Brhlovské podlievané buchty

Appearance & taste

The buchty are balls 8 to 10 cm in diameter. After frying they are reddish; the colour of the finished pastry depends on the coating of poppy seeds, ground nuts, cinnamon or cocoa. They smell delicately of yeast and of the coating and taste of the filling and the topping.

Steaming makes the surface slightly crisp, a kind of crust, while the dough inside stays soft, compact, elastic and moist and does not dry out. According to the specification, the coating and this crust ensure that the pastry keeps its round shape even when it has cooled, although the dough is soft and light.

Production

The yeast dough consists of wheat flour, egg yolk, fat, salt, icing sugar, milk and raising agent; for each kilogram of flour there are 125 g of butter or margarine and 50 ml of oil. The yeast is started with milk and granulated sugar. The dough is leavened but relatively light, so that it can absorb liquid well during frying; according to the specification, ordinary fried pastries have a denser dough.

The dough is mostly made by hand: it is left to rise, divided into loaves and then into squares, filled with 30 to 40 g of plum or chocolate cream and rolled into balls. Instead of being baked in the oven, the balls are deep-fried in oil or lard in a deep pan, already filled. Shortly before the end, lukewarm water is poured over them and they are covered until the water has evaporated. According to the specification, only producers with inherited experience can judge the right moment, the amount of water and the duration. While still hot, the buchty are coated with the topping. All steps take place in the area; the origin of the raw materials is not restricted.

Origin & history

The area is the municipality of Brhlovce in the north of the Levice district in the Nitra region. According to the specification, the village is known for its rock dwellings carved into tuff, the last surviving vernacular buildings of this kind in Slovakia. They are linked to the tradition of the pastry: their damp surroundings with a constant temperature let the dough rise and become supple.

When the pastry was first called “Brhlovské podlievané buchty” is not documented in writing, but there was an extensive oral tradition. According to the specification, the name together with the village came into use in the first half of the last century, to distinguish the pastry from Brhlovce from similar products. Today it is sold at farmers’ and craft markets, festivals and events throughout Slovakia.