This traditional Bohemian yeast pastry has many names: Buchteln, Wuchteln, Ofennudeln oder Rohrnudeln (and there are probably many more...). Some will know them from grandma, sometimes filled with plums, sometimes with their favorite jam or simply with a creamy vanilla sauce. The great thing about these buttery clouds is that they can be filled individually! So there are no limits to the imagination.
The recipe can be read and printed here: thomas-kocht.d...
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Recipe for 12 Buchteln:
200g milk (cold in summer, room temperature in winter)
15g fresh yeast (alternatively 5g dry yeast)
1 egg (size M)
Some zest from an untreated lemon
500g spelled flour (alternatively white wheat flour)
50g sugar
5g salt
1 tsp vanilla paste
80g butter
some flour to dust the work surface
approx. 100g liquid butter for rolling and greasing the mold
Filling of your choice (approx. 100g jam, plums, whatever your heart desires...)
2-3 tbsp powdered sugar for dusting
Let rise for 30 minutes after kneading.
Let rise for 45-60 minutes after forming the buns.
Bake in a preheated oven (top/bottom heat, 180°C or 356 °F, middle rack) for 30-35 minutes (if necessary with steam in the oven).
Have fun baking!
The recipe is also available to read on my homepage: thomas-kocht.d...
0:00 intro
0:41 Ingredients for yeast dough
1:25 Make yeast dough
3:04 Stock proofing (1st dough rest)
3:51 portioning
4:49 fill the buns
6:35 2nd dough rest
6:59 Bake buns
7:51 finished look
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My name is Thomas and I have been a trained chef for 20 years now. In addition to cooking, baking is another passion of mine. In my KZfaq videos I would like to share my knowledge and my joy of good food with you and always reveal a few professional tips and tricks. There are 1-2 new videos every week.
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#Buchteln #Rohrnudeln #baking #thomaskocht