Buchteln According To Austrian Recipe
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 125 ml milk
- 17 g fresh yeast
- 250 g flour
- 25 g powdered suar (powdered suar)
- 0.5 teaspoon ½ salt
- 1 teaspoon vanilla sugar
- 1 large egg yolk
- 30 g butter, soft, for the douh
- 1 lemon (s), organic, grated zest it
- Butter, soft, for the shape
Also:
- 150 g plum puree (Powidl) or apricot jam
- 60 g butter, liquid
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Heat the milk until it is lukewarm. Crumble the yeast into the milk and use a whisk to dissolve it in the milk. Sift the flour and powdered sugar into a mixing bowl and knead with the remaining ingredients for about 5 minutes to form a smooth yeast dough. Cover and let the dough rise in a warm place for about 30 minutes.
- Melt 60 g butter and allow to cool. Grease an ovenproof dish with soft butter. Divide the yeast dough into even pieces of approx. 40 g.
- Roll out the pieces of dough on a lightly floured work surface about 1 cm thick and put a teaspoon of jam in the middle. Squeeze the pieces of dough back together over the jam.
- Dip the Buchteln in the melted butter and place in the mold with the closure side down. Let the Buchteln rise in a warm place for about 20 minutes.
- Preheat the oven to 170 ° C top and bottom heat. Bake the Buchteln on the second rack from the bottom for approx. 25 to 30 minutes, depending on the size.
- Dust the Buchteln with powdered sugar before serving and enjoy lukewarm.
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