Buchteln Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups flour
2 cups milk
2 packages yeast
2 teaspoons sugar
2 squares Imperial margarine (1 cup)
2 teaspoons salt
3 eggs (beaten)
3 additional tablespoons sugar
Melted butter
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Directions: |
Directions:Ingredients must be at room temperature. Mix yeast and first amount of sugar in ¼ cup lukewarm water. Let mixture react. Mix salt with flour. Add yeast mixture to flour (add to side of bowl). Heat milk and margarine to lukewarm. Add beaten eggs to the flour (add to side of bowl). Add additional sugar. Mix and knead ingredients together using a stand mixer. Dough is ready when it pulls from the side of the bowl. Knead a few times inside the bowl. Let rise until brimming over the bowl.
Knead on floured board. Spread soft dough with hands until about ½ inch thick. Cut into squares and add 1 tablespoon of plum jam in middle. Cover and fold individual buchteln into a greased pan. Ensure sides of each buchteln are greased as well. Let rise. Spread tops with melted butter. Bake at 350° until lightly browned. |
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Personal
Notes: |
Personal
Notes: This well loved recipe is from Oma's cousin Theresa Zelenak. As a child I remember mom baking these almost every Sunday. Dad and I would vie for the ends as they were crisp and crunchy - the best part!
Buchteln were also frequently made in Blagorodovac on Sundays as well. If there was no jam available, applesauce or sour cherries mixed with sugar could be used as the filling.
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