle the melted EB on top.
Bake at 375 degrees for 30 minutes, until golden brown. When done, tear dougnnuts from each other and serve warm or cooled, sprinkled with confectioners sugar.
In the ‘other food that won’t kill you’ category this week, we had a Mexican Pasta Casserole from VegWeb. I used TVP as the taco “meat”, added black olives, omitted the vegan cheese, and doubled the recipe to make an extra casserole for a rainy day. Easy, easy, easy!
I also found a recipe on VegWeb for a seitan “Chicago Italian Beef”. I went into this pretty skeptical. I tried the recipe as written, then doubled the giardiniera, added more garlic, and more fennel. I was still disappointed, though the seitan did improve drastically after letting it marinade in the “aus jus” for 2 days after cooking. Looks good though, no?
And then with some melted vegan mozzarella, which I am absolutely done buying. This cheez had been sitting around in my refrigerator for a long time and now I’m finally rid of the waxy, flame retardant crap. Good riddance! (The ‘beef’ was also better without its overpowering grossness!) But again, looks good, no?
Vegyogini says:
Wow, buchty looks delicious!
April 2nd, 2008 at 12:15 pm
Lori- the pleasantly plump vegan says:
i totally want some of that buchty!!!
April 2nd, 2008 at 2:04 pm
Chocolatecoveredvegan says:
You are right; you DO need to move. In fact, you need to move right next door to me so that I can come over and relieve you of some of those donuts.
Let me talk to my next-door neighbors and see if they are willing to relocate and sell their house to you!
April 2nd, 2008 at 2:53 pm
Tori says:
Ah Italian Chicago Beefs! I use to eat them as a child (well I had hot dogs while the adults had beefs) they would eat them with french fries whenever we went in to visit my grandmother. Yum!
April 2nd, 2008 at 4:29 pm
Jennifer says:
Hahaha! That looks like a very decadent treat! If you have any extra butchy, you know, Missouri isn’t too far away…..
Mmmm. Mexican Pasta Casserole! That sounds yummy!
April 2nd, 2008 at 5:22 pm
Amy says:
oooohhhh man, that buchty looks yummy! i have a ton of homemade jam that would be happy to be used as a filling for those donuts!
April 2nd, 2008 at 6:59 pm
Mihl says:
Buchty! In German they are called Buchteln and part of the traditional kitchen in Saxony (the part of Germany where I live right now) too.
Thank you so much for the recipe, I love your Czech foods so much.
April 3rd, 2008 at 4:19 am
VeganCowGirl says:
Those treats look so sinful, and oh so good. I don’t even need to taste them to know that they might be my new best friends. You totally out did yourself. Way to veganize.
April 3rd, 2008 at 9:57 am
Animal-Friendly says:
The buchty looks great! I’ve never heard of them before, but they certainly seem interesting.
Oh man- Italian Beefs! How I remember those…..too bad they weren’t too good, but there’s always hope!
April 3rd, 2008 at 8:02 pm
Liz² says:
those Buchty look deadly! In the best possible way! I can almost smell the sugar…
And despite it all, I’m still gonna pick up some FYH cheese soon, I think. I gotta try the grossness at least once!
April 4th, 2008 at 7:59 am
melody says:
definitely looks good! I hate when food is disappointing..
and omg, that first dish… that looks and sounds amazing!
April 5th, 2008 at 5:24 pm
vegetalion says:
ha ha ah I love the term “gross misuse of butter” applied to foods. And I suspect I would LOVE buchty.
April 6th, 2008 at 7:50 pm
VeggieGirl says:
HAHA!! I had to read the heading of this post over and over… At first, I SWEAR it said “Bitchy” (I think my eyes are going now… probably due to the fact that I’m studying so much!)
Looks delish!!
April 8th, 2008 at 10:53 am
bazu says:
If I start walking now, I should be at your house in 67 hours. Please have some buchty and sandwiches waiting for me, kthx?
April 8th, 2008 at 11:11 am
atxvegn says:
Buchty looks great! I’ve never heard of it before. The sandwich looks nice too. Vegan cheez is pretty hit or miss!!
April 8th, 2008 at 5:38 pm
Jess - The Domestic Vegan says:
Wow. Those donuts look great! I haven’t made homemade donuts (of any variety) yet, but I so want to!!
It’s too bad your sandwiches didn’t turn out as hoped. They certainly LOOK delicious!
That vegan cheese even looks good! Maybe you better send me some so I can taste for myself??
April 8th, 2008 at 9:11 pm
jd says:
Buchty looks like just the kind of deliciousness I’d like to meet right about now!
Awesome!
April 15th, 2008 at 1:14 pm
Jackie says:
Yum, they all look delicious.
April 20th, 2008 at 6:30 am
Sheltie Girl says:
Buchty looks very rich and sinfully delicious. I’m sorry I haven’t heard about it before now. Looks like I’ve got a new recipe to try out.
Sheltie Girl @ Gluten A Go Go
April 23rd, 2008 at 9:47 am