Spelt "Buchteln"
With Apricot Jam and Vanilla Sauce
Recipe for 12 "Buchteln"
Recipe tip from family Ganahl, Verwall Apartment in Wald am Arlberg
Ingredients:
- 500 g light spelt flour (you can also use wheat flour with a good grip)
- 1 pkg. dry ferment
- 1 pkg. bourbon vanilla sugar
- 100 g powdered sugar
- 1 pinch of salt
- 250 ml milk
- 70 g butter
- 2 egg yolks
- Apricot jam
- Butter for spreading
- Vanilla sauce (1-2 pkg. vanilla pudding powder, milk, sugar)
Preparation:
- Mix all dry ingredients together: Flour, dry yeast, vanilla sugar, powdered sugar (sift), salt.
- Slightly heat the milk with butter so that the butter melts. Then stir in the egg yolk.
- Add butter-milk egg mixture to dry ingredients and mix/knead into a dough.
- Cover the dough and let it rise in a warm place. Then knead again and let rise again for about 30 minutes.
- Divide the yeast dough into 12 pieces, form balls, flatten and fill in the middle with a teaspoon of apricot jam. Fold carefully, brush all around with butter and arrange tightly in a greased baking dish.
- Then let the "Buchteln" rise again for about 15 minutes.
- Before baking, brush the "Buchteln" again with liquid butter and bake in the preheated oven at 170°C bottom-high heat for about 40 minutes.
- Then sprinkle the "Buchteln" with powdered sugar and serve with warm vanilla sauce.
Insider Tip
Generally, booklets are made with wheat flour, as they rise better and become even fluffier. However, I love the full-bodied taste of spelt flour and only make them this way. Of course, fresh yeast can be used instead of dry yeast.
Have fun and good luck with your cooking!
Bianca Ganahl
