Potato Buchteln
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g potato (s)
- 30 g yeast
- 125 ml milk
- 150 grams sugar
- 1 pinch (s) salt
- 60 g butter
- 100 grams flour
- 100 g semolina
Also:
- 100 g plum puree or jam
- 40 g butter for the mold and for brushin the Buchteln
- 2 tablespoon flour for the work surface
Print Recipe
Pin Recipe Instructions
- Steam the potatoes, peel them, press them through a potato press and let them cool. Warm the milk slightly, crumble in the yeast, add a little sugar and cover and let rise in a warm place for half an hour.
- Melt the butter, add the remaining sugar and a pinch of salt to the potatoes and mix well. Mix in the flour, semolina and the yeast milk until you have a smooth dough. Cover and let rise for another half an hour.
- Roll the dough on a floured surface into a sausage about five centimeters thick. Cut into slices three centimeters thick. Cut an opening in each slice from the side. Fill with a spoonful of plum puree or jam and close tightly again. Put the Buchteln in a well-greased dish so that the bottom is completely covered. Brush with melted butter and cover again for a quarter of an hour.
- Bake in the oven preheated to 190 degrees top / bottom heat for half an hour until the surface has turned a golden yellow color.
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