It smells tempting from the oven if you follow this recipe for Buchteln on Sundays.
Loose yeast dough meets creamy filling.
Divine!
Buchteln are a yeast dough specialty * that is called and prepared differently depending on the region.
What some people
call
a
Buchteln
, the Bavarian and the Palatinate call
Rohrnudeln
and the next
call it
yeast dumplings
.
They originally come from the Bohemian kitchen.
Opinions are also divided when it comes to the filling: for example, jam, whole plums, curd cheese, plum jam or nut nougat cream are possible.
Just take what you like!
All recipes have one thing in common: The result is
delicious
.
And the preparation is not difficult at all.
You will probably have the ingredients you need in the house even on weekends without having to do bulk shopping.
Now you just have to
plan
a little
time
- as you know, yeast dough needs enough time to
rise
- and you can start making
homemade Buchteln
.
Also interesting:
with this common mistake you will ruin cakes and bread.
Buchteln for Sunday breakfast: you need these ingredients
400 g flour + a little more to knead
80 g of sugar
1 packet of dry yeast
1 egg
Zest of 1 organic lemon
50 g melted butter
150 ml of warm milk
some vegetable oil
Plum jam, nut nougat cream or jam (as desired)
1 egg yolk or some milk
Check out this post on Instagram
A post shared by Nataša (@my_sweet_diary_) on Sep 13, 2019 at 5:03 am PDT
Sample image - not the actual recipe image
Also read:
Still croissants left from breakfast?
Use it to bake a cake!
How to prepare Buchteln in the oven: the perfect Sunday breakfast
Sift the flour into a large bowl.
Add the sugar and the dry yeast.
Mix the dry ingredients a little and make a well in the middle with your fingers.
Put the egg in this groove.
Also add the lemon zest and the melted butter.
Mix all the ingredients together, then add the milk and knead everything into a round dough ball.
Put some vegetable oil over the dough and rub it in.
Now cover the bowl with cling film and let the yeast dough rise for an hour.
Then take the dough out of the bowl, dust it with flour and knead it again.
Divide the dough into ten to twelve equal pieces, preferably with a dough cutter.
(promotional link)
Roll each piece into a small ball and flatten it with your hands.
Now put about one tablespoon of the filling of your choice in the middle.
Fold the dough over the filling and form a ball again.
Place the dough balls in a baking pan - they should all have enough space, even after they have risen - and let them rise again for an hour.
Preheat the oven to 180 degrees circulating air.
Now brush the surface of the Buchteln with egg yolk or milk so that they turn a nice brown.
Bake the Buchteln in the oven for 20-25 minutes.
To get the Buchteln out of the baking pan, you can turn them out onto a large plate and then turn them over again.
If you like, you can sprinkle the Buchteln with powdered sugar or
serve
with
vanilla sauce
.
The nice thing: everyone at the
breakfast table
can break off their own piece, like with a pull-apart bread.
Enjoy your meal!
(mad)
* Merkur.de is part of the nationwide Ippen-Digital editors network.
Read more:
Happy breakfast: With this simple ingredient, your pancakes taste better immediately.
A giant cookie from the pan
A giant cookie from the pan
This article contains affiliate links.
Rubric list picture: © instagram.com/my_sweet_diary_
