Buchteln

Buchteln have always been a favorite of mine, since I was a little girl and allowed to help in the kitchen with cooking and baking at my grandpa’s kitchen.

I really have no idea why I have not made them since I grew up and have my own kitchen. Last night I was craving them so much I decided to make them for today’s lunch when Mr T, Mrs Q and the litte one will be over for Sunday Breakfast and lunch…

So this is how I learned to make them at home:

Buchteln

Mix milk 30 gram of the flour 20 gram of the sugar and the yeast. Let rest in a bowl until doubled. Mix with all other ingredients, form dough to a ball and let double again in a covered bowl. Divide dough into about 12 equal parts. Form a ball from each part and pat flat. Place 1 teaspoon jam in the middle and cover with dough to form a ball again. Place into buttered pan – seal down.
Let rise for another 30 minutes. OR: Cover pan with cling film and put into fridge over night. Then let rise for 30 minutes before baking. Preheat oven to 180°C – bake for 30-35 minutes or until golden brown on top.

Vanillamilk

Bring milk, cream, sugar and vanilla bean to boil. Add maize starch. Do not forget to stir well until it gets thicker. Beat with a whisk for about 5 minutes. Serve hot over Buchteln.

They were approved by my guests, need I say more?

wikipedia says:

The most famous Austrian Buchteln are served in the Café Hawelka in Vienna. Its Buchteln desserts are the place’s speciality and made according to a very old and secret family recipe

I think mine were good too and the recipe is not a secret at all *smiles*

I’d like to submit these to Susan’s Yeastspotting this week.