Classic Buchteln with Plum Jam
by Tavolino
Fluffy, traditional yeast dough Buchteln from Grandma's kitchen, filled with fruity plum jam and baked golden brown in the oven.
Ingredients
- All-purpose flour 500 g
- Fresh yeast 20 g
- Powdered sugar 1 pinch
- Milk (lukewarm) 225 ml
- Caster sugar 80 g
- Butter (softened) 80 g
- Egg yolk 1 piece
- Salt 1 pinch
- Lemon zest 0.5 piece
- Vanilla bean (seeds) 0.5 piece
- Plum jam (Powidl) 8 tbsp
- Butter (melted) 1 tbsp
- Powdered sugar (for dusting) 1 tbsp
Preparation
- 1
Place the flour in a bowl and make a well in the center.
- 2
Crumble the yeast into the well, sprinkle with a pinch of powdered sugar, and add 1/3 of the lukewarm milk.
- 3
Cover the bowl and let the starter dough rise in a warm place until the yeast starts to bubble.
- 4
Dissolve the remaining sugar in the rest of the milk, stir in the soft butter, and warm to approx. 30°C.
- 5
Add the milk mixture to the starter dough and work everything into a smooth dough.
- 6
Knead the egg yolk, salt, lemon zest, and vanilla seeds into the dough.
- 7
Cover the dough and let it rise in a warm place for approx. 40 minutes until it has significantly increased in size.
- 8
Knead the dough, roll it out on a floured surface to a thickness of 1 cm, and cut into approx. 6x6 cm squares.
- 9
Place a little plum jam in the center of each piece of dough.
- 10
Fold the corners over the filling, shape into balls, and place them seam-side down in a greased baking dish.
- 11
Brush the Buchteln with a little melted butter and let them rise for another 40 minutes.
- 12
Bake in a preheated oven at 180°C (top/bottom heat) for approx. 40-50 minutes until golden yellow.
- 13
Let the Buchteln cool briefly, remove from the dish, and serve dusted with powdered sugar.