4/52 Buchteln

It's totally ridiculous. And I didn't expect it.
But already now, in week 4 of this baking journey, I needed a little cake-break.

But don't worry, I still baked something. Buchteln, to be more precise.

Actually, maybe not precise enough for all my English-speaking readers.

Since I was not able to find a translation for Buchteln, I will do my best to describe them to you:

Originally from the border triangle of Bohemia, Austria, and Bavaria. Yeast rolls. Dry and airy. Lightly sweet. Filled with plum butter. Or apricot jam. Or poppy seeds. Dusted with powdered sugar. Can be served with vanilla sauce.

I think you get the picture, right? If not, please read on and check out my pictures below.

I saw a recipe for Buchteln in a magazine recently and remembered that my husband talked about Buchteln a couple of times, telling me that his grandma in Croatia used to make them. I had never eaten them before today (similar sweet rolls, yes, but Buchteln, no) so I thought it was a good idea to make them. But then - and this makes me feel old - I totally forgot where I saw the recipe (I hope this happens to all of you as well... Please say yes...)! So I googled it and just chose a recipe that sounded good:

Buchteln

adapted from ARTE "Zu Tisch in..." (a TV series called "At the table in..."), that week it was Bohemia

For 16 pieces you need:
20 g (0.7 oz) fresh yeast
60 g (1/3 cup) sugar
350 g (2 3/4 cups) flour
200 ml (0.8 cup) milk, lukewarm
80 g (0.7 stick) butter, melted
2 egg yolks
1 tablespoon vanilla sugar
zest of 1 lemon
pinch of salt

For the filling:
300 g (10.5 oz) plum butter (jam) or
300 g (10.5 oz) apricot jam or
poppy seeds

For finishing:

20 g (1.5 tablespoons) butter for the pan 

50 g (3.5 tablespoons) butter, melted, for brushing the Buchteln 

50 g (6 tablespoons) powdered sugar

• Crumble yeast into a cup, add 100 ml of the lukewarm milk, stir. Add 50-100 g flour to make a starter dough. Covere and let rise for about 30-45 minutes or until surface is bubbly.

• Mix egg yolks, melted butter and remaining milk. Add starter dough to this mixture.

• Mix with all other (dry) ingredients and knead until smooth and shiny. Let rise another 60 minutes.

• Preheat oven to 230 °C (440°F).

• Form dough to a long roll and cut off 16 slices. Put a bit of jam on each slice, form ball around jam and put balls, seam down, on a buttered pan.

• Brush with melted butter and bake for 20 minutes until golden brown.

•  Let cool a bit before dusting with powdered sugar.

My modifications:

I didn't bother making a long roll and cutting off slices to form the balls, I just plucked off pieces from the dough and that worked really well. 

And as you can see, I filled half with plum butter and the other half with apricot jam. I personally like the apricot ones better, my husband the plum ones.

These taste very good when they are still a bit warm. Bake them fresh on a Sunday morning (let the dough rise in the fridge over night). Or for your next tea party. Or pretty much whenever you like. You can't go wrong with these.

Anything special that you like to bake for a nice Sunday breakfast?