Yesterday, I decided to make Buchty na pare, one of my favorite childhood recipes. This traditional Slovak dish consists of soft steamed buns filled with plum jam. It always reminds me of my mother teaching me how to knead dough in our cozy kitchen. What I didn’t expect was just how many buns this recipe would make—enough to feed a small village!

But the abundance turned out to be a blessing. I got creative with the leftovers. I baked some in my trusty remoska. I used the extra yeast to whip up a quick yeast soup (drožďová polievka). The result? A day filled with comforting Slovak flavors and happy memories.

Ingredients for the Dough

• 300 g plain flour
• 250 g semi-coarse flour
• 30 g fresh yeast
• 300 ml full-fat milk
• 2 eggs
• 40 g sugar
• 1 teaspoon salt

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How to Make Buchty na pare

Step 1: Activate the Yeast

Warm the milk and stir in sugar. Crumble the yeast into the milk, mix gently, and let it sit until bubbly.

Step 2: Mix the Dough

Combine the flour, eggs, sugar, and salt in a large bowl. Add the activated yeast mixture and knead until smooth and elastic. You can do this by hand (as I prefer) or with a mixer.

Step 3: Let It Rise

Cover the dough with a towel, or as I do it, with a shower cap. Let it rest in a warm place until it doubles in size.

Step 4: Shape the Buns

Roll the dough out on a floured surface and cut it into squares. Add a teaspoon of plum jam to the center of each square. Then, pinch the edges together to form a bun.

Step 5: Steam the Buns

Place the buns on a greased steaming rack to prevent sticking. Steam for 10–12 minutes until fluffy and cooked through.

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Serving Suggestions

Traditional Slovak Topping: Sprinkle with ground poppy seeds and powdered sugar, then drizzle with melted butter.
Czech-Style Topping: Replace poppy seeds with grated hard curd cheese for a savory-sweet twist.
Austrian Germknödel: In Austria, these buns are served with a combination of poppy seeds, powdered sugar, and vanilla sauce, making them a rich dessert.

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Getting Creative with Leftovers

This recipe made so many buns that I had to get resourceful! Here’s what I did:

• Baked Buns: I baked the extra buns in my remoska, a handy kitchen tool that I inherited. If you don’t have a remoska, an oven works perfectly too. They turned out golden and slightly crispy—a fun variation on the original steamed version.
• Yeast Soup: With leftover yeast (fresh yeast usually comes in 42 g blocks), I made drožďová polievka, a quick and nourishing soup rich in vitamin B. It’s a simple but delicious way to avoid waste. (I’ll share the full recipe later this week!)

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Why I Love This Recipe

Making Buchty na pare isn’t just about the taste—it’s about preserving traditions and creating new memories. Yesterday’s batch reminded me of my childhood and gave me the chance to share this piece of Slovak heritage with my own family. The mix of soft, sweet buns and creative leftover ideas made the day extra special.

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Try It Yourself!

Have you ever made Buchty na pare or a similar recipe? I’d love to hear about your experience or any creative twists you’ve tried. Or check out my other recipes for Yeast Soup or Homemade Noodles with Balkan cheese sauce. Share your thoughts in the comments or tag me on Instagram @beth_slowliving if you try this recipe—I’d love to see your creations!