How to Prepare Delicious Buchteln

How to Prepare Delicious Buchteln Delicious, fresh and tasty.

Buchteln. Buchteln or Wuchteln - you will hear both expressions in Austria - are a relatively unknown treasure. They are pull-apart style yeasted sweet rolls, filled with apricot jam. The buns are not overly sweet.

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Originally, Buchteln were a Bohemian sweet dish.

You can cook Buchteln using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Buchteln

1. It’s 150 ml (2/3 cup) of whole milk.

2. It’s 100 g (1 stick) of butter.

3. You need 1 tsp of vanilla extract.

4. Prepare 50 g (1/4 cup) of caster sugar.

5. Prepare 15 g of fresh or 1 ½ tsp instant yeast.

6. It’s 180 g (1 1/2 cup) of plain flour.

7. It’s 150 g of (1 heaped cup) strong white bread flour.

8. It’s 1/2 tsp of fine salt.

9. Prepare 1 of large egg.

10. You need 1 of egg yolk.

11. You need 8 tsp of good thick jam (I used strawberry, plum is traditional).

12. Prepare of icing sugar, for dusting.

However, in the course of time they have become part of the traditional Austrian cuisine. Кухни мира. Кулинар.Клуб » Выпечка » Булочки Бухтельн (Buchteln ).

Buchteln — Bụchteln, Mehlspeise aus Hefeteig, zu Vierecken geformt, mit Pflaumenmus, Quark, Mohn u. a. gefüllt, in gefetteter Pfanne gebacken; warm oder kalt, oft mit Weinschaumsoße serviert … Buchteln are sweet yeast rolls that originated from Austria and are characterized by their light and airy texture.

These buttery and sweet rolls are served with vanilla custard sauce but they are often filled.

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Buchteln instructions

1. 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..

2. 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..

3. 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..

4. 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..

5. Butter a round tin or a flan dish, about 30cm in diameter. Melt the remaining butter..

6. Turn the dough out onto floured surface and divide into eight pieces, 85g each..

7. Flatten them, then spoon a teaspoon of jam in the middle of each one..

8. Pull up the edges and pinch them well together, make sure there is no potential for leaks..

9. Roll each ball around on the worktop to check if it’s sealed..

10. 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..

11. 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..

12. Cool slightly in the dish, dust with icing sugar and serve warm - traditionally with vanilla sauce or custard..

The "Buchtel" (yeast bun) for example comes from the Czech-Bohemian cuisine, where it is known as "buchtičky".

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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.