Buchteln

Serves 1
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Directions

  1. 1Pour the yeast dissolved in a little lukewarm milk into the planetary mixer.
  2. 2Pour the yeast dissolved in a little lukewarm milk into the planetary mixer.
  3. 3Pour the yeast dissolved in a little lukewarm milk into the planetary mixer.
  4. 4Add sugar and softened butter.
  5. 5Add sugar and softened butter.
  6. 6Add sugar and softened butter.
  7. 7Add the egg and all the flour.
  8. 8Add the egg and all the flour.
  9. 9Add the egg and all the flour.
  10. 10Add the salt.
  11. 11Add the salt.
  12. 12Add the salt.
  13. 13Let it work for 15 minutes until the dough comes completely off the planetary mixer.
  14. 14Let it work for 15 minutes until the dough comes completely off the planetary mixer.
  15. 15Let it work for 15 minutes until the dough comes completely off the planetary mixer.
  16. 16Put a little flour on the work surface, place the dough and work it, make two or three folds.
  17. 17Put a little flour on the work surface, place the dough and work it, make two or three folds.
  18. 18Put a little flour on the work surface, place the dough and work it, make two or three folds.
  19. 19Shape a ball.
  20. 20Shape a ball.
  21. 21Shape a ball.
  22. 22Put the dough in a bowl, cover it and let it rise for an hour at room temperature.
  23. 23Put the dough in a bowl, cover it and let it rise for an hour at room temperature.
  24. 24Put the dough in a bowl, cover it and let it rise for an hour at room temperature.
  25. 25After an hour of rising, flatten it.
  26. 26After an hour of rising, flatten it.
  27. 27After an hour of rising, flatten it.
  28. 28Cut the dough into small pieces and weigh them, they must be 65 grams each, and make balls.
  29. 29Cut the dough into small pieces and weigh them, they must be 65 grams each, and make balls.
  30. 30Cut the dough into small pieces and weigh them, they must be 65 grams each, and make balls.
  31. 31Cover and let rest for 15 minutes.
  32. 32Cover and let rest for 15 minutes.
  33. 33Cover and let rest for 15 minutes.
  34. 34After the resting time, take the balls, flatten them and stuff them.
  35. 35After the resting time, take the balls, flatten them and stuff them.
  36. 36After the resting time, take the balls, flatten them and stuff them.
  37. 37Seal the Buchteln.
  38. 38Seal the Buchteln.
  39. 39Seal the Buchteln.
  40. 40Shape the Buchteln again.
  41. 41Shape the Buchteln again.
  42. 42Shape the Buchteln again.
  43. 43Cover them and leave to rise for another 45 minutes.
  44. 44Cover them and leave to rise for another 45 minutes.
  45. 45Cover them and leave to rise for another 45 minutes.
  46. 46Before baking, brush well with melted butter.
  47. 47Before baking, brush well with melted butter.
  48. 48Before baking, brush well with melted butter.
  49. 49Bake in a static oven at 180 degrees for 30 minutes.
  50. 50Bake in a static oven at 180 degrees for 30 minutes.
  51. 51Bake in a static oven at 180 degrees for 30 minutes.
  52. 52Once they are baked, sprinkle with icing sugar.
  53. 53Once they are baked, sprinkle with icing sugar.
  54. 54Once they are baked, sprinkle with icing sugar.

Ingredients

  • 280 ml milk
  • 280 ml milk
  • 280 ml milk
  • 550 gr flour 00
  • 550 gr flour 00
  • 550 gr flour 00
  • 70 gr sugar
  • 70 gr sugar
  • 70 gr sugar
  • 90 gr butter
  • 90 gr butter
  • 90 gr butter
  • 20 gr fresh brewer's yeast
  • 20 gr fresh brewer's yeast
  • 20 gr fresh brewer's yeast
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 gr salt
  • 2 gr salt
  • 2 gr salt
  • 60 gr jam
  • 60 gr jam
  • 60 gr jam
  • 30 gr melted butter
  • 30 gr melted butter
  • 30 gr melted butter
  • powdered sugar
  • powdered sugar
  • powdered sugar

Equipment

planetary mixerspatulakitchen scalesieve

Tips

  • The filling can be of your choice. Cream, chocolate or pastry cream.