BUCHTELN

January 6, 2017

Christmas means quality family time. Unfortunately this year I was so busy I missed the cookie baking weekend :(
But my lovely aunt with the magic baking hands was kind enough to come by a second time to give me my baking fix.
Austrians love their buns and dumplings. Buchteln [some call it Wuchteln] with vanilla sauce are high up on my list of all time favorites. I love living in a country where sweet buns in vanilla sauce count as a main dish :D And as always my aunt makes the fluffiest of them all!

BUCHTELN – BAKED YEAST BUNS IN VANILLA SAUCE

  • 400g flour [+ more if needed]
  • 40g butter [melted]
  • 40g sugar
  • pinch salt
  • 10g dry yeast [1.5 packages]
  • 250ml milk [lukewarm]
  • 1 egg
  • lemon zest
  • plum jam
  • rum [optional]
  • sunflower seed oil [or any other neutral tasting oil]

_ combine flour, butter, sugar, salt, yeast, milk, egg and lemon zest in a large bowl
_ use a wooden spoon to mix dough well
_ dough should be slightly sticky [but use more flour if it really feels too wet]


_ cover bowl with a lid [or cling foil] and place in a warm spot to grow
_ once lid pops open [or foil is really stretched] deflate the dough with a wooden spoon
_ repeat this two more times [should take about 3x 20 minutes]
[if you want to skip this part just take the dough out of the bowl after mixing all ingredients and knead for a good while until you end up with a really smooth dough surface – then it’s fine if you just let the dough grow once]

_ mix a good amount of plum jam with 3 tablespoons rum [you can use water instead if you like]
_ prepare a large oven proof dish by generously covering the inside with oil
_ place dish on e.g. a book so the dish is slightly angled and all the oil runs to one side

_ take the deflated dough and use a spoon to cut of lemon sized pieces
_ quickly roll into a ball and flatten it out in your palm


_ place about ½ teaspoon jam in the center


_ fold the dough closed and slightly pinch together so the jam is sealed in


_ cover dough ball with oil from all sides [by rolling it in the oil that runs to one side in the dish]
_ place the dough ball fold side down in the dish
_ proceed the same way with the remaining dough
_ place the dough balls rather tight in a single layer in the dish
[try to be quick with filling the dough – the first dough balls will start to grow again quickly]

_ cover dish with a kitchen towel and leave to grow in a warm spot for about 15 minutes


_ preheat oven to 200°C
_ place your dish into the oven and reduce heat to 180°C [if the Buchteln go brown quickly turn down the heat to 160°C after 15 minutes]


_ bake for about 30 minutes [until golden in color]
_ serve with warm vanilla sauce

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