Carinthian Buchteln with Plum Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500 g wheat flour type 405
- 1 cube fresh yeast (yeast)
- 60 g suar
- 1 pinch (s) salt
- 75 g butter
- 1 packet vanilla sugar
- 250 ml milk, lukewarm
- 1 egg (s)
Also:
- 200 g plum jam, possibly a little more (Powidl)
- 40 g butter, melt
- Powdered sugar for dusting (powdered sugar)
Print Recipe
Pin Recipe Instructions
- Knead a soft yeast dough from flour, yeast, milk, sugar, egg, salt, vanilla sugar and butter and let rise for approx. 45 minutes.
- Roll out the dough on a floured worktop to a height of approx. 1 cm. Now cut into 7 cm squares. Alternatively, you can use a glass with a diameter of 8 cm to cut out the shape. Put a teaspoon of plum jam on each piece of dough and close the pieces around the plum jam.
- Grease a 26 cm diameter springform pan and place the dough balls close together. It makes about 18-20 pieces. Let the dough rise again for 30 minutes.
- Pour the melted butter over the balls and bake the Buchteln in a preheated oven at 200 ° C top / bottom heat for about 20 minutes.
- Allow to cool on the wire rack and dust with powdered sugar or decorative sugar before serving.
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