Buchteln: the original recipe to recook
Discover the traditional Tyrolean recipe for fluffy Buchteln: airy yeast dough, filled with sweet jam and baked until golden brown.
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Cooking tools:
- Hand mixer
- Food processor
- Pastry brush
- Baking pan
- Mixing bowl
- Saucepan
- Stove
- Oven
- Kitchen towel
- Spoon
- Plate
Ingredients
- 320 g Wheat flour
- 2 Pieces Eggs
- 100 ml Milk
- 1/2 Cube fresh yeast (yeast)
- 30 g Butter
- 40 g Sugar
- 1 Pack Vanilla sugar
- 1 EL Apricot schnapps (optional)
- 1 Pinch Salt
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