Buchteln
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 1 point yeast (dry yeast)
- 100 ml milk, lukewarm
- 20 g suar
- 340 g flour
- 1 egg (s)
- 2 egg yolks
- 130 g butter, soft
- salt
- 1 vanilla pod, the pulp it
- 0.5 teaspoon ½ lemon (s) - zest, grated
- 80 g jam (e.. forest fruit)
- margarine
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, knead the yeast, milk, sugar, flour, egg, egg yolks, 80g butter, 1 pinch of salt, vanilla pulp and lemon zest. Let rise in a warm place for about 30 minutes.
- Knead the dough again and let rise again, about 15 minutes.
- Then shape into 16 balls. Make a well in each ball and add 1/2 teaspoon of jam.
- Preheat oven to 175 degrees.
- Seal the dough over the filling with your fingers (squeeze). Place the Buchteln with the seam down in a greased, ovenproof dish. (e.g. casserole dish)
- Let the Buchteln rise for another 15 minutes. Brush with melted butter, sprinkle with powdered sugar and bake at 175 degrees for 20 minutes.
- Sprinkle with powdered sugar before serving.
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