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Recipe Buchteln with jam filling

Buhtle! Jam-filled buns! (April 2019).


Still no cake for the Sunday coffee in view? How about the delicious Buchteln with fruity jam filling according to grandma's recipe? How you can bake the delicious Hefe-Buchteln, read here.

Wuchteln, noodles or pipe noodles are called Buchteln in the various German-speaking regions. They are filled with a variety of fillings. Here we have a classic Buchtel recipe for you, where you can fill the dough balls with fruit jam of your choice.

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300 ml of milk

1/2 yeast cubes

100 g of sugar

500g flour

3 tablespoons fruit jam (as you like)

1 pinch of ground cinnamon

100 g of butter or margarine

1 egg (size M)

1 packet of vanillin sugar

1 pinch of salt

grated peel and juice of 1 untreated lemon

Powdered sugar for dusting


1. Heat 250 ml of milk lukewarm. Stir the yeast, 1 teaspoon of sugar and 100 ml of lukewarm milk until smooth. Put the flour and 70 g of sugar in a bowl and mix. To press a hollow in the middle. Pour yeast milk into the bowl, mix with some flour from the edge and cover with flour.

2. Let rest for about 15 minutes. Mix the jam and cinnamon. Melt 75 g of fat and add 150 ml of lukewarm milk. Add egg, vanillin sugar, salt and lemon zest to the batter and knead into a smooth dough. Cover the dough in a warm place for about 30 minutes.

3. Form a roll from the yeast dough and cut into about 15 slices. Shape into balls first, then press flat. Put 1 teaspoon jam in the middle and press the edges together again. Place the balls with the Teignaht down in a baking tray designed with baking paper.

4. Let it rest in a warm place for about 30 minutes. Melt 25 g of fat and mix with 50 ml of milk and 1 tablespoon of sugar. Pour lukewarm mixture over the Buchteln.

5. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) bake for about 30 minutes. Take Buchteln out of the oven, remove from the mold and dust with powdered sugar. Serve lukewarm.


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