Description
Buchteln. Buns, Austrian-German origin. Mouth-watering rolls, means pie filling, although the filling is not, and why - find out in the recipe. Thanks for the recipe Katarinka-Katusha.
Ingredients
-
Milk
125 ml
-
Flour
250 g
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Sugar
50 g
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Yeast
20 g
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Chicken egg
3 piece
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Salt
-
Lemon peel
-
Rum
1 tsp
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Vanilla sugar
1 pack
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Butter
50 g
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Cream
125 ml
Cooking
The words of the author. In warm milk add yeast, 20 grams sugar
and 50 grams of flour mix and leave in a warm place to rise.
In a large bowl fold flour 200 grams, melted and slightly cooled butter, egg yolks, egg, 20 g sugar, a pinch of salt, zest, rum and vanilla sugar
Mix approached the dough into a smooth dough. [b]My comments. [/b]I Have flour left over,~ 1 Cup, asked many people (who did) the same story, so can not say for sure... Although most of Katie learned, says she goes to the norm.
Cover and place in warm place to rise until doubled. (mine took 40 minutes).
[b]the Sequel to the author's words.[/b] Most heat-resistant form grease with oil, mix the cream and the 10 oz. sugar and fill the form. (I had a form 24*24). Roll out the dough on a floured surface (I rolled out;-)) pinch off from the dough ball coming up), cut off small pieces, roll them balls
Put it in a form tight to each other. My balls were 40 g, but may be less. [b]My advice.[/b] Cream you can (should, just asking) to double, but I take it deeper, to make cream out of shape.
Give another 10 minutes to come. Heat the oven to 180 degrees. Mix the yolk with 2 tbsp milk and brush the buns.
Bake for 30 minutes. There is an option to fill them with jam or jam and serve with sauce (vanilla, for example:) We loved without all But when I do again, will definitely double the amount of sweetened cream, which is filled with shape - very tasty. So filling, meaning Cream.
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