Cookbook:Buchteln (Austrian Sweet Buns)
|Buchteln (Austrian Sweet Buns)|
|Servings||15 - 20|
|Time||prep: 1 hr, cooking: 30 min|
Originally, Buchteln (singular: Buchtel) were a Bohemian sweet dish. However, in the course of time they have become part of the traditional Austrian cuisine.
This dough is yeast-based. In order to get nice, fluffy dough, the right combination of flour, milk and yeast is needed. Additionally, as a yeasted dough, this recipe is somewhat time consuming. This is indispensable as the dough needs to rise, and this takes some time.
The joy for cooking and baking should be in the foreground in today’s hectic society. So, take your time and try this traditional Austrian sweet dish.
For the dough: Flour 4 cups 500 100% Yeast [note 3] 1 1/8 cakes 20 4% Sugar 3 T + 3/16 t 40 8% Butter 1/2 cup 120 24% Eggs 2 large 100 20% A pinch of Salt 1/16 t 0.375 0.07% Lemon (lemon peel) 2 t 4 0.8% Milk (as required) [note 4] For the filling: Jam (optional) For the baking pan: Cooking oil or butter Formula 784.375 156.88%
- Scald milk by bringing it to at least 180 °F (82 °C) and let it cool.
- Put the yeast in a small bowl and add some lukewarm milk to it. Add a teaspoon of sugar. Let it rest for a moment, as yeast in general needs some time to ferment.
- When ready, add it to the bowl with the flour. Put the remaining sugar into the bowl. Before adding the butter, be sure it has reached at least room temperature. Add the eggs as well as a pinch of salt. Finally, add ground lemon peel.
- Knead it until you get nice, smooth dough.
- Take a cloth and cover the bowl. Let it rest until it has risen significantly.
- In the meantime, prepare a baking pan, preferably of about 5 to 10 cm height. Oil or butter the pan thoroughly. Don't spare.
- When ready, take the dough and put it on a clean, floured surface. Roll the dough to 1cm thickness. Divide it so that you get equal quads of about 4 x 4 square centimeters each. Fill each quad with your favorite jam. Bind the 4 angles of the quad and roll it in your hand. Place the small heaps side by side in a baking pan. Cover them with a cloth once more and let them rest for 20 minutes, then put them into the oven.
- Bake them until they are golden brown.
Put some powdered sugar on top.
For extra taste, you may also serve them with some vanilla sauce.
- Original weight-based recipe given in grams. Ingredient order preserved. Flour presumed as all purpose. Yeast type presumed as fresh compressed. Pinch defined as 1/16 tsp. Lemon was ambiguous, procedure texts suggests it and parenthetical means 1 lemon peel only, 1 lemon presumed to have 2 tsp of peel (minus pith). Milk, jam, and pan oil amounts unknown.
- Volumetric values are approximate, and were calculated from USDA National Nutrient Database data. To conserve column space, tablespoons were abbreviated as "T", and teaspoons as "t".
- This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1% active dry yeast, although you can expect fermentation time to increase somewhat. Further reductions will reduce yeast flavor even more, and those same reductions will result in longer times to rise during bulk ferment.
- A typical water amount would be 50-70% (based on flour weight), likely 57-62% depending on protein of flour, so 60% is a single average figure to work with. Eggs are 76% water, so 20% * 76% = 15.2%, which is the amount of water eggs have contributed. Butter is about 16% water, so 24% * 16% = 3.84%, or about 4%. 60% - 15% - 4% = 41%. Whole milk is about 88% water. 41% ÷ 88% ≈ 46.59%. Thus, baker's % whole milk value should be somewhere around the value of 47%. Values to try would be in the approximate range of 37-57%.