Stuffed Buchteln
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 200 ml milk
- 75 g butter
- 500g flour
- 1 pack dry yeast
- 75 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 1 pinch (s) salt
- 50 g butter, melted, for bastin
For the filling:
- apricot jam or plum jam
Print Recipe
Pin Recipe Instructions
- Slowly heat the milk and butter on the stove until the butter has melted. Mix the flour, salt, yeast, sugar and vanilla sugar together. Then add the butter-milk and an egg and knead everything well with the dough hook of a hand mixer until the dough loosens from the edge of the bowl. Cover and let rise for about 1 hour.
- Knead the dough briefly on a floured worktop, shape into a roll and cut into approx. 15 slices. Place 1 teaspoon of jam in the middle and roll the dough pieces into balls.
- Grease a springform pan or a baking dish and place the dough balls next to each other. Let rise for another 20 minutes.
- Before the Buchteln go into the oven, pour melted butter over them. Bake at 180 ° C top / bottom heat for approx. 25 minutes.
- Note: You should check beforehand whether the springform pan is tight so that the liquid butter that comes over the Buchteln does not run out. If it is not, either wrap the tin in aluminum foil or use a baking dish.
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