500 gflour (plain)
80 ggranulated sugar
60 gbutter (soft)
40 gyeast fresh (dry yeast is also okay, it just takes longer to get activated)
500 gpowidl (plum) preserves
30 gbutter (melted)
- Heat the milk to body temperature, sprinkle the yeast in a mixing bowl, add a pinch of sugar and a tablespoon of flour, as well as half of the warm milk and stir it thoroughly. Set aside for half an hour until the “Dampfl” (= pre-ferment) has risen a bit.
- Mix the softened butter, salt, egg, egg yolk and lemon zest with the remaining milk, and stir in the Dampfl. Knead the dough for a couple of minutes, best to do with the kneading hook of the kitchen machine, until the dough gets a silky shine. Cover the dough bowl with a towel and allow to rise for half an hour, it should rise high and well.
- After rising, knead the dough once again thoroughly by hand. If you want to have a very fine yeast dough, allow to rise once again. The more often you knead the dough after rising and allow to rise again, the smaller and finer are the air bubbles developing in the dough through fermentation of the yeast. However, the dough will become more difficult to process.
- Make into a roll of about 5 cm in diameter, and cut off small pieces of about 50 g. Always take one piece at a time in your hands, flatten it out and fill it with a tablespoon of fruit preserves. Fold and close the dough package, dip your fingers into the melted butter and cover each Buchtel thoroughly with butter before you pack them tightly into the pan next to each other. Now cover the pan with a towel and allow to rise again.
- Pre-heat the oven to 160°C fan. Thinly brush the Buchteln once again with melted butter and bake them for about half an hour.
This yeast dough is made with a Dampfl (= pre-ferment)
Granny’s baking tip
Brush the Buchteln with an egg mixture (stir a good dash of milk with an egg) before baking, they will come out with a wonderfully glossy surface
Level of difficulty
Oven settings/baking time and temperature
If your oven has a steam or fermentation programme, definitely use this for the dough to rise, and then bake it with the fan. Yeast dough loves moisture. If you don’t have such a programme, you also can put a bowl with water in the oven so that at least some moist develops.
Fan 160°C approx. 30 minutes
Tools you’ll need
Scale, pot, dough scraper,
hand mixer (+ mixing bowl) or kitchen machine (kneading hook),
spoon, towel, baking pan