Description
Goldgelb gebackene, fluffig-zarte Buchteln mit zartem Butterduft, feiner Zitronennote und karamellisiertem Rand – innen luftig, außen sanft knusprig. Ein Hauch Süße, wie frisch aus Omas Küche.
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 sifting the 500 g of flour into a large mixing bowl. Add the 5 g of salt and mix thoroughly to combine. Use your hand or a spoon to create a well in the center of the flour mixture.
- Crumble the 20 g of fresh yeast into the well. Sprinkle a portion of the sugar (about 1 teaspoon) into the well with the yeast, then pour in a small amount of lukewarm milk (about 2-3 tablespoons), just enough to moisten the yeast. Gently mix a little flour from the sides of the well into the yeast mixture to form a soft, thick paste. Cover the bowl with a clean kitchen towel and let the mixture rest in a warm place for about 15 minutes, or until the yeast starts to bubble and becomes foamy.
- Meanwhile, melt the 50 g of butter in a small saucepan over low heat and set aside to cool slightly. In a separate bowl, lightly beat the egg with a splash of milk.
- Once the yeast has activated, add the remaining sugar, the melted butter, the beaten egg mixture, the rest of the milk (lukewarm), a pinch of grated lemon zest, and a packet of vanilla sugar (or about 1 teaspoon) to the bowl. Mix everything together well, then knead the mixture—either by hand or with a stand mixer fitted with a dough hook—until you have a smooth, elastic, and slightly sticky dough. This should take about 8–10 minutes. If the dough is too sticky, add a little more flour; if it is too dry, add a splash more milk.
- Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and divide it into evenly sized pieces (about the size of a golf ball or slightly bigger, depending on your preference). Roll each piece into a smooth ball.
- Grease a baking dish or ovenproof form with a little oil or melted butter. Briefly roll each dough ball in the oil or butter to coat the surface lightly—this will help prevent the Buchteln from sticking together as they bake.
- Arrange the dough balls close together but not touching in the prepared baking dish. Cover the dish with a towel and let the dough rise again for 15–20 minutes, or until the buns have puffed up and are almost touching.
- Preheat your oven to 200°C (392°F) while the dough is undergoing its second rise.
- Once the Buchteln have risen, place the baking dish on the middle rack of the preheated oven. Bake for 25–35 minutes, or until the Buchteln are golden brown on top and cooked through.
- Remove the Buchteln from the oven and allow them to cool slightly before serving. Optionally, dust with powdered sugar before serving. Enjoy warm, plain, or with vanilla sauce or jam.
Notes
You can fill the Buchteln with jam, chocolate, or poppy seed filling before shaping them, if desired. For best results, ensure all ingredients, especially the milk and butter, are at room temperature before starting. The dough can be prepared ahead and left to rise in the refrigerator overnight for an even fluffier result. Serve Buchteln warm with vanilla sauce or fruit compote for a classic touch.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte, 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
