recipe ideas

Buchtel: Good mood makers for rainy autumn days

Whether with coffee, as a dessert or as a main course: Buchteln, also known as tubular or oven-baked pasta, always taste good! The tender dumplings made from yeast dough are filled to your heart’s content with nut nougat cream, jam, plum jam or caramel and survive, fresh from the oven with hot vanilla sauce, hardly for more than an hour. Finally dusted with a little powdered sugar, they are just like a real baking dream, which gives us a good mood with every spoon in a jiffy and lets us forget the gray and wet autumn days for a short time!

Are you panicking about the yeast dough? Not necessary at all! The secret: warm ingredients, a little time and let go twice and nothing can go wrong!

  •     250 ml milk
  •     25g fresh yeast
  •     500g flour
  •     100g sugar
  •     1 egg yolk
  •     125g butter
  •     1 tsp salt
  •     3 tsp sweet tonka kiss
  •     1 tsp finely grated bio lemon peel
  •     Plum jam, nut nougat cream, jam, caramel
  •     150g cream
  •     A little butter to grease the baking dish
  •     Powdered sugar / Sweet Tonka Kiss as a topping
  •     custard


Put the flour in a bowl and press in a hollow. Heat the milk lukewarm. Dissolve the yeast in the milk, add 1 teaspoon of sugar and stir in a little flour from the edge. Cover and leave to rise in a warm place for 10 minutes.

Add the rest of the sugar, egg yolk, soft butter, salt, Sweet Tonka Kiss and lemon zest to the batter. Knead first with the kneading hooks of the hand mixer, then with the hands to a smooth dough until it blisters and detaches from the bowl rim. Cover and let rise to twice the size in a warm place for 45 minutes.

Form the dough into a roll on a lightly floured work surface and cut into 12 equal pieces. 1 heaped teaspoon of chocolate cream or similar give it on, press the ends of the dough together over the filling.

Preheat the oven to 200 degrees (circulating air 175 degrees). Grease the mold and place the tuft next to each other with the seam facing down. Pour in the cream, sprinkle with a little Sweet Tonka Kiss and let it rise for another 15 minutes. Bake golden yellow on the bottom shelf for about 25 minutes. Top with icing sugar or Nutella and eat warm with hot vanilla sauce!


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