Buchteln with Apricots in Römertopf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can apricot (s)
- 1 cinnamon stick (s)
- 1 teaspoon lemon (s), organic, grated zest it
- 300 grams flour
- 0.5 ½ cube yeast
- 130 g milk, lukewarm
- 25 g suar
- 25 g vanilla suar
- 50 g butter, liquid
- 1 pinch (s) salt
- 50 g flaked almonds
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Water the Roman pot.
- Sift the flour into a bowl with a pinch of salt. Mix the yeast with the sugar and the vanilla sugar in the milk, let stand for 10 minutes and pour the melted butter onto the flour. Work through for 5 minutes with the dough hook. Cover and let the dough rise in a warm place for 30 minutes.
- Remove the water from the Roman pot. Pour in the drained apricots. Put the lemon zest over it and add the cinnamon stick. Drizzle 5 tablespoons of apricot juice over it.
- Knead the dough and shape into apricot-sized dough balls. Place these next to each other on the apricots. Sprinkle with the almonds and sieve icing sugar on top. Cover the Buchteln and let rise for 20 minutes.
- Put the Römertopf in the cold oven. Bake at 180 degrees circulating air for about 40 - 45 minutes. Remove the lid for the last 3 minutes and caramelize under the grill at 250 degrees.
- When serving, pour 1 teaspoon of cinnamon sugar over the apricots.
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