Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup warm milk
- 2 large eggs
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 1/4 cup orange marmalade
- 1/4 cup powdered sugar
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, yeast, and salt. Mix on low speed until combined.
2. In a separate bowl, whisk together the warm milk, melted butter, and eggs.
3. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until the dough comes together and forms a ball.
4. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Grease a large bowl with cooking spray and transfer the dough to the bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 350°F.
7. Punch down the dough and knead in the dried cranberries.
8. Roll the dough into 12 equal-sized balls and place them in a greased 9x13 inch baking dish.
9. Melt the orange marmalade in the microwave for 30 seconds and brush it over the tops of the dough balls.
10. Cover the dish with plastic wrap and let it rise in a warm place for 30 minutes.
11. Bake for 25-30 minutes, or until the tops are golden brown.
12. Remove from the oven and let cool for 5 minutes.
13. Dust the tops with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour 55 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12 Orange-Cranberry Buchteln.
Nutritional information:
Calories per serving: 267
Fat: 5g
Carbohydrates: 49g
Protein: 7g
Sodium: 104mg
Sugar: 13g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped apricots.
- Orange marmalade can be substituted with apricot or raspberry jam.
Variations:
- Add chopped nuts, such as pecans or almonds, to the dough for added texture.
- Replace the orange marmalade with a cream cheese glaze for a richer flavor.
Tips and tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- Use a pastry brush to evenly distribute the orange marmalade over the dough balls.
- Cover the dish with plastic wrap to prevent the dough from drying out while it rises.
Storage instructions:
Store leftover Orange-Cranberry Buchteln in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the Buchteln in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Orange-Cranberry Buchteln warm, dusted with powdered sugar, and arranged on a platter.
Garnishes:
Garnish with fresh cranberries, orange zest, or chopped nuts.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
Make sure to wash your hands and all surfaces before handling food. Check the expiration date on the yeast to ensure it is still active.
Food history:
Buchteln are a traditional Austrian sweet roll that are typically filled with jam or fruit.
Flavor profiles:
The Orange-Cranberry Buchteln have a sweet and tangy flavor from the orange marmalade and dried cranberries.
Serving suggestions:
Serve the Orange-Cranberry Buchteln for breakfast, brunch, or as a sweet snack.
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Region: Austrian