Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup apricot jam
- 1/2 cup chopped almonds
- Powdered sugar for dusting
Special Equipment Needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking dish
- Pastry brush
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast. Mix to combine.
2. Add the warm milk, melted butter, and eggs to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 350°F. Line a 9x13 inch baking dish with parchment paper.
6. On a lightly floured surface, roll out the dough into a rectangle that is about 1/4 inch thick.
7. Spread the apricot jam over the surface of the dough, leaving a 1-inch border around the edges.
8. Sprinkle the chopped almonds over the apricot jam.
9. Starting from the long side of the rectangle, roll the dough tightly into a log.
10. Cut the log into 12 equal pieces.
11. Place the pieces cut-side up in the prepared baking dish.
12. Cover the dish with plastic wrap and let the dough rise for another 30 minutes.
13. Remove the plastic wrap and bake the Buchteln for 25-30 minutes, or until they are golden brown.
14. Remove the Buchteln from the oven and let them cool for 5 minutes.
15. Dust the Buchteln with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour 55 minutes
Temperature:
350°F
Serving size:
12 Buchteln
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 36g
Protein: 6g
Sodium: 90mg
Sugar: 13g
Substitutions for ingredients:
- Almond flour can be used instead of chopped almonds.
- Raspberry or strawberry jam can be used instead of apricot jam.
Variations:
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
- Use hazelnuts instead of almonds for a different nutty flavor.
- Drizzle a glaze made of powdered sugar and milk over the Buchteln after they have cooled.
Tips and Tricks:
- Make sure the milk is warm, but not hot, to activate the yeast properly.
- Use a sharp knife or dental floss to cut the dough into equal pieces.
- Brush the Buchteln with melted butter before baking for a golden brown crust.
Storage Instructions:
Store the Buchteln in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the Buchteln in the oven at 350°F for 5-7 minutes, or until they are warmed through.
Presentation Ideas:
Serve the Buchteln on a platter dusted with powdered sugar and garnished with fresh apricots.
Garnishes:
Fresh apricots or whipped cream can be used as garnishes.
Pairings:
Serve the Buchteln with a cup of coffee or tea for a sweet breakfast or dessert.
Suggested Side Dishes:
Fresh fruit or a side salad can be served alongside the Buchteln for a balanced meal.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour until it becomes smooth.
- If the dough is too dry, add a little more milk until it becomes elastic.
Food Safety Advice:
Make sure to wash your hands and all equipment thoroughly before starting to prepare the recipe.
Food History:
Buchteln are a traditional Austrian sweet bread that is typically filled with jam or fruit.
Flavor Profiles:
The Buchteln have a sweet and nutty flavor with a soft and fluffy texture.
Serving Suggestions:
Serve the Buchteln warm or at room temperature for the best flavor and texture.
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Region: Austrian