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
- 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.
Maggi & Family
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