Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup warm milk
- 2 eggs
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 1 tsp vanilla extract
- 1/2 cup apricot jam
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Pastry brush
- 9x13 inch baking dish
- Plastic wrap
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, salt, and active dry yeast. Mix well.
2. In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
4. Knead the dough with a stand mixer fitted with a dough hook attachment for 5-7 minutes until the dough is smooth and elastic.
5. 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.
6. Preheat the oven to 350°F.
7. Grease a 9x13 inch baking dish with butter.
8. Divide the dough into 12 equal portions and shape each portion into a ball.
9. Flatten each ball with your palm and place a teaspoon of apricot jam in the center.
10. Pinch the edges of the dough together to seal the jam inside and shape the dough into a ball again.
11. Place the balls in the greased baking dish, leaving a little space between each one.
12. Brush the tops of the balls with melted butter.
13. Cover the dish with plastic wrap and let the dough rise for another 30 minutes.
14. Bake the Buchteln for 25-30 minutes or until they are golden brown.
15. Remove the dish from the oven and let the Buchteln cool for 5 minutes.
16. Dust the Buchteln with powdered sugar before serving.
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 Buchteln.
Nutritional information:
Calories: 292
Fat: 6g
Carbohydrates: 52g
Protein: 7g
Sodium: 146mg
Sugar: 14g
Substitutions for ingredients:
- You can use any flavor of jam you like instead of apricot jam.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
Variations:
- You can add raisins or chopped nuts to the dough before shaping the Buchteln.
- You can serve the Buchteln with whipped cream or vanilla sauce.
Tips and tricks:
- Make sure the milk is warm, but not hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour.
- Brushing the Buchteln with melted butter before baking will give them a golden brown color.
Storage instructions:
Store the Buchteln in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the Buchteln, place them in a preheated 350°F oven for 5-10 minutes or until they are warm.
Presentation ideas:
Serve the Buchteln on a platter dusted with powdered sugar.
Garnishes:
You can garnish the Buchteln with fresh fruit or whipped cream.
Pairings:
Buchteln go well with coffee or tea.
Suggested side dishes:
Buchteln can be served as a dessert or a breakfast pastry.
Troubleshooting advice:
- If the dough doesn't rise, the yeast may be expired or the milk may have been too hot.
- If the Buchteln are too dry, you may have overbaked them.
Food safety advice:
Make sure to wash your hands and all utensils before handling food.
Food history:
Buchteln are a traditional Austrian pastry that originated in the Bohemian region.
Flavor profiles:
Buchteln are sweet, soft, and slightly tangy from the apricot jam.
Serving suggestions:
Serve the Buchteln warm with a cup of coffee or tea.
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Region: Austrian