This is one of the most traditional pastries of czech cuisine. Nothing really snob or posh, rather typical for working class people from country. However the delicate aroma of freshly baked tray of these buns and their delicious taste can make anybody addicted to them. Existence of this pastry is dated to 17th century when the effect of growing fermenting yeast was described and first used in a kitchen. At those times buchty were mainly cooked in a hot water instead of being baked in an oven as they are nowadays. Also before they were more often salty or served with melted butter on the top. Now when your dough grows well and you cut it in small squares, you fill them with sweet filling (like fruit marmalade, sweet curd cheese, sweet filling from poppy seeds or from nuts, thick plum jam, raisins soaked in rum or cooked apples with cinnamon), close them in a shape of small balls and bake them.
100 g margarine
100 g icing sugar
2 yolks
500 g flour
1/2 l milk
30 g fresh yeast
2 teaspoons of rum
lemon zest
your favorite filling: fruit marmalade, sweet curd cheese, sweet filling from poppy seeds or from nuts, thick plum jam, raisins soaked in rum or cooked apples with cinnamon
2 table spoons of vegetable oil for brushing the buns
icing sugar for dusting
In electric mixer whisk two yolks, sugar, rum and margarine until you get smooth cream. Combine it with flour and continue kneading manually. Then prepare start culture of yeast – in the warm (but not hot) milk crumble the yeast and one or two teaspoons of sugar. Stir up and let the yeast grow for about 5-10 minutes. When the volume doubles, mix it gently with the dough. Now knead well the dough until it is completely homogenous and a bit sticky. Shape the dough into ball, place it in a large bowl, sprinkle its surface with a bit of flour, and cover with clean dish towel. Let the dough grow in a worm place for about 1 hour until it at least double the size. Move the dough onto well floured work surface. Roll it until it is about 0.4 cm tall. Cut the dough into squares (~ 8 x 8 cm), make a shallow hole in the middle of each square and place a teaspoon of your favorite filling in the centre of the square. Then carefully fold and close each buchta in a way that filling would not leak out. Prepare baking tray, grease it with margarine and dust it with flour. Place buns next to each other in the rows on the tray, brush them with vegetable oil, cover with dish towel and let them rest for additional 20 min. Then finally bake in pre-heated oven for 20 minutes at 200oC. Remove from the oven when the surface gets golden-brown color, dust with icing sugar and enjoy!
verosweetlife 
Ah, that’s the one I was waiting for.