Description
Goldgelbe, fluffige Buchteln mit zartschmelzender Krume, gefüllt mit fruchtiger Marmelade, duften nach Butter und Rum. Der Puderzucker knuspert leicht, während die Füllung samtig-süß auf der Zunge zergeht.
Ingredients
Scale
- 1 Pck. Trockenhefe (packet of dry yeast)
- 200 ml Milch (milk)
- 500 g Mehl (flour)
- 80 g Puderzucker (powdered sugar)
- 1 Prise(n) Salz (pinch of salt)
- 80 g Butter
- 2 Eier (eggs)
- 2 EL Rum (tablespoons of rum)
- etwas Butter, zerlassene (some melted butter, for brushing)
- Marmelade zum Füllen (jam for filling)
Instructions
- Begin by sifting the flour into a large mixing bowl. Add the dry yeast and stir to combine, ensuring the yeast is evenly distributed throughout the flour.
- In a separate saucepan or microwave-safe bowl, gently warm the milk together with 80 grams of butter until the butter is melted and the mixture is lukewarm. Do not let it get too hot, as it may kill the yeast.
- Pour the warm milk and butter mixture into a new bowl. Add the powdered sugar, a pinch of salt, the eggs, and the rum. Whisk everything together until well combined.
- Gradually add the flour and yeast mixture into the wet ingredients. You can use a stand mixer with a dough hook or mix by hand with a wooden spoon. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.
- Cover the dough with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for approximately 30 minutes, or until the dough has doubled in volume.
- Once the dough has risen, gently punch it down to release excess air. Divide the dough into small, even pieces (about the size of a golf ball).
- Flatten each piece of dough with your hands to form a small disc. Place about a teaspoon of your favorite jam or marmalade in the center of each disc. Carefully fold the edges of the dough up and around the filling, pinching them together to seal tightly so the filling does not leak out during baking.
- Generously butter a baking dish or ovenproof form. Place the filled and sealed dough balls seam-side down in the dish, arranging them close together but not squished. Brush the tops of the dough balls with melted butter to keep them moist and help them brown beautifully.
- Cover the baking dish and let the assembled Buchteln rise for a second time in a warm place for about 20-30 minutes. They should puff up and fill the gaps in the dish.
- Preheat your oven to 180°C (356°F) while the Buchteln are rising. Once risen, place the baking dish in the preheated oven and bake for about 25 minutes or until the Buchteln are golden brown and cooked through.
- Remove the Buchteln from the oven and allow them to cool slightly. Dust generously with powdered sugar before serving. Enjoy them warm, ideally with a cup of tea or coffee.
Notes
For best results, use a jam that is not too runny to prevent leakage during baking. Traditional fillings include apricot or plum jam, but feel free to use your favorite flavor. If you prefer, you can also add a little vanilla extract to the dough for extra aroma. Serve Buchteln fresh and slightly warm for the ultimate treat. They can be reheated gently if needed.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
