Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
Special equipment needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, melted butter, warm milk, warm water, yeast, salt, egg, and vanilla extract. Mix on low speed until a dough forms.
2. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
3. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
4. Preheat the oven to 350°F.
5. In a small bowl, mix together the sugar and cinnamon.
6. Grease a 9x13 inch baking dish with butter.
7. Punch down the dough and divide it into 12 equal pieces.
8. Roll each piece of dough into a ball and dip it in the melted butter, then roll it in the cinnamon-sugar mixture.
9. Place the coated dough balls in the prepared baking dish, making sure they are touching each other.
10. Cover the dish with plastic wrap and let the dough rise for another 30 minutes.
11. Bake the Buchteln for 25-30 minutes, or until they are golden brown.
12. Remove from the oven and brush the tops with any remaining melted butter.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12 cinnamon-sugar Buchteln.
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 40g
Protein per serving: 5g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can use almond milk or soy milk instead of regular milk for a dairy-free version.
Variations:
- You can add raisins or chopped nuts to the dough for extra texture.
- You can use different spices, such as nutmeg or cardamom, instead of cinnamon.
- You can serve the Buchteln with a fruit compote or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the milk and water are warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm, draft-free place for the best results.
- Brushing the tops of the Buchteln with melted butter after baking will give them a shiny finish.
Storage instructions:
- Store the Buchteln in an airtight container at room temperature for up to 3 days.
- You can also freeze the Buchteln for up to 1 month. To reheat, thaw at room temperature and then warm in the oven at 350°F for 5-10 minutes.
Reheating instructions:
- To reheat the Buchteln, place them in a 350°F oven for 5-10 minutes, or until they are warmed through.
Presentation ideas:
- Serve the Buchteln warm with a dusting of powdered sugar and a sprinkle of cinnamon on top.
- Arrange the Buchteln on a platter with fresh berries and a dollop of whipped cream.
Garnishes:
- Powdered sugar
- Cinnamon
- Whipped cream
- Fresh berries
Pairings:
- Coffee or tea
- Hot chocolate
- Spiced cider
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate mousse
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is expired or the liquid was too hot and killed the yeast. Start over with fresh yeast and make sure the liquid is warm, but not too hot.
- If the Buchteln are too dense, it may be because the dough was overworked or the liquid was too cold. Be gentle when kneading the dough and make sure the liquid is warm.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
- Use a food thermometer to make sure the internal temperature of the Buchteln reaches 190°F to ensure they are fully cooked.
Food history:
- Buchteln are a traditional Austrian sweet bread that are often filled with jam or fruit.
- They are typically served as a dessert or breakfast pastry.
Flavor profiles:
- Sweet
- Cinnamon-spiced
- Buttery
- Soft and fluffy
Serving suggestions:
- Serve the Buchteln warm with a cup of coffee or tea for a cozy treat.
- They are also great for brunch or as a dessert after a dinner party.
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Region: Austrian
Taste: Sweet, Cinnamon, Rich, Fluffy, Cinnamon-Y