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1
Heat milk a little bit, just so that it's a bit warmer than room temperature.
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2
Dissolve the yeast in approximately half of the milk.
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3
Add in the remaining milk, flour, egg, sugar, and salt.
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4
Beat the dough with a mixer and then knead by hand a little bit.
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5
Cover the dough and leave it for 30-40 minutes, until it doubles in size.
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6
When the dough has risen, roll it out about 7 mm thick, and cut in 24 square pieces. Put a teaspoon of prune jam on each square. Make sure you do not put too much filling, otherwise it will leak!
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7
Seal the buchtas by folding them as envelopes first and then sealing tightly.
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8
Put the buchtas on a flour-sprinkled surface.
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9
In a saucepan, bring to boil 2 cups of water and place a steamer over the boiling water.
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10
Brush the steamer with some vegetable oil to prevent buchtas from sticking to it!
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11
Place a few buchtas in the steamer. Leave some space between them, as they will grow as they cook. We placed 6 pieces at a time, but of course this depends on the size of your steamer and saucepan.
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12
Note the time as you put the last buchta in the steamer and cook them for 20 minutes. Keep the water boiling. Add more water if necessary as you start to cook the next set.
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13
Ready buchtas should be spongy and moist inside, like a slightly undercooked bread.
