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Brioche rolls with jam filling - Buchteln (traditional method & Thermomix)

Prep Time 25 min + (growing time 2 x 30 min) mins
Cook Time 30 min mins
Total Time 55 mins
Ratings 4 out of 1 votes
Racing: , , ,
Difficulty: intermediate
Servings: 15
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.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the pastry :
  • 275 g warm milk
  • 1 bag dry yeast (Briochin type)
  • 60 g soft butter
  • 4 egg yolks
  • 60 g of sugar
  • 7 g of salt
  • 1 lemon (zest)
  • 1 orange (zest)
  • 1 bag vanilla sugar
  • 500 g of flour
  • For the garnish :
  • 300 g jam (powidl or other plum jam)
  • A little melted butter (for brushing)
  • Icing sugar
  • Vanilla sauce (home or business)
Instructions
  1. 1
    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...
Read it online: https://auxdelicesdecaroline.com/en/recipe/petits-pains-brioches-fourres-a-la-confiture-buchteln-methode-traditionnelle-thermomix/