BUCHTELN
400 g flour [+ more if needed]
40 g butter [melted]
40 g sugar
pinch salt
10 g dry yeast [1.5 packages]
250 ml 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
BUCHTELN
400 g Mehl [+ bei Bedarf mehr]
40 g Butter [geschmolzen]
40 g Zucker
Prise Salz
10 g Trockenhefe [1,5 Packungen]
250 ml Milch [lauwarm]
1 Ei
Zitronenschale
Pflaumenmus
Rum [optional]
Sonnenblumenöl
[oder ein anderes Öl mit neutralem Geschmack]
