Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 1 cup milk, warmed
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup walnuts, finely chopped
- 1/2 cup brown sugar
- 1 tsp 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, granulated sugar, salt, and yeast. Mix until well combined.
2. Add the warm milk, melted butter, eggs, and vanilla extract to the dry ingredients. 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. 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.
5. In a small bowl, mix together the chopped walnuts, brown sugar, and cinnamon.
6. Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a circle and place a spoonful of the walnut mixture in the center.
7. Gather the edges of the dough and pinch them together to seal the filling inside. Place the filled dough balls seam-side down in the baking dish.
8. Brush the tops of the dough balls with melted butter and cover the dish with plastic wrap. Let the dough rise for another 30 minutes.
9. Preheat the oven to 350°F. Bake the Buchteln for 25-30 minutes, until golden brown.
10. Serve warm, garnished with powdered sugar and extra chopped walnuts.
Time:
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories: 415
Fat: 20g
Saturated Fat: 9g
Cholesterol: 81mg
Sodium: 162mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 19g
Protein: 8g
Substitutions for ingredients:
- Almonds or pecans can be substituted for walnuts.
- Honey or maple syrup can be substituted for brown sugar.
Variations:
- Add raisins or dried cranberries to the walnut filling.
- Drizzle the baked Buchteln with a glaze made from powdered sugar and milk.
- Make a savory version by filling the dough with cheese and herbs.
Tips and tricks:
- Make sure the milk is warmed to around 110°F, but not too hot, or it will kill the yeast.
- Use a pastry brush to evenly distribute the melted butter on top of the dough balls.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
Storage instructions:
Store leftover Buchteln in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, wrap the Buchteln in foil and warm them in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the warm Buchteln on a platter, dusted with powdered sugar and garnished with chopped walnuts.
Garnishes:
Powdered sugar and chopped walnuts
Pairings:
Coffee, tea, or hot chocolate
Suggested side dishes:
Fresh fruit or a green salad
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the milk was too hot.
- If the Buchteln are too dry, they may have been overbaked or not enough butter was used.
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 Austrian pastry that originated in the region of Bohemia. They are typically filled with fruit or jam, but this recipe uses a walnut filling.
Flavor profiles:
The Buchteln are sweet and nutty, with a hint of cinnamon.
Serving suggestions:
Serve the warm Buchteln as a dessert or a sweet breakfast treat.
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Region: Austrian