“Buchteln”
Austrian yeast dumplings | Recipe
Traditional Austrian-German oven dish with chocolate filling
Text:
Katharina Kuhlmann
Photography:
© Lena Fuchs
23 September 2022
"Buchteln" are a traditional dish in the form of yeast dumplings. In the different regions of Germany, Austria, Poland, Slovakia and the Czech Republic many different variations with and without filling are common. Today we fill the delicious balls from the oven with VIVANIs Dark Nougat Chocolate and serve them with a homemade berry compote. A delicious variation for late summer and very easy to prepare...
Ingredients
For a casserole dish with 12 "Buchteln"
For the "Buchteln":
350 g
spelt flour
1 tbsp
baking cocoa powder
1 pinch
salt
40 g
raw cane sugar
0.5 cube
fresh yeast
100 ml
milk
2
eggs
1
egg yolk
60 g
soft butter + a little more
100 g
VIVANI Dark Nougat Chocolate
To spread:
4 tbsp
cream
0.5 tsp
baking cocoa powder
For the compote:
200 g
fresh blackberries
200 g
fresh blueberries
350 g
fresh strawberries or raspberries
40 - 50 g
raw cane sugar
1 - 2 tbsp
freshly squeezed lemon juice
1 pinch
ground vanilla
making
baking time
35-40 minutes
waiting / cooling time
75-90 minutes
level of difficulty
easy
N°
01
For the yeast dough, mix the flour with cocoa, salt and sugar in a mixing bowl.
02
Melt the butter and warm it with the milk until lukewarm. Dissolve the yeast in it. Add to the flour together with the two eggs and the egg yolk.
03
Knead everything into a smooth, supple dough (approx. 5 minutes with the food processor and then again briefly by hand on a floured work surface).
04
Cover the dough in the bowl and leave to rise for approx. 45-60 minutes.
05
Meanwhile, prepare the compote. Puree about half of the strawberries (or raspberries) with sugar, vanilla and lemon juice. Then mix with all the other whole berries.
06
When the dough has risen, butter the casserole.
07
Divide the dough into 12 roughly equal portions and shape each into small, even balls on the lightly floured work surface.
08
Press a piece of chocolate into each ball and then coat well with dough.
09
Place the "Buchteln" seam side down in the mould. Cover with a kitchen towel and leave to rise for another 30 minutes.
10
Preheat the oven to 180 °C fan oven. Mix the liquid cream with the cocoa powder, spread the "Buchteln" with it and bake for about 35-40 minutes.
11
Leave the ready-baked "Buchteln" to cool slightly and serve with the berry compote.
Dark Nougat
Gianduja | vegan
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