Yet another typical austrian dish/dessert. Amazing flavor and great childhood memories.

Ingredients

• 500g cake flour

• 250g milk

• 20g fresh yeast

• two pinches of salt

• 2 egg yolks

• 75g sugar

• 100g butter

• 1tbsp vanilla sugar

• ca. 150g apricot jam

  

Instructions

In the first step we activate the yeast. Warm the milk to about 35 degrees. Put roughly 80ml into a small bowl. Add the yeast, ca 50g of your flour as well as a third of the sugar. Let it rest for about 30 minutes in a warm environment. If possible I cover the bowl with a kitchen towel and place it in a sunny spot.

In the meantime melt the butter. Once the yeast got activated the yeast mixture should have doubled in size and you should see foamy bubbles on top.

Afterward mix all ingredients together and let the dough rest for 1h at room temperature.

Butter a baking form for later usage.

Afterward the dough is done resting, portion it (around 10 pieces) and form balls. Press holes into them with your thumb and fill them with a bit of jam. Do not overfill them or they will be a pain to close up afterward.

Place the dumplings, with the closing side downwards, in the baking tray next to each other.

Note: you can roll the dumplings in some melted butter before placing them in the baking tray. This will make it easier to brake them apart when serving them. This is not required if you got the dough right though.

Let them rest for 1-2 hours in a warm environment (25-30 degrees). The dough should rise quite a bit now.

Bake them for about 30-45 minutes at 170-180 degrees. Depending on the size this will take a bit longer. Note that the dough gets brown quite fast,

Note: 30 minute bake is only enough if you use a breadform or other similar slim formed baking form. For a normal baking form, aim for at least 40 minutes. Cover the top with a sheet of baking paper after 15-20 minutes. Do use a tray in the lower parts to ensure that the dough in the middle also gets enough heat from the bottom, otherwise it mal not get baked enough. If possible avoid glass baking forms, as they take way longer to heat up and require an even longer baking time.

If they get too dark too fast on the top cover them with a sheet of baking paper. If they get too dark on the bottom, put an additional baking tray below the one you placed them on.

Let them cool down a bit before getting them out of the baking tray. Cover them with a kitchen towel and let them cool down before breaking them apart. This step is crucial! Breaking them apart to early can result in sticky dough and to a lot of sadness. This also applies if they fall apart when you get them out of the baking tray.

Traditionally buchteln get served with vanilla sauce. Philistines may also eat them with ice cream.

Tips

• I nowerdays usually split the dough into 12 parts and place the formed doughlings in a 20x30cm buttered glass form. It looks like they are too far appart.