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Buchtel

Buchtel

Name: RECIPEPT: Butterscotch - Mojačokolada.si
Total time: 1 h 40 min
Ingredients: 125 ml of milk; 21 g of yeast (or a packet of dry yeast); 1 teaspoon granulated sugar; 80 g butter; 400 grams of flour; 80 g powdered sugar; 1 packet of vanilla sugar; 2 egg yolks; 1 tablespoon rum; 20 g butter; Butter for the baking tray; Flour for the baking tray

(1)

Preparation time: 1 h 40 min
Difficulty:
Number of ingredients: 13

Also known as "Wuchteln", bagels are part of Austrian pastry cuisine. Originally derived from Czech cuisine, they have found their place in Slovenian cuisine like many other cuisines. Wuchtel are usually filled with apricot jam, but BAM toppings or BAM spreads can also be used as fillings .

A few tips before the preparation:

The sourdough dough can also be made with dry yeast. Instead of 21 g of yeast, use 1 packet of dry yeast. If dry yeast is used, no water vapour will be needed. Mix the dry yeast with the flour and add the rest of the ingredients and proceed according to the recipe.
Be sure to brush the rolls with melted butter before placing them side by side. This makes them easy to take apart after baking.

You can also place the following next to the baguettes:

Image: sweetsandlifestyle

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the bagels with vanilla sauce:

125 ml of milk
21 g of yeast (or a packet of dry yeast)
1 teaspoon granulated sugar
80 g butter
400 grams of flour
80 g powdered sugar
1 packet of vanilla sugar
2 egg yolks
1 tablespoon rum
20 g butter
Butter for the baking tray
Flour for the baking tray

Instructions:

For the preparation of the boults:

Heat the milk until lukewarm and dissolve the crystal sugar in it. Crumble the yeast into the lukewarm milk and cover with a kitchen cloth. Leave covered for about 5-10 minutes to get the yeast. Bubbles should form during this time. Put the butter in a pan and melt it. In a bowl, whisk the flour with the caster sugar, vanilla sugar, rum and egg yolk. Add the melted butter and yeast and knead all the ingredients into a dough. Cover the dough and leave it to rise in a warm place (e.g. in the oven at 50 degrees top and bottom) for about 1 hour - it should have doubled in volume. Grease a baking tray and sprinkle with flour.

When the dough has doubled in volume, knead it again. On a lightly floured work surface, roll out the dough into a layer about 1 cm thick and cut out circles about 7 cm in diameter. Place half a teaspoon of jam in the centre of each circle you have cut out. Place the circles together and shape them with your hands into bouhtels Place the bouhtels side by side, slightly apart, on the prepared baking tray. Cover the baking tray and leave to rise for 20 minutes.

Preheat the oven to 180 degrees above and below. Brush with melted butter and bake on a medium rack for about 20 minutes. Brush the buns 1-2 times with the remaining butter during baking. Sprinkle the baguettes with more icing sugar.

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Discount on products used in the recipe - 10%:

-0,89 €

Total:

8,90 €8,01 €

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Quick desserts

Preparation time: 45 min

Buchtel

Preparation time: 1 h 40 min

Difficulty: 2

Number of ingredients: 13

Ingredients:

For the bagels with vanilla sauce:

125 ml of milk
21 g of yeast (or a packet of dry yeast)
1 teaspoon granulated sugar
80 g butter
400 grams of flour
80 g powdered sugar
1 packet of vanilla sugar
2 egg yolks
1 tablespoon rum
20 g butter
Butter for the baking tray
Flour for the baking tray

Instructions:

For the preparation of the boults:

	Heat the milk until lukewarm and dissolve the crystal sugar in it. Crumble the yeast into the lukewarm milk and cover with a kitchen cloth. Leave covered for about 5-10 minutes to get the yeast. Bubbles should form during this time. Put the butter in a pan and melt it. In a bowl, whisk the flour with the caster sugar, vanilla sugar, rum and egg yolk. Add the melted butter and yeast and knead all the ingredients into a dough. Cover the dough and leave it to rise in a warm place (e.g. in the oven at 50 degrees top and bottom) for about 1 hour - it should have doubled in volume. Grease a baking tray and sprinkle with flour.
	When the dough has doubled in volume, knead it again. On a lightly floured work surface, roll out the dough into a layer about 1 cm thick and cut out circles about 7 cm in diameter. Place half a teaspoon of jam in the centre of each circle you have cut out. Place the circles together and shape them with your hands into bouhtels Place the bouhtels side by side, slightly apart, on the prepared baking tray. Cover the baking tray and leave to rise for 20 minutes.
	Preheat the oven to 180 degrees above and below. Brush with melted butter and bake on a medium rack for about 20 minutes. Brush the buns 1-2 times with the remaining butter during baking. Sprinkle the baguettes with more icing sugar.

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