Deze recept vertalen naar uw taal... De pagina wordt automatisch vernieuwd.
Buchteln with Vanilla Custard
Buchteln are soft, sweet yeast dumplings, traditionally filled with jam and baked until golden brown. They are typically served warm with a rich vanilla custard sauce, making for a comforting and classic Austrian dessert.
🧂 Ingrediënten
- 250 ml Warm milk(for the dough)
- 7 g Instant yeast
- 80 g Sugar(for the dough)
- 1 tsp Salt
- 2 large Eggs
- 125 g Unsalted butter(softened, for the dough)
- 500 g Bread flour
- 350 g Apricot jam(for filling)
- 3 tbsp Melted butter(for brushing)
- to taste Icing sugar(for dusting)
- 350 ml Milk(for the custard)
- 150 ml Cream(for the custard)
- 100 g Sugar(for the custard)
- 4 large Egg yolks(for the custard)
- 1 Vanilla bean(split and scraped, for the custard)
- 2 cl Brown rum(for the custard)
👨🍳 Instructies
- 1
For the Buchteln dough: In a large mixing bowl, combine the flour, sugar, and salt.
💡 Pro Tips: Ensure all dry ingredients are well combined before adding wet ingredients. - 2
In another bowl, whisk together the warm milk, yeast, eggs, and softened butter.
💡 Pro Tips: Make sure the milk is lukewarm, not hot, to activate the yeast properly. - 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.
💡 Pro Tips: The dough should be smooth and elastic, pulling away from the sides of the bowl. - 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.
💡 Pro Tips: A slightly warm oven (turned off) can be a good place for dough to rise. - 5
Punch down the dough and divide it into 10-12 equal portions.
💡 Pro Tips: Work gently to avoid deflating the dough too much. - 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.
💡 Pro Tips: Ensure the jam is completely enclosed to prevent leakage during baking. - 7
Place the Buchteln seam-side down in a greased baking dish, close together but not touching.
💡 Pro Tips: Close spacing helps them rise upwards and become soft and pillowy. - 8
Cover and let the shaped Buchteln rise for another 30 minutes.
- 9
Preheat your oven to 180°C (350°F). Brush the Buchteln with melted butter.
💡 Pro Tips: Brushing with butter adds richness and helps achieve a golden crust. - 10
Bake for 25-30 minutes, or until golden brown. Brush with more melted butter while hot, if desired.
💡 Pro Tips: Basting with butter after baking adds extra moisture and flavor. - 11
For the vanilla custard: Split the vanilla bean and scrape out the seeds. Boil milk, cream, sugar, and vanilla seeds in a saucepan.
💡 Pro Tips: Ensure the vanilla seeds are evenly distributed. - 12
Whisk egg yolks into the hot milk mixture until it begins to thicken. Remove the vanilla bean and stir in the rum.
💡 Pro Tips: Temper the egg yolks by gradually adding a little hot milk before whisking them into the main mixture to prevent scrambling. - 13
Let the Buchteln cool slightly, dust with icing sugar, and serve warm with the vanilla custard.
💡 Pro Tips: Serve immediately for the best texture and flavor.
💡 Pro Tips
- ✓If using active dry yeast, bloom it in the warm milk with a pinch of sugar for 10-15 minutes before adding to the flour.
- ✓You can use other jams like plum or cherry for the filling.
- ✓For a richer custard, use only egg yolks.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Fill Buchteln with chocolate spread or a mixture of nuts and honey.
- Serve with a fruit compote instead of custard.