Filled Cakes (Buchty) Buchta (singular) is, no doubt, the most common kind of cake in Bohemia and Moravia. And because it is not particularly rich or excessively sweet, it also often doubles, usually in combination with a hearty soup, as a quick substitute for a main dish, especially popular with kids. Buchty come with a variety of fillings, ranging from sweetened cottage cheese with raisins, through all sorts of jams and preserves, to special mixtures of chopped nuts and/or crushed poppy seeds and milk and sugar. Ingredienten: 400 g hard flour 200 g fine semolina 100 g caster sugar 100 g melted butter 2 eggs 300 ml milk fairly full dessert spoon dry yeast grated rind of one lemon 1 tsp vanilla essence 300 g jam salt 100 g additional melted butter for brushing some icing (vanilla) sugar for dusting Bereidingswijze: Warm the milk in a microwave and stir in a tea spoon of sugar, a dessert spoon of flour and yeast, one of each. Mix all dry ingredients in a mixing bowl and make a small well in the middle. Pour in melted butter and the yeast mixture, which by now should be nicely frothy. Finally add eggs, lemon rind and the vanilla essence. At this stage a really good food processor is highly desirable, because the dough has to be worked on heavily, kneaded basically until it no longer sticks to the wall of the bowl. The dough should be quite soft, easily spreadable, but definitely not sticky. When finished, cover it with a moistened tea towel and leave it in a warm place until it doubles in volume. That can easily take an hour, or even more, depending on the temperature. In the meantime, grease thoroughly a big enough baking dish. I use a large 30 cm fluted pie dish, which is just about perfect for the given quantity. When the dough has risen, turn it on to a floured board and, using a large knife, divide it into a number of more or less equal bits. I usually end up with 24 little cakes. Pull each piece of dough into a circle about 70 mm in diameter and place a heaped tea spoon of filling in the middle. Lift the edges to form a little bag and pinch it closed. Place each little parcel, upside down, in the greased dish, starting at the edges, going round and towards the middle. Each parcel has to be brushed immediately and on all sides, otherwise the baked lot will not separate easily into individual cakes. Leave the arranged dish to rise again. This time it should not take more than about half an hour in a warm spot. Bake the cakes initially in a fairly hot oven, 220 to 240 C for only about ten minutes, then turn the heat down to about 170 degrees C and cook them for further 30 minutes, or until they have a deep gold colour. Stand them for about ten minutes after they have been taken out of the oven, then turn them on to a suitable dish, and immediately, while still quite hot, dust them liberally with icing sugar. It will react with the hot, moist surface, creating a delicious crust.