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Buchtel
Buchtel are soft, sweet, yeast-raised pastries, typically filled with fruit jam (like plum or apricot) or sweetened quark (tvaroh), and baked together in a single pan. They are often served warm, dusted with powdered sugar, and drizzled with melted butter or vanilla sauce, making them a delightful dessert or sweet main course.
🧂 Ingrédients
- 500 g All-purpose flour
- 250 ml Lukewarm milk
- 7 g Active dry yeast
- 70 g Granulated sugar
- 2 large Egg yolks
- 70 g Unsalted butter(melted, plus more for greasing)
- 1 pinch Salt
- 150 g Fruit jam (plum, apricot, or cherry)(for filling)
- to taste Powdered sugar(for dusting)
- to serve Melted butter or vanilla sauce
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the lukewarm milk with 1 teaspoon of the granulated sugar and the active dry yeast. Let it sit for about 10 minutes until frothy.
- 2
Make the dough: In a large bowl, combine the flour, remaining granulated sugar, and salt. Make a well in the center and add the activated yeast mixture, egg yolks, and melted butter. Mix until a soft, slightly sticky dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 3
First rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Shape the buchtel: Grease a baking dish (approx. 9x13 inches) with butter. Punch down the risen dough and divide it into 8 equal portions. Flatten each portion into a circle, place a spoonful of fruit jam in the center, and carefully enclose the filling, forming a smooth ball. Place the filled balls close together in the prepared baking dish.
- 5
Second rise: Cover the baking dish and let the buchtel rise again for about 30 minutes.
- 6
Bake: Preheat oven to 180°C (350°F). Bake the buchtel for 30-35 minutes, or until golden brown and cooked through.
- 7
Serve: Let the buchtel cool slightly in the pan. Dust generously with powdered sugar and serve warm, drizzled with melted butter or vanilla sauce.
💡 Conseils de pro
- ✓You can also fill buchtel with sweetened quark (tvaroh) or a poppy seed filling.
- ✓For a richer flavor, add a tablespoon of rum to the dough.
- ✓If the dough is too sticky, add a little more flour, but be careful not to make it too stiff.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of rum to the dough for extra flavor.
- Serve with a dollop of whipped cream.