Bohemian Buchteln with Curd Cheese or Powidl Filling

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 35 mins
Total Time 3 hrs 5 mins
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

For the pre-dough:

  • 30 g yeast
  • 250 ml milk, lukewarm
  • 1 tablespoon sugar
  • 2 tablespoon flour

For the main dough:

  • 500 g flour + some flour for dustin
  • 90 g suar
  • 100 g butter
  • 2 egg (s)
  • 1 pinch (s) salt
  • 1 packet vanilla sugar
  • 0.5 ½ lemon (n)

For the filling: (curd cheese filling)

  • 125 g low-fat quark (curd cheese)
  • 0.5 ½ pack vanilla sugar
  • 20 g suar
  • 1 egg yolk
  • 2 tablespoon rum
  • 25 g raisins
  • a little lemon (s), zest

For the filling: (Powidl filling)

  • Plum jam
  • some cinnamon
  • 1 teaspoon rum

Also:

  • 100 g butter, melted, for the mold and for brushin
  • Icing sugar for dusting
Bohemian Buchteln with Curd Cheese or Powidl Filling
Bohemian Buchteln with Curd Cheese or Powidl Filling

Instructions

  1. Whisk the ingredients for the pre-dough well, dust with flour and let rise for 15 minutes in a warmer place without drafts.
  2. Then add all the ingredients for the main dough and stir with the food processor for about 10 minutes at high speed, until the dough no longer sticks to the bowl, but bubbles up and is nice and smooth and shiny. Dust the dough again with flour, cover the bowl with a cloth and let rise in a warm place for about 1 hour, the volume should increase by at least half.
  3. Prepare the filling in the meantime.
  4. Quark filling:
  5. Wash the raisins in a sieve under hot water and leave to soak in a cup covered with rum for 30 minutes. Then filter through.
  6. Mix the egg yolks with the sugar, add the vanilla sugar, stir in the quark, raisins and lemon zest.
  7. Powidl filling:
  8. Stir the powidl (plum jam) with 1 teaspoon rum and a little cinnamon until smooth. If you don`t want to use rum, just leave it out.
  9. Grease a sufficiently large spout with 1/3 of the liquid butter.
  10. Divide the dough into 20 pieces. Flatten each piece by hand or roll it out into small squares with a rolling pin. Put 1 teaspoon or a little more filling into each of the dough squares, either plum jam (Powidl) or quark filling. Beat the 4 corners of the dough on top of each other. Place each Buchtel with the closed side (ie the unsightly side) facing down in the baking dish. Brush the Buchtel that has just been inserted with butter and then place the next Buchtel next to it, but do not put it too close together, as the Buchtel still need some space to rise. Brush each Buchtel separately with butter.
  11. When all the Buchteln are in, let rise again for 15 minutes and then bake in the preheated oven at 180 ° C top / bottom heat for approx. 35 minutes on the middle rack. The Buchteln shouldn`t be too dark.
  12. Let the Buchteln cool in the mold, then separate, sprinkle with powdered sugar and enjoy fresh !!
  13. Tip: I fill 10 Buchteln with Powidl, the other 10 with Quark - so you have a little choice.

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