Description
Goldgelbe, luftig-weiche Buchteln mit zartem Butterduft, feiner Zitronennote und karamellisierter Kruste. Im Inneren saftig, flaumig und leicht süß – ein unwiderstehlicher Genuss 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 sifting the flour into a large mixing bowl. Add the salt and mix well. Create a well in the center of the flour mixture.
- Crumble the fresh yeast into the well. Add a portion of the sugar (about a teaspoon) and a small amount of lukewarm milk (just enough to moisten the yeast and sugar). Stir gently with a fork or spoon, drawing in a little flour from the edge to create a thick paste in the well. Cover the bowl with a clean kitchen towel and let the mixture sit in a warm place for about 15 minutes, or until the yeast becomes bubbly and active.
- In a separate bowl, lightly beat the egg and mix it with a bit more of the milk. Add the remaining sugar, melted butter (let it cool slightly after melting), grated lemon zest, and a packet of vanilla sugar (or about 1 teaspoon).
- Pour the egg, milk, and flavoring mixture into the bowl with the flour and activated yeast. Begin kneading the dough, gradually adding more of the remaining milk as needed to form a soft, smooth, and elastic dough. Knead thoroughly for about 10 minutes, either by hand or using a stand mixer with a dough hook.
- Once the dough is well-kneaded and smooth, cover the bowl again with a towel and allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has doubled in volume.
- After the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into equal pieces (about the size of a small egg, depending on your desired Buchteln size). Shape each piece into a ball by folding the edges under and rolling gently between your hands.
- Pour a small amount of neutral oil (such as sunflower or canola oil) into your baking dish or deep baking pan. Take each dough ball and roll it briefly in the oil, ensuring all sides are coated. This prevents the Buchteln from sticking together during baking.
- Arrange the oiled dough balls close together, but not tightly packed, in the prepared baking dish. Cover the pan with a towel and let the Buchteln rise for another 15–20 minutes in a warm place until puffed up.
- Preheat your oven to 200°C (392°F) while the dough is rising. Once the Buchteln have risen, place the baking dish in the preheated oven and bake for 30–40 minutes, or until the Buchteln are golden brown and sound hollow when tapped on top.
- Remove the Buchteln from the oven and allow them to cool for a few minutes. Optionally, dust with powdered sugar before serving. Enjoy the Buchteln warm as they are, or filled with jam or served with vanilla sauce if desired.
Notes
For best results, ensure the milk is lukewarm (not hot) when mixing with the yeast to activate it without killing the yeast. The dough should be soft but not overly sticky; adjust the amount of milk as needed. You can fill the Buchteln with jam or poppy seed filling before shaping the balls, if you wish. Letting the dough rise in a warm, draft-free spot is crucial for fluffy Buchteln. Traditionally, Buchteln are served warm, often dusted with powdered sugar or alongside vanilla sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck 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
