Description
Luftige, goldbraune Buchteln mit zarter Vanillenote, gefüllt mit süßer Marmelade. Außen knusprig, innen fluffig-weich, bestäubt mit feinem Staubzucker – ein Duft von Butter und Kindheit liegt in der Luft.
Ingredients
Scale
- 1 Mark Vanilleschote (vanilla bean seeds)
- 50 g Butter, melted
- Powdered sugar (Staubzucker) for dusting
- 1 pinch salt
- 500 g all-purpose flour (Mehl glatt)
- 250 ml lukewarm milk
- 50 g Butter, melted, for brushing
- 100 g fine granulated sugar (Feinkristallzucker)
- 1 cube fresh yeast (Würfel Germ)
- 16 teaspoons grape jam (Weintraubenmarmelade)
- 1 teaspoon honey
- 2 eggs
Instructions
- Begin by preparing the yeast mixture, also known as ‚Dampfl‘. In a small bowl, dissolve the cube of fresh yeast and the teaspoon of honey in the lukewarm milk. Stir gently until the yeast and honey are fully dissolved. Let the mixture rest for about 5 to 10 minutes until bubbles begin to form on the surface, indicating that the yeast is active.
- While the yeast mixture is resting, combine the flour, fine granulated sugar, and the seeds scraped from the vanilla bean in a large mixing bowl. Mix these dry ingredients well to ensure even distribution. Make a well in the center of the mixture to create space for the wet ingredients.
- Pour the activated yeast mixture (Dampfl), the eggs, and 50 g of melted butter into the well in the flour mixture. Begin mixing the ingredients together, either by hand or using a stand mixer fitted with a dough hook. As you mix, add the pinch of salt. Continue kneading the dough for about 7 minutes, until it becomes smooth, elastic, and slightly glossy.
- Shape the kneaded dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has doubled in volume.
- While the dough is rising, prepare your baking dish by greasing it well with butter to prevent sticking. Set the baking dish aside.
- Once the dough has risen, turn it out onto a lightly floured work surface. Gently knead the dough again to remove any large air bubbles, then divide it into 16 equal portions. Roll each portion into a ball.
- Working with one portion at a time, flatten each ball into a disc and gently stretch it out to form a small circle. Place a generous teaspoon of grape jam in the center of the disc. Carefully fold the dough over the jam, pinching the edges together to seal the filling completely inside. Roll the filled dough gently in your hands to form a smooth ball.
- Arrange the filled dough balls seam-side down in the prepared baking dish, placing them close together but with a little space to allow for expansion. Cover the baking dish with a towel and let the dough rise again for about 30 minutes, or until the buns have puffed up.
- While the dough is undergoing its second rise, preheat your oven to 180°C (356°F) using both top and bottom heat (Ober- und Unterhitze).
- Once the second rise is complete, generously brush the tops of the buns with the remaining 50 g of melted butter. This will help them develop a golden, shiny crust during baking.
- Place the baking dish in the preheated oven and bake the Buchteln for about 25 minutes, or until they are golden brown on top and cooked through. If necessary, rotate the dish halfway through baking to ensure even coloring.
- Remove the baked Buchteln from the oven and allow them to cool in the pan for several minutes. Once slightly cooled, dust the tops generously with powdered sugar before serving. Enjoy the Buchteln warm or at room temperature.
Notes
For best results, make sure all ingredients, especially the milk and eggs, are at room temperature before starting. You can substitute grape jam with any other fruit preserves you like, such as plum or apricot. When sealing the dough around the jam, ensure the edges are well pinched to prevent the filling from leaking out during baking. Buchteln are best enjoyed fresh but can be gently reheated the next day. Serve with vanilla sauce or a dollop of whipped cream for an extra treat.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert 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
