Savory buchty with beef and mozzarella

Ingredients

• 500 g All-purpose flour (Sift before use)
• 1 c. à café Salt
• 2 c. à café Baking powder (leavening powder)
• 200 ml Thick crème fraîche (At room temperature)
• 2 Eggs (At room temperature)
• 100 ml Whole milk
• 300 g Ground beef (Choose meat with 15% fat)
• 1 c. à café Garlic powder
• 1 c. à café Provençal herbs
• ½ c. à café Ground black pepper
• 2 c. à soupe Olive oil (For cooking the meatballs)
• 1 c. à soupe Tomato sauce (Per bun, inside)
• 100 g Grated mozzarella (Finely grated)
• 1 c. à soupe Olive oil (for brushing) (At the end, before the cheese)

Instructions

1. Prepare the dough

   In a large mixing bowl (or food processor), add the flour, salt, baking powder, crème fraîche, eggs and milk. Mix until a homogeneous dough forms, then knead for 10 minutes until the dough is supple and slightly sticky.

   Time: PT15M

2. First rise

   Form a ball with the dough, place it back in the bowl, cover with a clean kitchen towel and let rest 2 hours at room temperature, away from drafts, until it doubles in size.

   Time: PT2H

3. Prepare the meat filling

   In another bowl, combine the ground beef, garlic powder, Provençal herbs, salt and pepper. Form small balls the size of a walnut (about 15 g each).

   Time: PT10M

4. Brown the meatballs

   Heat olive oil in a skillet over medium‑high heat and brown the meatballs 2 minutes on each side, just to color them (they will finish cooking in the oven).

   Time: PT2M

   Temperature: Medium heat

5. Divide and shape the dough

   Deflate the risen dough, divide it into 20 equal portions (about 45 g each) and shape each portion into a small ball. Place the balls in the chosen pan, pressing them gently against each other.

   Time: PT10M

6. Second rise

   Cover the pan with a clean kitchen towel and let rise 1 hour, until the balls puff up again.

   Time: PT1H

7. Initial baking of the buchty

   Preheat the oven to 170 °C. Place the pan in the oven and bake 20–25 minutes, until the buchty are lightly golden.

   Time: PT25M

   Temperature: 170°C

8. Topping and second bake

   Remove the pan, carefully cut off the top of each buchty with the tip of a knife. Brush the interior with a drizzle of olive oil, add a teaspoon of tomato sauce, place a pre‑browned meatball, then sprinkle with grated mozzarella. Return to the oven for 10 minutes to melt the cheese.

   Time: PT10M

   Temperature: 170°C

9. Rest and serve

   Let the buchty rest for 5 minutes out of the oven, then serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

28 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder (leavening powder): Baking soda + cream of tartar
• Instead of Thick crème fraîche: 0% fat fromage blanc
• Instead of Eggs: Apple sauce puree (for vegetarian version)
• Instead of Whole milk: Almond milk
• Instead of Ground beef: Ground veal, Plant-based meat blend
• Instead of Garlic powder: Fresh minced garlic
• Instead of Provençal herbs: Dried thyme
• Instead of Olive oil: Sunflower oil
• Instead of Tomato sauce: Passata, Red pesto
• Instead of Grated mozzarella: Grated cheese such as Emmental
• Instead of Olive oil (for brushing): Melted butter

Equipment Needed

• Large mixing bowl or pot
• Food processor or blender (optional)
• Kitchen scale
• Frying pan
• Square or rectangular pan (cake pan type)
• Oven
• Kitchen knife
• Kitchen brush (optional)
• Clean kitchen towel
• Cooling rack (optional)

Critical Steps — Do Not Skip

• First rise (2 h)
• Second rise (1 h)
• Initial bake until lightly colored
• Add cheese and second bake

Chef Tips from the Video

• Sift the flour together with the baking powder to avoid lumps.
• Use melted butter instead of olive oil for a richer flavor.
• Lightly sprinkle sweet paprika on top before the second bake for a touch of color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: At room temperature, consume within 4 hours.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator (doubling the time).
• Brown the meatballs ahead of time and keep them refrigerated before assembly.