Buchteln
We are going through a so called golden October. Cold in the morning, sunshine and blue sky during the day. A weather for Buchteln.
A typical austrian type of bun. Ovenbaked yeast dumplings filled with jam.
You can eat Buchteln any time.
Can be filled with any jam.
ovenbaked yeast buns filled with jam
- 250 ml milk
- 30 g fresh yeast or 5 g dried yeast
- 500 g flour
- 50 g powdered sugar
- lemon peel, grated
- vanilla
- 2 egg yolks
- 50 g butter, melted
- 250 g jam
- 100 g butter, melted
-
Dissolve yeast in warm milk.
-
Mix flour, sugar, lemon peel, vanilla and egg yolk.
-
Add melted butter and salt, knead to a smooth dough.
-
Let to rise in a warm place.
-
Grease a mould (20 x 30 cm) with butter.
-
Divide dough in 24 equal pieces (mines were around 38g each)
-
Roll out with a rolling pin or flatten with your hand. Fill in jam and close properly.
-
Deep in melted butter and place into the mould.
-
Let to rise for 20 to 30 minutes in a warm place.
-
Bake in preheated oven at 170° C for about 30 to 35 minutes.
-
Brush with butter while still hot.
-
Leave to cool down a bit and dust with powdered sugar.
Buchteln tastes warm or cold.
Enjoy baking!
Maggi & Family
Leave a Reply
Want to join the discussion?Feel free to contribute!