Buchteln with Apricot Jam

Light and fluffy, filled with apricot jam, and created to be enjoyed with a cup of warm drink.

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 42 g Yeast, dry

  • 2.5 dl Milk, whole milk

  • 3 spoons Sugar, white

  • 500 g Wheat flour, white, multi-purpose

  • 3 pieces Egg, egg yolk, fresh

  • 1 dl Sour cream

  • 0.5 teaspoons Salt, table

  • 50 g Butter, unsalted

  • pieces Marmalade, orange

  • 50 g Butter, unsalted

  • 1 piece Egg, fresh

  • pieces Powdered sugar

Steps

  1. Crumble the yeast into a small bowl and mix it with a few tablespoons of lukewarm milk and two tablespoons of sugar. Sift the flour into a larger bowl and make a well in the center, into which you pour the yeast mixture. Sprinkle it with a little flour, then cover the bowl with a clean cloth and let it stand in a warm place for 15 minutes to allow the yeast to rise slightly.

  2. Add the remaining milk, egg yolks, sour cream, and sugar to the risen yeast, and sprinkle salt around the flour surrounding the well. Knead everything well and beat it until the dough separates from the bowl and bubbles appear. Gradually add the softened butter, one tablespoon at a time, while kneading. Cover the kneaded dough with a cloth and let it rise in a warm place until its volume doubles.

  3. Quickly knead the risen dough and let it rise for a few more minutes. Then roll it out on a floured work surface to a finger's thickness and cut it into squares. Place a spoonful of jam in the center of each square, then pinch the corners of the square together at the top, making sure the dough fully covers the filling and there are no openings through which the jam could escape during baking.

  4. Grease a baking dish well with butter. Dip one side of each buchtel in melted butter to prevent sticking during baking. Arrange them side by side in the baking dish and let them rise in a warm place for about 20 minutes before baking.

  5. Bake the buchteln in a preheated oven at 180 degrees Celsius for 45 minutes. Before baking, brush the tops with beaten egg. Serve while still warm, and dust with powdered sugar before serving.

Nutrition Information (Per 100g)

  • Calories: 351.44 kcal
  • Fat: 2.56 g
    • Saturated Fat: 0 g
  • Carbohydrates: 66.45 g
    • Sugars: 44.73 g
  • Protein: 20.45 g
  • Fiber: 12.78 g

Advice

All ingredients for preparing the buchteln should be warmed to room temperature at the beginning of preparation. Buchteln are best when they are still slightly warm. Add grated lemon zest to the dough if desired.