A typical pastry
Buchteln with apricot jam
This pastry, made of loose yeast dough filled with apricot jam and dusted with powdered sugar, is a classic of traditional Austrian cuisine.
This sweet dessert made from yeast dough actually has Bohemian roots. Soon, this oven-backed pastry also became a staple of Austrian cuisine as well. Today, there are now many variations depending on the region. This classic Vorarlberg recipe by Karin Kaufmann can easily be prepared at home.
Buchteln recipe from Vorarlberg
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Ingredients for an oven dish (30 x 20 cm)
20 g yeast
700 g wheat flour
1 egg
2 egg yolks
100 g baking sugar
approx. 1/4L lukewarm milk
120 g of melted butter
Zest from half a lemon
1 tsp. salt
Mix 250 g of strained apricot jam with 2 tbsp. rum
butter pieces
Powdered sugar for dusting -
Preparation
Mix the yeast in the mixing bowl with 5 tablespoons of water. Next, mix in the flour, milk, eggs, sugar and butter. Add the lemon zest and salt, and knead in the food processor for approx. 5 minutes. If necessary, add a little more milk. Let the dough sit/rest for about 1 hour.
Cut the dough into approx. 40 g pieces. Pull the pieces open and fill with a tsp. of apricot jam and fold shut. Layer the Buchteln into a buttered casserole dish. Distribute pieces of butter on the Buchteln and let rest once again.
Preheat the oven then bake at 160 degrees C for 35 minutes.
Dust with powdered sugar and serve warm.
Recipe: Karin Kaufmann
