Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, buchteln. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Buchteln is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Buchteln is something which I’ve loved my entire life. They’re fine and they look wonderful.
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. Buchtel; also Wuchteln(n), Ofennudel(n), Rohrnudel(n)), are sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they stick together.
To get started with this recipe, we must first prepare a few components. You can have buchteln using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Buchteln:
- Take 150 ml (2/3 cup) whole milk
- Make ready 100 g (1 stick) butter
- Make ready 1 tsp vanilla extract
- Prepare 50 g (1/4 cup) caster sugar
- Get 15 g fresh or 1 ½ tsp instant yeast
- Get 180 g (1 1/2 cup) plain flour
- Take 150 g (1 heaped cup) strong white bread flour
- Make ready 1/2 tsp fine salt
- Prepare 1 large egg
- Take 1 egg yolk
- Get 8 tsp good thick jam (I used strawberry, plum is traditional)
- Make ready icing sugar, for dusting
Buchteln or yeast rolls are part of Viennese cuisine but, like many other dishes, originated elsewhere. It was, in fact, Bohemian cooks who came to work for the well-off Viennese households and the aristocracy who brought them to the capital during the time of the Habsburg empire. Austrian Buchteln recipe, vanilla sauce optional. Buchteln (boogh-telln) are tricky to pronounce for an English speaker, but very easy to eat!
Steps to make 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.
They are basically jam doughnuts baked in a cluster - so healthier than the ordinary deep fried doughnuts. Buchteln are Bavarian/Austrian sweet rolls or dumplings usually filled with jam. I've seen them served with warm vanilla sauce poured on the top of them. They are also popular in other regions of Europe, including my homeland, Bosnia. They are very simple to make.
So that’s going to wrap it up for this special food buchteln recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
