Buchteln with Hazelnut Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 ml milk, lukewarm
- 50 g butter
- 3 egg (s)
- 1 lemon (s), untreated, use the grated zest
- 1 teaspoon, leveled salt
- 4 tablespoon sugar, brown
- 100 g oat flakes, crunchy
- 400 g spelled flour
- 1 packet yeast
For the filling:
- 15 g butter
- 50 g hazelnuts, chopped
- 3 tablespoon sugar
- 8 tablespoon milk
- 30 g oat flakes, crusty
- 1 teaspoon cinnamon powder
- 1 vanilla pod, which the pulp
Print Recipe
Pin Recipe Instructions
- Melt the butter in the lukewarm milk and then knead all the ingredients into a smooth yeast dough. If the dough is still a bit sticky, add a little flour. Let the dough rest in a warm place for about 30 minutes.
- Prepare the filling in the meantime. Fry the hazelnuts in butter until golden brown, then sprinkle the sugar over them and let them caramelize while stirring constantly. Remove the saucepan from the stove and add the milk, oatmeal, cinnamon and the pulp of a vanilla pod. Bring to the boil briefly and then refrigerate.
- Knead the dough briefly again and then shape it into approx. 12 small balls. Press a small indentation into these balls with your thumb, fill it with the hazelnut mixture and close it again.
- Grease a baking dish and sprinkle with oat flakes. Place the Buchteln a little apart and bake in the preheated oven for 35 minutes at 180 ° C (convection: 160 ° C). If you want, you can brush the Buchteln a little with butter beforehand so that they brown more nicely.
- The Buchteln taste best warm and fresh from the oven. Vanilla sauce goes perfectly with it. If you like, you can also eat plums or cherries from the glass.
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