Buchteln is the nomero uno that comes to many people’s mind when it arrives to a delightul dish. Today, we will provide you steps on preparing a appetizing Buchteln.
We hope you got benefit from reading it, now let’s go back to buchteln recipe. To make buchteln you need 12 ingredients and 12 steps. Here is how you cook that.
First of all, below are the ingridients that you should ready to cook Buchteln:
- Get 150 ml (2/3 cup) of whole milk.
- Take 100 g (1 stick) of butter.
- Prepare 1 tsp of vanilla extract.
- You need 50 g (1/4 cup) of caster sugar.
- Prepare 15 g of fresh or 1 ½ tsp instant yeast.
- Use 180 g (1 1/2 cup) of plain flour.
- Provide 150 g of (1 heaped cup) strong white bread flour.
- Provide 1/2 tsp of fine salt.
- Use 1 of large egg.
- You need 1 of egg yolk.
- Use 8 tsp of good thick jam (I used strawberry, plum is traditional).
- Provide of icing sugar, for dusting.
After preparing the ingridients, now we are ready to make our delightful Buchteln:
- Heat up the milk and butter in a small pan or in a bowl in the microwave until the butter has melted. Let it cool down until just warm..
- Stir in the sugar, the vanilla extract and add the yeast. Mix the flours with the salt in a large bowl or in the bowl of a standing mixer..
- Pour in the milk mixture, add the egg and the egg yolk and mix with the dough hook attachment or by hand, with a wooden spoon..
- Keep mixing or kneading by hand on a floured surface (it will be very sticky though) for at least 10 minutes or until the dough becomes smooth, elastic and clears the sides of the bowl or stops sticking to your hands. Place it in a clean bowl, cover and let it double in bulk in a warm place – it will take an hour..
- Butter a round tin or a flan dish, about 30cm in diameter. Melt the remaining butter..
- Turn the dough out onto floured surface and divide into eight pieces, 85g each..
- Flatten them, then spoon a teaspoon of jam in the middle of each one..
- Pull up the edges and pinch them well together, make sure there is no potential for leaks..
- Roll each ball around on the worktop to check if it’s sealed..
- Brush each dough ball with a little butter; otherwise you’ll end up with one gigantic Buchtel. Space them evenly in the dish, cover with greased cling film and leave to puff up for 40 minutes..
- Preheat the oven to 180C/350F/gas 4. When the Buchteln have risen, brush the tops with any remaining butter and bake for 20 minutes until golden brown..
- Cool slightly in the dish, dust with icing sugar and serve warm – traditionally with vanilla sauce or custard..
Wer möchte, kann die Marmelade für die Füllung mit ein wenig Rum verfeinern. The "Buchtel" (yeast bun) for example comes from the Czech-Bohemian cuisine, where it is known as "buchtičky". Discover Buchteln in : These pull-apart rolls were once baked with lottery tickets in the center. In Austria, pull-apart rolls known as buchteln often house a dollop of plum or apricot preserves. Buchteln – eine typisch österreichische Nachspeise – werden diesmal von Resi Oma gemacht.
Recipe : Buchteln
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