Description
Goldgelbe, fluffig-zarte Buchteln mit feiner Zitronennote, außen knusprig, innen luftig und saftig, zergehen auf der Zunge und verströmen einen verführerisch buttrigen Duft wie frisch aus Omas Backofen.
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
- In a large mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Make a well in the center of the flour mixture. Crumble the fresh yeast into the well. Add a portion of the sugar (about 1-2 teaspoons) and a little lukewarm milk (about 2-3 tablespoons) to the well.
- Using a fork or your fingers, gently mix some of the surrounding flour into the yeast, sugar, and milk mixture to form a loose, sticky dough in the center. Leave the edges of the flour dry. Cover the bowl with a clean kitchen towel and let the yeast mixture rest for about 15 minutes in a warm, draft-free place, allowing the yeast to activate and bubble.
- Meanwhile, melt the butter gently and let it cool slightly. In a small bowl, beat the egg with a bit of the remaining milk. Prepare the lemon zest and measure out the vanilla sugar.
- After the pre-ferment has bubbled and looks active, add the melted butter, remaining sugar, beaten egg with milk, remaining milk, lemon zest, and vanilla sugar to the bowl.
- Using a wooden spoon or the dough hook of a stand mixer, mix all the ingredients together until a dough forms. Knead the dough for at least 10 minutes by hand or 5-7 minutes in the mixer, until it is smooth, elastic, and no longer sticky.
- Cover the dough bowl with a kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a lightly floured surface. Divide the dough into equal portions (about the size of a golf ball, depending on how large you want your Buchteln). Shape each portion into a smooth ball by tucking the edges underneath and rolling gently with your hands.
- Grease a baking dish or ovenproof form with a little oil or melted butter. Roll each dough ball briefly in the oil so that all sides are coated. This helps prevent the Buchteln from sticking together during baking.
- Arrange the coated dough balls close to each other in the prepared baking dish, leaving a little space between them for expansion. Cover the dish with a towel and let the dough balls rise again for 15-20 minutes, until slightly puffed.
- Meanwhile, preheat your oven to 200°C (392°F) with both upper and lower heat.
- After the second rise, place the baking dish with the Buchteln on the middle rack of the preheated oven. Bake the Buchteln for about 30-40 minutes, or until they are golden brown on top and sound hollow when tapped.
- Remove the Buchteln from the oven and let them cool slightly before serving. Optionally, dust them with powdered sugar before serving for a classic finish.
Notes
For an extra special touch, you can fill each Buchtel with your favorite jam or plum butter before shaping them into balls. Make sure to seal the edges well so the filling doesn’t leak during baking. Serve the Buchteln warm, dusted with powdered sugar, and enjoy with vanilla sauce or a cup of coffee. This old-fashioned recipe is perfect for gatherings, as the Buchteln are soft, fluffy, and always a crowd-pleaser.
- 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
