Ingredients for 4 servings
For the yeast dough
- 500 g plain flour
- 100 g sugar
- 100 g butter
- 40 g fresh yeast
- 5 g salt
- 250 ml milk
- 1 egg
- 3 egg yolks
- vanilla sugar
- grated lemon zest
For the filling
- 125 g Powidl (plum spread) or apricot jam
- 1 dash of STROH 40
- ground cinnamon
- icing sugar
- For the yeast dough, use all ingredients at room temperature and the milk slightly warm.
- Place all ingredients in a stand mixer bowl and knead together until the dough is smooth. Then cover the dough with a damp cloth and allow it to rise.
- When the dough has risen visibly, use the kitchen scale to divide it into 50 g portions.
- Press and roll into smooth, round balls on a flat surface. Next, flatten the dough balls a bit.
- For the filling, add STROH and cinnamon to the Powidl (or apricot marmalade) and stir them together.
- Place a tablespoon of the filling in the middle of each piece of dough.
- Fold the sides of each piece up over the filling, once again forming little dough balls.
- Dip the dough balls unto melted butter and place them on a buttered pan. Make sure that the Buchteln are placed close together in the pan, with their seams facing downward. (Dipping the Buchteln in melted butter makes them easier to separate after baking.)
- When the pan is full, cover it and let the Buchteln rest once again for 20 to 30 minutes.
- Afterward, bake them golden brown in the oven at ca. 170 °C for 30 minutes.
- After baking, allow them to cool briefly, then take them out of the pan.
- Sprinkle with icing sugar and enjoy the Buchteln while they are still warm.