"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Buchty Recipe

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This recipe for Buchty, by , is from Lydia's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 25, 2011


400 gr of flour
1 egg
3 yolks
50 gr powdered sugar
1 stick of butter
2 dl milk (125)
extra melted butter for greasing
1 package yeast

Making the dough. Prepare yeast by combing little bit of warm milk with 1 tsp of sugar, and one packet of yeast. Combine flour, powdered sugar, one egg and 3 yolks. Also melt one stickof butter and add it along with a dash of salt and some milk. Next add the yeast mixture. Work the dough for some time until you get a nice smooth texture. Keep adding more milk as needed. The final dough should be only slightly sticky. Cover and let it rise in a warm place. Roll the dough out a section at a time. Cut about the size of your palm. Fill with your filing. Next pinch the top seal together and also pinch the sides closed. Then gently form the bun into a brick shape. Closely stack the buns on the baking sheet, joint areas on the bottom. Generously grease the contact areas with butter. Try baking 275 for 20 minutes(2) and 325 (3) till you think they are done. Sprinkle again with powdered sugar once they cool off.




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