Filled Dough Pieces with Jam

Filled Dough Pieces with Jam

Bread and Rolls

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Cook Time

2 h 25 min

Servings

15

Difficulty

Medium

Prep Time

40 min

This Thermomix® recipe for Filled Dough Pieces with Jam is ready in 2 h 25 min and yields 15 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These filled dough pieces with jam are an absolute delight, especially in the cold season! I like to make them for Sunday brunch or as a sweet treat for Christmas. The preparation is a bit time-consuming, but the result is worth it. The dough becomes nice and fluffy and the filling with fruity jam makes them irresistible. If you like, you can also fill the dough pieces with nut-nougat cream. A tip: They taste best when lukewarm! The preparation in the Thermomix® makes the dough particularly good.

Ingredients (10 ingredients)

  • 200 ml Milk
  • 75 g Butter
  • 500 g Flour
  • 1 Pck. Dry yeast
  • 75 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 piece Egg(s)
  • 1 Prise(n) Salt
  • 50 g Buttermelted, for drizzling
  • Apricot jamor Plum puree

Preparation (8 steps)

1

Heat milk and butter

Thermomix® Setting
3 min/122°F/Speed 2 50

Put 200 ml milk and 75 g butter into the mixing bowl and heat for 3 Min./50°C/level 2 until the butter is melted.

180
2

Mix dry ingredients

Thermomix® Setting
10 sec/Speed 4

Put 500 g flour, 1 pack. dry yeast, 75 g sugar, 1 pack. vanilla sugar and 1 pinch of salt into the mixing bowl and mix for 10 sec./level 4.

10
3

Knead dough

Thermomix® Setting
3 min/Kneading speed

Add the warmed milk-butter mixture and 1 egg to the dry ingredients in the mixing bowl and knead for 3 Min./kneading stage until the dough comes off the mixing bowl edge.

180
4

Let the dough rise

Pour the dough into a bowl, cover and let it rise in a warm place for about 1 hour until it has doubled in size.

5

Shape and fill the dough

Briefly knead the dough on a floured work surface, form into a roll and cut into approx. 15 slices. Place 1 tsp apricot jam or plum puree in the middle and roll the dough pieces into balls.

6

Place Buchteln in shape and let rise

Grease a springform pan or baking dish and place the dough balls next to each other in it. Let rise for another 20 min.

7

Pour butter over Buchteln

Thermomix® Setting
2 min/122°F/Speed 1 50

Put 50 g of melted butter into the mixing bowl and melt for 2 Min./50°C/level 1. Pour the melted butter over the Buchteln.

120
8

Bake Buchteln

Bake the Buchteln in the preheated oven at 180 °C top/bottom heat for approx. 25 min. until golden brown.

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About this recipe

Filled dough pieces, also called Buchteln, are a classic of Bohemian and Austrian cuisine. My grandma always baked them for Christmas, the scent of yeast and warm butter filled the whole house. It was always a feast when she took the steaming Buchteln out of the oven and we were allowed to devour them sprinkled with icing sugar. This recipe is a tribute to these beautiful memories. The ingredients play a crucial role in the success of the Buchteln. The milk, slightly warmed, activates the yeast and ensures a loose dough. The butter, both in the dough and for pouring over, gives the Buchteln their typical, rich taste and a delicate crust. The flour forms the basis of the dough, with a wheat flour type 405 being ideal. The dry yeast is of course essential to allow the dough to rise. Sugar and vanilla sugar provide the sweetness and a fine aroma. The egg binds the ingredients and contributes to the smoothness of the dough. A pinch of salt enhances the flavors and balances the sweetness. And of course the jam! Apricot jam is a classic, but plum puree or rose hip puree are also excellent. The Thermomix® makes the preparation of the dough much easier. Warming milk and butter is precise, and kneading the dough is child's play with the kneading stage. It is important that the dough is really well kneaded until it comes off the mixing bowl edge. This is crucial for the later consistency of the Buchteln. After kneading, the dough needs enough time to rise. It is best to put it in a warm place, for example near the heater or in the slightly preheated oven (approx. 30°C). The recipe is already suitable for a vegetarian version. A vegan version requires the replacement of milk and butter with vegetable alternatives. Almond milk and vegan butter work well. The egg can be replaced by apple puree or flaxseed egg. If you like, you can also flavor the dough with lemon zest, cardamom or cinnamon. Instead of jam, the Buchteln can also be filled with nut-nougat cream, poppy seed filling or curd. Serve the Buchteln best lukewarm, sprinkled with icing sugar. Vanilla sauce, compote or just a dollop of cream go well with it. They are a perfect breakfast pastry, a delicious snack in the afternoon or a sweet ending to a festive meal. The finished Buchteln can be kept in an airtight tin for about 2-3 days. They can also be frozen. To warm up, simply put them in the oven or microwave for a short time. The dough can also be prepared the day before and left to rise in the refrigerator overnight. This saves time the next day.

Created by

Julia Schmitz

Julia Schmitz

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Tags

#Vegetarian #Christmassy #Breakfast #Dessert #Festive

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk

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