Brioche rolls with jam filling - Buchteln (traditional method & Thermomix)
Description
Originally from Bohemia (now the Czech Republic), Buchteln conquered the entire Austro-Hungarian Empire and became an emblematic delicacy of Austrian cuisine. Every family has its own version, handed down from generation to generation. Back home, they are traditionally topped with powidl (thick plum compote) or plum jam. A real childhood memory.
Ingredients
Instructions
- TRADITIONAL METHOD
"Preparation - traditional method :
1. Mix the warm milk with the yeast. Add the butter, egg yolks, sugar, salt, citrus zest, vanilla sugar and flour. Knead until smooth.
Cover and leave to rise for 30 minutes.
2. Knead again briefly, then place the dough on a floured surface. Cover and leave to rest for 15 minutes.
3. Divide the dough into 15 equal pieces. Place on a lightly floured work surface, cover and leave to rest for a further 10 minutes.
4. Flatten each piece, place a little jam in the centre, close carefully and pinch the pastry together.
Place the balls in a greased dish, seam side down.
5. Melt a little butter and brush over the buchteln. Cover and leave to rise for another 45 minutes in a warm place.
6. Bake in the oven at 180 °C, traditional heat (top + bottom), for around 45 minutes.
Remove from the oven and brush again with melted butter.
7. Sprinkle with icing sugar and serve with vanilla sauce.
THERMOMIX® METHOD
Preparation - Thermomix method :
1. Place the milk, yeast, sugar and vanilla sugar in the bowl.
→ 1 min / 37 °C / speed 2
2. Add the butter, egg yolks, flour, salt and zest.
→ 3 min / kneading mode
Close the bowl, cover with a tea towel and leave to rise for 30 minutes.
3. Knead again:
→ 1 min / kneading mode
Take the dough out onto a floured surface and leave to rest for 15 minutes.
4. Divide the dough into 15 equal pieces. Lightly flour, cover and leave to rest for a further 10 minutes.
5. Flatten each piece, place a spoonful of jam in the centre, close, pinch and place in a buttered mould, seam side down.
6. Melt a little butter in the bowl:
→ 3 min / 50 °C / speed 1
Brush over the buchteln and leave to rise for 45 minutes, covered.
7. Bake at 180°C for around 45 minutes (high and low heat).
Brush again with melted butter when removed from the oven.
8. Sprinkle with icing sugar and serve warm with vanilla sauce...
Thank you, Caroline, for this recipe that the whole family enjoyed! It was delicious!
I left them in a conventional oven at 180 degrees for the recommended time, but I think that with my oven, 45 minutes was far too long. I'll try again next time and bake them for less time!
Thank you, Stephanie!
That's precisely one of the reasons why I don't like to give overly precise cooking times — ovens vary so much from one model to another! For example, I have two at home, and even when I set them to the same temperature and put the food in at the same time, one always cooks a little faster than the other. When you know your oven well, you quickly learn to adjust the cooking time accordingly.