Description
Goldgelbe Buchteln mit zarter, fluffiger Krume, fein duftend nach Zitrone und Butter, außen knusprig gebacken, innen weich und saftig – ein Hauch Süße, unwiderstehlich locker, wie bei Oma.
Ingredients
Scale
- 500 g Mehl
- 30–50 g Zucker
- 50 g Butter
- 1 Ei
- 20 g Hefe
- 5 g Salz
- ca. 1/4 l Milch
- Zitronenschale
- Vanillezucker
Instructions
- Begin by placing the flour and salt into a large mixing bowl. Mix them together until well combined. Make a well in the center of the flour mixture to create space for the yeast.
- Crumble the fresh yeast into the well you created in the flour. Add a portion of the sugar (about a teaspoon) and a little bit of lukewarm milk into the well. Mix gently with a fork, pulling in a bit of flour from the edges to form a soft dough in the middle. Cover the bowl with a clean kitchen towel and let the yeast mixture rest for about 15 minutes in a warm place, allowing it to become foamy and active.
- Once the yeast has activated, add the remaining sugar, softened butter, the egg (lightly beaten with a little milk), the grated zest of a lemon, and a packet of vanilla sugar (or about 1 teaspoon if using loose vanilla sugar) to the bowl. Gradually add the rest of the milk and begin kneading everything together. Knead the dough for at least 10 minutes, either by hand or with a stand mixer fitted with a dough hook, until you achieve a smooth, elastic, and slightly sticky dough.
- Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm, draft-free location for about 1 hour, or until it has doubled in volume.
- Once the dough has risen, lightly oil a baking dish or ovenproof form. Turn the dough out onto a lightly floured surface, gently knead it, and divide it into equal portions, shaping each piece into a ball. Roll each dough ball briefly in the oiled baking form to coat the surface lightly with oil. This will prevent the Buchteln from sticking together during baking.
- Arrange the dough balls snugly in the prepared baking dish. Cover the dish with a towel and let the dough rise again for another 15 to 20 minutes, allowing the Buchteln to puff up and fill the dish.
- Meanwhile, preheat your oven to 200°C (about 390°F) with the oven rack in the middle position.
- Once the Buchteln have risen, place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the Buchteln are golden brown on top and baked through. If necessary, cover loosely with foil during the last 10 minutes to prevent over-browning.
- Remove the Buchteln from the oven and allow them to cool slightly before serving. Dust with powdered sugar if desired, and enjoy them warm, either plain or with jam, vanilla sauce, or a compote.
Notes
You can enrich the Buchteln by filling them with plum jam, apricot jam, or poppy seed filling before shaping the dough balls. Be sure to let the dough rise adequately for a light and fluffy result. The amount of milk may vary slightly depending on the flour, so add it gradually until you get a soft but not sticky dough. Serve the Buchteln fresh and warm for the best taste. They also taste delicious with a homemade vanilla sauce.
- 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
