Yeast Dough for Buchteln
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 42 g yeast, fresh
- 40 grams sugar
- 150 ml milk, warm
- 300 grams flour
- 50 g butter, liquid
- 1 pinch (s) salt
- 1 sachet sugar (lemon sugar) or alternatively grated lemon zest)
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients (use only 20 g butter) and let rise either in a plastic bowl with a lid in a warm water bath (sink) or in the conventional way in a warm place, covered with a clean kitchen towel. Knead together briefly and let rise a second time. The dough should be soft but not sticky.
- Cut into 8 pieces, shape them into a round shape and place in a large, oven-safe buttered dish. Brush with 30 g melted butter and let rise for another 15 minutes. Put in the cold oven, switch to 200 ° and bake for about 35 minutes.
- Serve warm. This goes well with berry compote and / or vanilla sauce.
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