👨‍🍳 Fremgangsmåde

1. 1

   For the Buchteln dough: In a large mixing bowl, combine the flour, sugar, and salt.

   💡 Professionelle Tips: Ensure all dry ingredients are well combined before adding wet ingredients.
2. 2

   In another bowl, whisk together the warm milk, yeast, eggs, and softened butter.

   💡 Professionelle Tips: Make sure the milk is lukewarm, not hot, to activate the yeast properly.
3. 3

   Add the wet ingredients to the dry ingredients and knead with a dough hook attachment for about 5 minutes, or until a smooth dough forms.

   💡 Professionelle Tips: The dough should be smooth and elastic, pulling away from the sides of the bowl.
4. 4

   Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   💡 Professionelle Tips: A slightly warm oven (turned off) can be a good place for dough to rise.
5. 5

   Punch down the dough and divide it into 10-12 equal portions.

   💡 Professionelle Tips: Work gently to avoid deflating the dough too much.
6. 6

   Flatten each portion, place a spoonful of apricot jam in the center, and fold the dough around the jam to form a ball, sealing tightly.

   💡 Professionelle Tips: Ensure the jam is completely enclosed to prevent leakage during baking.
7. 7

   Place the Buchteln seam-side down in a greased baking dish, close together but not touching.

   💡 Professionelle Tips: Close spacing helps them rise upwards and become soft and pillowy.
8. 8

   Cover and let the shaped Buchteln rise for another 30 minutes.

9. 9

   Preheat your oven to 180°C (350°F). Brush the Buchteln with melted butter.

   💡 Professionelle Tips: Brushing with butter adds richness and helps achieve a golden crust.
10. 10

    Bake for 25-30 minutes, or until golden brown. Brush with more melted butter while hot, if desired.

    💡 Professionelle Tips: Basting with butter after baking adds extra moisture and flavor.
11. 11

    For the vanilla custard: Split the vanilla bean and scrape out the seeds. Boil milk, cream, sugar, and vanilla seeds in a saucepan.

    💡 Professionelle Tips: Ensure the vanilla seeds are evenly distributed.
12. 12

    Whisk egg yolks into the hot milk mixture until it begins to thicken. Remove the vanilla bean and stir in the rum.

    💡 Professionelle Tips: Temper the egg yolks by gradually adding a little hot milk before whisking them into the main mixture to prevent scrambling.
13. 13

    Let the Buchteln cool slightly, dust with icing sugar, and serve warm with the vanilla custard.

    💡 Professionelle Tips: Serve immediately for the best texture and flavor.