Buchteln with Jam Filling and Vanilla Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 packet vanilla sugar
- 125 ml milk
- 2 tablespoon sugar
- 20 g yeast
- 50 g mararine, or butter
- 1 egg yolk
- 1 pinch (s) salt
- 12 teaspoons jam, without pieces
For the sauce:
- 3 tablespoon mascarpone
- 1 egg white
- 250 ml whipped cream
- 2 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Buchteln:
- Mix the flour, sugar and vanilla sugar. Heat the milk in the microwave for about 30 seconds. (The optimum temperature for yeast fermentation is 32 ° C. Caution: baker`s yeast is inactivated from 45 ° C.)
- Crumble the yeast into the milk, dissolve it and add to the flour-sugar mixture, mix and let rise for 5 minutes.
- Melt the margarine, mix it with the milk, egg yolk and salt and add to the pre-dough. Knead the dough until smooth with your hand or a dough hook. If it`s too sticky to add a little more flour, it`s too dry to add a little milk.
- Cover the bowl with a damp towel and place in a warm place for 30 minutes, e.g. on a low heater.
- Knead the yeast dough again, shape into a roll and divide into 12 equal pieces. Shape the pieces into circles, put a teaspoon of jam on each and then shape them into balls. Put the balls in a well-greased tin not too close to each other and let rise for about 20 minutes.
- Then the Buchteln are baked at 200 ° C for about 20-25 minutes.
- Sauce:
- Carefully mix the cream and mascarpone together until creamy. Beat the egg white and fold in carefully. Sweeten with vanilla sugar as desired.
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