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Bryndzové buchtičky: Slovak potato and cheese rolls
Savory yeast rolls layered with potato, bryndza cheese, and butter filling, topped with sesame seeds. A snack to serve with wine for 12.
Save on PinterestRecipe at a glance
- Prep time
- 45 min
- Cook time
- 50 min
- Total time
- 1 hr 35 min
- Temperature
- 180 °C (350 °F)
- Servings
- 12 servings
- Difficulty
- Easy
Bryndzové buchtičky are savory Slovak yeast rolls made by folding dough around a filling of riced potatoes, bryndza (soft sheep's milk cheese), butter, and paprika. Spread the risen dough with a third of the filling, fold it in thirds, and let it rise again, then repeat twice more. Finally, roll it out, cut it into squares or triangles, brush with egg, sprinkle with sesame seeds, and bake at 180 °C (350 °F). Serve with wine or as a snack for guests.
Ingredients
Dough
Filling
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Instructions
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Sift both flours into a large bowl and add 2 eggs, the milk, yeast, salt, and oil. Knead into a smooth dough that is not sticky. Cover and let rise in a warm place for 30 minutes.
Peel the cooked potatoes, press them through a potato ricer, and mix with the bryndza, paprika, and butter. Thin with milk as needed and mix until smooth. Roll out the risen dough, spread with 1/3 of the filling, fold in thirds, and let rise for 15 minutes.
Repeat this process twice more.
Finally, roll out the dough and cut into squares or triangles. Transfer to a baking sheet lined with parchment paper, brush with the remaining egg, sprinkle with sesame seeds, and bake in an oven preheated to 180 °C (350 °F).
Tip: Thin the filling with milk only a teaspoon at a time—it should be spreadable but not runny, or it will leak out when you fold the dough. Lightly press the sesame seeds into the egg-brushed dough so they stay in place.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 499 kcal
- Protein
- 14 g
- Carbohydrates
- 50 g
- of which sugars
- 3.1 g
- Fat
- 27 g
- of which saturates
- 10 g
- Fiber
- 2.8 g
- Salt
- 1.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Bryndzové buchtičky so zemiakmi a sezamom
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