A cloud of warm glory
Buchteln - or Wuchteln, depending on the region - are a classic of the pastry culture brought to Vienna by Bohemian mistresses, wives or housemaids from the Biedermeier period onwards, which were quickly adopted and included in the ranks of the famous Viennese pastry cuisine.
I recently read that no other name for regional cuisine actually has the name of a city in the term - only Vienna does.
It is probably due to the k&k melting pot, which gave Vienna the ideal geographical location to knead the highlights of refined recipes from Hungarian, Italian, Polish, Moravian, South Slavic and, of course, Bohemian cuisine into the world-famous Viennese cuisine.
Today we would like to devote ourselves to the latter, which consists largely of pastries - in particular a delight made from yeast, air, powdered milk and love.
Of course, we recommend eating them warm (be careful!! Danger of burning with hot Powidl!) and with vanilla sauce or simply refined with the finest powdered sugar.
So, apron on, red wine in the glass, playlist armed and get to work!
What we need
650 g plain wheat flour
300 g lukewarm milk (or plant milk)
1 cube of fresh yeast
90 g granulated sugar
100 g butter at room temperature
A pinch of salt
Butter for greasing the pan and for baking
Powidl (if you don't like it - which we can't imagine - use jam)
How it works
❤ Mix the milk and flour and crumble the yeast over it
❤ Add the salt, sugar and butter at room temperature and knead everything into a smooth dough
🧘♀️ Leave to rest for 30 minutes in a warm place (ideally around 25 - 30 degrees)
❤ Knead the dough (not too much) and divide into 12 equal parts
❤ Press each piece into a flat shape in the flat of your hand, add 1 teaspoon of powdered jam
❤ Now shape the piece of dough into a ball
❤ Now place the Buchteln in a greased pan with the seal side facing downwards
🧘♀️ Leave to rise for another 10 minutes
❤ Brush with melted butter and bake in a preheated oven at 170 degrees hot air (possibly steamed or with a pan of water in the oven) for 30 minutes until golden brown.
We wish you heavenly enjoyment!
