Buchteln with Curd Filling and Raisins

Buchteln are always a hit, especially when served while still slightly warm. Instead of jam, use a juicy curd filling with raisins and enjoy the delightful sweetness.

Details

  • Preparation Time: 125 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 500 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • pieces Lemon zest, fresh

  • 2 dl Milk, whole milk

  • 120 g Butter, unsalted

  • 90 g Sugar, white

  • 1 bag Sugar, white

  • 2 piece Egg, fresh

Filling

  • 50 g Butter, unsalted

  • 50 g Sugar, white

  • 1 bag Sugar, white

  • pieces Lemon zest, fresh

  • 2 piece Egg, fresh

  • 300 g Cheese, cottage cheese

  • 40 g Raisins

  • pieces Alcohol, Rum

  • 50 g Butter, unsalted

Yeast

  • 42 g Yeast, dry

  • 0.5 dl Milk, whole milk

  • 10 g Sugar, white

  • 1 teaspoon Wheat flour, white, multi-purpose

Steps

  1. Sort the raisins, place them in a bowl, pour over a mixture of rum and water, and let them soak. In another bowl, crumble the yeast and mix it with lukewarm milk, flour, and sugar. Let it stand in a warm place for about 10 minutes to allow the yeast to rise slightly.

  2. Heat the milk and butter in a saucepan. Once the butter has melted, remove the saucepan from the heat and let the mixture cool to lukewarm. Mix in the sugar, lemon zest, and eggs. Sift the flour into a larger bowl and make a well in the center. Sprinkle salt around the flour, pour the risen yeast into the well, and add the egg mixture. Knead the ingredients into a smooth, soft, and pliable dough. Cover it with a cloth and let it rise in a warm place for about 60 minutes or until it has doubled in volume.

  3. Just before making the buchteln, prepare the filling. Cream the butter, egg yolks, and sugar until frothy. Mix in the lemon zest and curd, then fold in the beaten egg whites and drained raisins.

  4. Lightly flour the work surface. Roll out the risen dough to a finger's thickness and cut it into squares. Place a spoonful of the curd filling in the center of each square, then pinch the corners together at the top, ensuring the dough fully covers the filling and there are no openings for the filling to escape during baking.

  5. Grease the baking dish well with butter. Dip one side of each buchteln 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.

  6. Bake the buchteln in a preheated oven at 180°C (356°F) for 45 minutes. Serve while still warm, dusting them with powdered sugar before serving.

Nutrition Information (Per 100g)

  • Calories: 318.95 kcal
  • Fat: 13.51 g
    • Saturated Fat: 7.69 g
  • Carbohydrates: 38.39 g
    • Sugars: 10.6 g
  • Protein: 8.47 g
  • Fiber: 1.42 g