Buchteln are delightful Austrian sweet buns, perfect for breakfast, brunch, or as a delicious afternoon treat. These fluffy buns, filled with apricot jam and paired with creamy vanilla custard, offer a symphony of textures and flavors that are sure to please any dessert lover.
Ingredients
For the Dough (makes 15-16 buns):
🌾 500 g Flour
🧈 125 g Butter
🍬 4 tablespoons Sugar
🥚 2 Eggs
🥛 140 g Milk
🌿 7 g Instant Dry Yeast
🍋 Zest of 1 Lemon
🧂 Pinch of Salt
For the Vanilla Custard:
🥛 250 g Milk
🥛 250 g Heavy Cream
🌿 Vanilla Extract
🍬 4 tablespoons Sugar
🍳 3 Egg Yolks
🧂 Pinch of Salt
For the Filling:
🍑 1 teaspoon Apricot Jam per bun
For Greasing:
🧈 25-30 g Butter, melted
Instructions
1- Prepare the Dough:
- In a large glass mixing bowl, combine 500 g flour, 7 g instant dry yeast, vanilla extract, 4 tablespoons sugar, 140 g milk, 2 eggs, 125 g butter, lemon zest, and a pinch of salt.
- Using a hand mixer with dough hooks, mix and knead for 4-5 minutes until a smooth yeast dough forms.
2- Allow Dough to Rise:
- Shape the dough into a ball, place it in the bowl, cover with a kitchen towel, and let it rise for about 1 hour or until doubled in size.
3- Divide and Fill the Dough:
- Once the dough has risen, transfer it onto a clean surface and divide it into approximately 15-18 pieces using a NeoPro dough scraper/knife.
- Flatten each piece slightly with your hands and place 1 teaspoon of apricot jam in the center.
4- Seal and Prepare for Baking:
- Wrap the dough tightly around the jam, sealing the edges well to prevent leakage during baking.
- Grease a round fluted baking pan with melted butter using a silicone pastry brush.
5- Arrange and Proof the Dough Balls:
- Coat each dough ball with melted butter and place them seam-side down in the pan, keeping a slight distance between them.
- Allow the dough balls to proof for an additional 30 minutes.
6- Bake the Buchteln:
- Preheat the oven to 190°C (374°F).
- Bake the Buchteln for 15-20 minutes or until they turn golden brown.
7- Cool and Serve:
- Let the buns cool in the pan for 5 minutes before serving.
8- Make the Vanilla Custard:
- In a Fissler saucepan, combine 250 g milk, 250 g heavy cream, vanilla extract, 4 tablespoons sugar, 3 egg yolks, and a pinch of salt.
- Whisk gently and heat over medium-low, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-6 minutes.
Prep Time: 75 minutes
Cook Time: 25 minutes
Total Time: 100 minutes
Servings: 15-16
Equipment:
- Large glass mixing bowl
- Hand mixer with dough hooks
- Fissler saucepan
- Whisk
- NeoPro dough scraper/knife
- Round fluted baking pan
- Silicone pastry brush
- Kitchen towels
Cooking Tips
- Make sure to seal the dough balls thoroughly around the jam to avoid leakage.
- Generously coat the Buchteln with melted butter for added moisture and a golden crust.
- Monitor the vanilla custard closely as it cooks to achieve the perfect consistency.
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#safiyeskitchen
Buchteln
