Buchteln - sweet rolls made of yeast dough.
Adapted from:
Felipe's Virtuoso: Buchteln. Булочки бухты от Дарии Цвек.
Безопарное тесто на активированных дрожжах.
Булочки из кусочков теста по по 50г с 15г начинки на булочку.
Смазка белком, выпечка со слипами 20-30мин при 175-190С.
Горячие булочки посыпать сахарной пудрой.
Buchteln (also known as Ofennudel or Rohrnudel in German) are very popular in Southern German, Austrian, Hungarian, Czech and Slovenian cuisine, several variations on this recipe spread into Polish, Croatian and Serbian baking over the years.
However, they remind me a lot of Italian baking, the rich dough is almost yellow, made with lots of butter and eggs refined with orange zest and vanilla, it’s as fragrant as a panettone.
Simple and pure, yet so satisfying!
Servings: 12
250g flour
0.5 cups milk
3 egg yolks
5g dry yeast
50g butter or margarine
50g sugar
0.5 teaspoon salt
150g jam
Zest of 1/2 lemon
I did everything in a KitchenAid Artisan with hook attachments.
Milk is necessary to boil three times* and let stand for an hour in a thermos - better not to ignore this point.
Dissolve yeast in warm milk with 1 tablespoon of sugar, an hour later, when they start to ferment, add to the flour.
Whisk egg yolks and sugar.
Add yolks with sugar, lemon zest, salt and knead the dough with a mixer on high speed for about 5 minutes.
Then add the melted butter and and knead the dough with a mixer on high speed another 1 minutes before the bubble hybrids (gluten).
The dough comes out very sticky.
Cover dough and put in a warm place to rise.
When the dough has doubled after 2.5-3 hours, form small buns with jam or cheese inside with greased hands.
Since the dough is very sticky, make buns “in the air”, stretching a piece of dough in hands - moisten your hands with oil.
Place the rolls seamed side down on a baking sheet or in a greased pan.
Cover bowl and leave for an hour in a little more in a warm place (32-35 degrees).
After the buns rise - bake in the oven at 190-200 degrees for 20-30 minutes.
Finished rolls need greased and sprinkled with powdered sugar.
*Why boil the milk 3 times:
To it was heated to boiling milk to 100.2C
To bring the milk to a boil this, you need to "bring it to a boil," three times.
It is at first gradual heating foams and tries to escape.
It looks like a boil, but really it's just effervescence of milk at a temperature of about 80C.
Remove and stir with fire.
When the milk is calm down, the foam settles again to bring the milk to a boil again.
As long as the milk does not cease to foam and will not boil and boil water, it has absolutely no foaming, now boiling milk at milk about 100.2C.
Adapted from:
Felipe's Virtuoso: Buchteln. Булочки бухты от Дарии Цвек.
Безопарное тесто на активированных дрожжах.
Булочки из кусочков теста по по 50г с 15г начинки на булочку.
Смазка белком, выпечка со слипами 20-30мин при 175-190С.
Горячие булочки посыпать сахарной пудрой.
Buchteln (also known as Ofennudel or Rohrnudel in German) are very popular in Southern German, Austrian, Hungarian, Czech and Slovenian cuisine, several variations on this recipe spread into Polish, Croatian and Serbian baking over the years.
However, they remind me a lot of Italian baking, the rich dough is almost yellow, made with lots of butter and eggs refined with orange zest and vanilla, it’s as fragrant as a panettone.
Simple and pure, yet so satisfying!
Servings: 12
250g flour
0.5 cups milk
3 egg yolks
5g dry yeast
50g butter or margarine
50g sugar
0.5 teaspoon salt
150g jam
Zest of 1/2 lemon
I did everything in a KitchenAid Artisan with hook attachments.
Milk is necessary to boil three times* and let stand for an hour in a thermos - better not to ignore this point.
Dissolve yeast in warm milk with 1 tablespoon of sugar, an hour later, when they start to ferment, add to the flour.
Whisk egg yolks and sugar.
Add yolks with sugar, lemon zest, salt and knead the dough with a mixer on high speed for about 5 minutes.
Then add the melted butter and and knead the dough with a mixer on high speed another 1 minutes before the bubble hybrids (gluten).
The dough comes out very sticky.
Cover dough and put in a warm place to rise.
When the dough has doubled after 2.5-3 hours, form small buns with jam or cheese inside with greased hands.
Since the dough is very sticky, make buns “in the air”, stretching a piece of dough in hands - moisten your hands with oil.
Place the rolls seamed side down on a baking sheet or in a greased pan.
Cover bowl and leave for an hour in a little more in a warm place (32-35 degrees).
After the buns rise - bake in the oven at 190-200 degrees for 20-30 minutes.
Finished rolls need greased and sprinkled with powdered sugar.
*Why boil the milk 3 times:
To it was heated to boiling milk to 100.2C
To bring the milk to a boil this, you need to "bring it to a boil," three times.
It is at first gradual heating foams and tries to escape.
It looks like a boil, but really it's just effervescence of milk at a temperature of about 80C.
Remove and stir with fire.
When the milk is calm down, the foam settles again to bring the milk to a boil again.
As long as the milk does not cease to foam and will not boil and boil water, it has absolutely no foaming, now boiling milk at milk about 100.2C.
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