#buchty

Oblíbené výletové buchty

Makové buchty

Tvarohové buchty

Povidlové buchty

Ořechové buchty

Zapomněla jsi na /štítky/

Bezlepkový extrakt

Saint Blaise’s buchty, that I baked for his feast day yesterday, and had for breakfast this morning.

“The first thing of which grandmother assumed full charge was the baking of bread. She did not like to see the servants handling “the gift of God” without any reverence or ceremony. They never signed it with the cross, either before or after taking it from the oven; they handled it as if the loaves were so many bricks. When Grandmother set the sponge, she blessed it, and this she repeated each time she handled it until the bread was placed upon the table. While it was rising, no gaping fellow dared to come near it less he should “overlook” it and make it fall; and even little Willie, when he came into the kitchen during baking time, never forgot to say: “May God bless it.”

“Whenever grandmother baked bread, the children had a feast. For each one, she baked a little loaf, filled with plum or applesauce; this had never been done before. They, however, had to learn to take care of the crumbs. “The crumbs belong to the fire,” she used to say as she brushed them up and threw them into the stove. If one of the children dropped a bit of bread, she made him pick it up, saying “don’t you know that if one steps upon a crumb, the souls in purgatory weep?” She did not like to see bread cut, uneven, for she used to say: “whoever does not come out, even with his bread, will not come out even with people.” One day, Johnny begged her to cut his slice from the side of the loaf, as he wanted the crust, but she said: “when one cuts into the side of the loaf, he cuts off God’s heels! But whether it be so or not, you must not get into the habit of being dainty about your food.” So Mr. Johnny could not indulge his appetite for crusts.”

“Whenever there was a piece of bread that the children had not eaten, it always found its way into grandmother’s pocket; and when they happen to go to the water, she threw it to the fishes, or crumbled it up for the birds and ants. In short, she did not waste a crumb, and ever counseled the children: “be thankful for God‘s gift; without it there are hard times, and God punishes him who does not value it.” Whenever one of the children dropped his bread, upon picking it up he was obliged to kiss it. This was a kind of penance; and whenever grandmother found a pea, she picked it up, found upon it the chalice, and kissed it with reverence. All this she taught the children to do.”

—The Grandmother: A Story of Country Life in Bohemia by Božena Němcová

DAY 28 - FOLD

As my country (quietly) celebrates the anniversary of the day it was created, I would like to introduce something very Czech - “Hloupý Honza” fairytales. There is a plethora of them, and the name of the main character would translate to uh... Dumb John.

It’s usually about a boy that is naive, lazy, or just generally a very simple lad. His story includes him having to save a princess, and he is always sent off into the world with a bunch of buchty** folded up in a shawl that his mum gives him to remember her.

Ma brioche “buchty”…..

Merci au site internet 'Sweety' pour cette recette super sympa !

Ingrédients pâte à brioche : - 250 g de farine (T45) - 5 g de sel - 35 g de sucre - 5 ou 10 g de levure sèche de boulanger (1 ou 2 sachets) - 1 oeuf - 50 ml de lait - 100 g de crème fraîche entière épaisse

Ingrédients dorure : - 1 jaune d’œuf - 20 ml de lait

Etapes à suivre :

- Mélangez tout d'abord les éléments secs (Attention : la levure ne doit pas être en contact avec le sel et le sucre avant de commencer à mélanger), puis les autres éléments à l'aide du crochet du robot.

- Une fois la pâte homogène (environ 10 minutes en vitesse 4), arrêtez de pétrir.

- Retirez la pâte du bol et faites une boule sur plan fariné et placez alors dans un autre bol.

- Au repos à température ambiante et à couvert pendant 1 heure. Etape durant laquelle la pâte va doubler de volume.

- Dégazez la pâte avec votre point et placez la, minimum 30 minutes, au frigo.

- Faites en un boudin et détaillez la en 16 parts de 30 g.

- Boulez chaque portion de pâte (bien froide, si la pâte n'est pas froide, elle risque de s'abimer et de se déchirer) sur un plan de travail légèrement fariné avec votre main également fariné.

- Placez les boules dans un moule beurré et laissez pousser environ 2 heures (le temps que la pâte double de volume) avant de dorer et d'enfourner dans un four préchauffé à 160°C pour un peu moins de 20 minutes.

I wore my veil (a vintage crocheted French shawl that was originally my mother-in-law’s) for the first time baking. This time I tied the knot behind my head and let either side drape in front. I definitely felt some sort of spiritual tug as I began kneading the dough in my headscarf.

Bread magic

Saint Blaise was said to protect against sore throat.

In the Krkonoše mountains bun sellers went to the church to have the buns blessed upon his feast day (February 3) and then went door to door selling Blažejova buns, which protected against sore throats.

In the Pilsen region bakers baked maulvtaškas, common buns, which were consecrated and sold outside of the church and were also said to protect against sore throat.

I couldn’t find any recipes specifically for St. Blaise’s Day, so I decided to make buchty, Czech sweetened yeast rolls, adapted from a Czech American recipe from My Czech Heritage Cookbook by LaVina Vanorny-Barcus.

Because of Saint Blaise’s association with cattle it is thought that there may have been some dual belief with the slavic god Veles (among other things a slavic god of the underworld, earth, vegetation, farmers and cattle) lurking under the guise of the saint.

Saint Blaise was said to protect against sore throat.

In the Krkonoše mountains bun sellers went to the church to have the buns blessed upon his feast day (February 3) and then went door to door selling Blažejova buns, which protected against sore throats.

In the Pilsen region bakers baked maulvtaškas, common buns, which were consecrated and sold outside of the church and were also said to protect against sore throat.

I couldn’t find any recipes specifically for St. Blaise’s Day, so I decided to make buchty, Czech sweetened yeast rolls, adapted from a Czech American recipe from My Czech Heritage Cookbook by LaVina Vanorny-Barcus.

Ingredients:

1 cup luke warm milk (100° to 110°F)

2 3/4 TB butter

1 tsp salt

2 3/4 TB sugar (plus extra if your yeast calls for it for activation)

1 egg, beaten

1 tsp vanilla extract

1 tsp lemon extract

1 1/2 packages active dry yeast

3 to 3 1/2 cups flour

Directions:

Dissolve yeast in lukewarm milk (100° to 110°F) I warmed mine in the microwave 50 seconds, but microwaves may vary.

My package said to let the yeast activate for 5-10 minutes. I went with 10 minutes and put my melted butter in the fridge to cool.

Add salt, sugar, melted and cooled butter and eggs to the milk and activated yeast.

Add flour gradually. I just stirred mine with a wooden spoon and then kneaded it for about 5 minutes.

Put in a warm place to rise 30 minutes.

Divide into 9 pieces and shape into balls and let it rise for another 30 minutes.

Bake at 375°F until golden on top.

Caroling on St. Blaise’s Feast Day in the Czech Lands

(My Devotional Spring Runs from St. Brigid’s Day to May Eve)

Irish bannock for St. Brigid’s Day

Buchty for St. Blaise’s Day

Koláče for Valentine’s Day

Bábovka for my birthday

Bird buns for St. Matthew’s Day

Koblihy for Fat Thursday

Preclík (Pretzels)for Fox Sunday

Perník for St. Josef’s Day

Spring Manzanec