Hey guys,so today I got up in the morning and immediately thought: I want to bake! Now you might or might not know, baked goods are an extremely important part in the Austrian culinary culture. As I told you in my wedding post this can take a turn into the extreme.When I think back to my childhood I remember that my mother and grandmother always used to bake on the weekends - because then they had enough time to spend in the kitchen. When we visited my grandmother on sunday my mother always asked: What did you cook and bake today? And then they talked about food - cause food is important!Autumn has finally arrived here in Austria. After a glory, sunny and very hot summer, the weather is now cold, misty and wet. And I hate it, I really do. So to make myself feel less miserable I decided to bake (for the first time, might I add) an Austrian classic: Buchteln.Strange word, I know, so I consulted Wikipedia to help me explain them to you:
Buchteln (pl., sing. Buchtel; also Ofennudel(n), Rohrnudel(n)), are sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum Powidl jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served mostly as a dessert but can also be used as a main dish.The origin of the Buchteln is the region of Bohemia, but they play a major part in the Austrian, Slovak, Slovenian, andHungarian cuisine too. (source: Wikipedia)
So now that I made you smarter, let's get started:
Ingredients: 800 gramms flour1 package yeast150 gramms caster sugar120 gramms butter2 egg yolks, 1 whole eggca 500 ml milks
First, put the flour into a large bowl. Create a little crate in the middle where you crumble your yeast into.
Warm the milk in a small pot and put the sugar into the milk. The milk should be lukewarm, just test it with your finger. If it feels warm and not too hot for you, it's perfect. Put a little bit of the milk on to the yeast to dissolve it. Now leave it for about 15 minutes.
The yeast should rise and look something like this:
While you let the yeast rise, melt the butter in the rest of the milk. When the yeast has risen, put the rest of the milk and the eggs into the bowl with your flour-yeast mixture. Keep a little bit of the whole egg and mix it with a splash of milk, this will later be lathered on your buchteln.Now let the dough rise for at least one hour. After that it should look something like this:
|and the dough after it has risen. It should at leaste double up its sice. Put it in a warm place and put a dish towel on top of the bowel. That way your dough will rise easily!|
Preheat the oven to 175 degrees.
Now take the dough out on a surface where you put some flour. Cut the dough into four parts. Take on part and roll it out. It should be about 5-10 mms thick.
Cut the rolled out though into squares - they can be small oder big - just how you like it.
Now you can fill these squares. You can practically fill them with whatever you want. My mother always mixed cocoa powder and caster sugar (about 50:50) and filled them with it. I tried to fill them with strawberry jam and Nutella. A mixture of Cinnamon and Sugar will also taste lovely (if you like cinnamon - I HATE the taste of it, so no cinnamon for me!) Don't fill too much of it into them or it will run out again.
|that's the cocoa - sugar mix. the cocoa will melt and the sugar will make it a little crunchy. My favorite filling!|
Now knead the four corners of the dough together, so you have a nice tight roll. No jam or nutella or cocoa should be able to run out of it.
Dunk the sides of the roll into oil - this will help prevent them from sticking together, and place them in a buttered pan.
If you filled all the Buchteln, take a kitchen brush and put the egg-milk mixture on top of them. This will give them a nice, brown color.
Put the pan into the oven and bake the Buchteln for about 20 minutes. If the tops get brown too fast, just cover them up with a piece of baking parchment. The Buchteln are ready when they begin to smell delicious. Alternatively, you can take a toothpick and pick it into the Buchteln. No dough should stay on the pick.
Enjoy your Buchteln while they are still hot, with a cup of coffee or tea - whichever you fancy. If you visit an Austrian café, they will drown the Buchteln in a Vanilla sauce! But my mother always made them plain, so that's what I'm used to!
Please let me know if you tried this recipe at home - I'd love to hear if you liked it! Now if you'll excuse me - I have a delicious treat to devour! Have a lovely weekend, everyone!