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Buchteln - ribsticking, sweet, baked goodness

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The beginnings of this bake and blog weren’t promising. On opening the flour box, a huge plastic box with all different types of flour in it, I discovered the bottom of it was covered in ‘something’. At first I thought the ‘something’ was a burst flour bag, but flour doesn’t move on its own, does it ?

The whole bottom of the box was alive – and I am not good with anything creepy or remotely crawly. In fact, my head is still itching and my skin is crawling, hours after the fact. So I grabbed the whole box and literally ran to the outdoor bin, and dumped the lot.... I then spent a further half hour examining all the foods stuff that had been in the same cupboard and cleaning it !

So with no flour and no yeast in the house, this necessitated a trip to the local Co-op. Chancing the weather, the 3yr old and I headed off for the 15 minute walk, only for the heavens to open and for both of us to get soaked to the bone.

But enough of my trials and tribulations  and on with the bake. Buchteln are a sort of bready dumpling usually filled with jam, but can also be savoury. My Oma (gran) used to make a great one, and I fondly remember them from being young. So here is her recipe, tweaked for the 21st century and ingredients readily available in the UK. Traditionally it calls for Plaumenmuss, which can be very loosely compared to a plum jam/preserve but with a unique texture. I didn’t have any, and presume you don’t, so just replace with any firm (not soft set) jam that you have to hand.

INGREDIENTS

500g plain flour

2 ½ tsp dried active yeast ( 1 sachet )

125g granulated sugar

½ tsp vanilla extract

¼ tsp lemon or orange extract

200ml milk

1 egg

100g butter or margarine (butter does taste better) for stage 1

50g butter or margarine for stage 2

200g jam (not soft set) for stage 2

Icing sugar to dust

 

METHOD

Stage 1

Breadmaker – chuck it in, select dough programme, press start, wait.

Food processor/mixer with dough hook  attachment – melt butter, cool. Heat milk to lukewarm. Combine all the ingredients, mix on highest setting for approximately 2-5 minutes (depends on machine used). Your dough should be firm yet elastic when done. Cover bowl with tea towel, leave in a warm, draught free place until doubled in size. Knead again.

By hand – as above but knead until the required consistency is obtained.

NB: whichever method you use, you may need to add a little more flour if the dough becomes sticky. Flours differ in the amount of liquid they will absorb.

Stage 2

Roll dough into an even sausage shape and divide into 12 equal pieces, shaping into balls. Flatten each ball into a disc shape, place teaspoon of jam in the middle of each, and then form each disc into a ball ensuring the jam is completely enclosed. 

 

buchteln combined

 

Grease a rectangular baking tin/pyrex dish or equivalent, measuring approx 20 x 30cm, or a springform  ( as above ) 26cm diameter. Place doughballs, folded sides facing down, in tin so that they are touching each other. Cover with tea towel, leave to proof for 30 - 60 minutes, until the dough has doubled in size. Melt remaining butter, brush each dough ball with a little melted butter.

Bake in pre-heated oven – 225 C, 200 C fan assisted, gas mark 3-4 – for 20 – 30 minutes, until firm to the touch and lightly browned.

buchtel finished This is the finished product. I was going to do an arty shot with lots of icing sugar, and an individual Buchtel nicely cut open oozing jam on a pretty plate. The 3yr old, however, had other ideas, and insisted that the "CAKE, MUMMY" was immediately cut into and consumed.....

Dust with icing sugar just before serving, either hot or cold, with or without custard.

Buchteln are best eaten on the day they are made, as they go stale quite quickly.  As an alternative try filling with nutella, rum soaked dried fruit or just plain.

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  1. Thanks for sharing! Going to try it in a few weeks too :)

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  2. So yummy. I had these at a fairground in frankfurt about 12 years ago and loved them. No way I will be attempting them myself until I have a lot of time on my hands..but if anyone fancies sending me some? Now that's an entirely different matter!

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  3. Stickytarts

    Thanks for that, will go and action right now with new flour !

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  4. Try keeping dried bay leaves in the flour - seems to keep the tiny critters away

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