Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup warm milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped nuts (walnuts, pecans, or hazelnuts)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- Powdered sugar for dusting
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 flour, granulated sugar, yeast, and salt. Mix on low speed until combined.
2. In a separate bowl, whisk together melted butter, warm milk, eggs, and vanilla extract.
3. With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until the dough comes together and forms a ball.
4. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes, until the dough is smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
6. In a small bowl, mix together chopped nuts, brown sugar, and cinnamon.
7. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking dish.
8. Punch down the dough and divide it into 12 equal pieces.
9. Flatten each piece of dough into a circle and place a spoonful of the nut mixture in the center.
10. Gather the edges of the dough and pinch them together to enclose the filling. Place the filled dough balls seam-side down in the prepared baking dish.
11. Brush the tops of the dough balls with melted butter.
12. Bake for 25-30 minutes, until golden brown.
13. Remove from the oven and let cool for 5 minutes.
14. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 12 Nut-Filled Buchteln.
Nutritional information:
Calories per serving: 347
Fat: 17g
Carbohydrates: 41g
Protein: 8g
Sodium: 104mg
Sugar: 12g
Substitutions for ingredients:
- You can use any combination of nuts that you like.
- You can use honey instead of brown sugar.
- You can use a different type of milk, such as almond milk or soy milk.
Variations:
- You can add raisins or dried cranberries to the nut mixture.
- You can add a teaspoon of orange zest to the dough for a citrusy flavor.
- You can use a different type of filling, such as Nutella or jam.
Tips and tricks:
- Make sure the butter is melted and cooled before adding it to the dough.
- Don't overfill the dough balls with the nut mixture, or they may burst open during baking.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more milk.
Storage instructions:
Store Nut-Filled Buchteln in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat Nut-Filled Buchteln, place them in a 350°F (180°C) oven for 5-10 minutes, until warmed through.
Presentation ideas:
Serve Nut-Filled Buchteln on a platter dusted with powdered sugar.
Garnishes:
Garnish Nut-Filled Buchteln with chopped nuts and a sprinkle of cinnamon.
Pairings:
Serve Nut-Filled Buchteln with a cup of coffee or tea.
Suggested side dishes:
Nut-Filled Buchteln are a sweet treat and don't necessarily need a side dish. However, you could serve them with fresh fruit or a side of yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough doesn't rise, make sure the yeast is fresh and the milk is warm but not too hot.
- If the dough is too dry, add a little more milk.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Buchteln are a traditional sweet roll from Austria and the Czech Republic. They are typically filled with jam or a sweetened poppy seed mixture.
Flavor profiles:
Nut-Filled Buchteln are sweet and nutty with a hint of cinnamon.
Serving suggestions:
Serve Nut-Filled Buchteln warm with a dusting of powdered sugar.
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Region: Austrian