Semester break this week! We visited ML's Grandparents in Upper Austria. Grandma and I baked super-delicious Austrian speciality called Buchteln. It tasted heavenly, so I'd love to share the recipe with you! Here you go:
300 ml lukewarm milk (I guess it is 1.26 cup in the US)
1 pkg yeast (42 g/1.48 oz/0.09 lb)
500 g flour (17.63 oz/1.10 lb)
4 egg yolk
60 g sugar (2.12 oz/0.13 lb)
1 pkg vanilla sugar
grated lemon peel
100 g (3.53 oz/0.22 lb) butter at room temperature
1 teaspoon salt
100 g (3.53 oz/0.22 lb) apricot marmalade
1. In a small bowl, dissolve yeast in 80 ml (0.02 gal???) of warm milk, add sugar and 3 teaspoons flour and mix. In Austria we call this yeast mixture Dampfl. Sprinkle a bit flour on Dampfl, cover and let rise on warm place 20 minutes.
2. In a large bowl, mix egg yolk, vanilla sugar, grated lemon peel and 1 tsp salt until smooth. Add rest of milk, flour, butter and Dampfl. Cover and let rise again on warm place appr. 30 minutes.
3. Coat the bottom of baking pan or casserole (35 x 25 cm/13 3/4 x 10 inches) with butter. Knead dough briefly, roll out on a floured surface to 1/2 cm thick and cut into slices (8 cm/3 1/8'' in diameter). Do the same with the rest of dough. Place 1 teaspoon marmalade on each slice, fold the dough over the filling, forming balls.
4. Dip Buchteln into butter, set close together with the closure side down on baking pan or casserole and let rise on warm place 20 minutes.
5. Preheat the oven to 160°C/320 °F. Bake for about 30 minutes. Sprinkle with powdered sugar.
Enjoy! See you on heaven!
PS: please be gentle with me, it's my very first recipe translation from German into English. Critiques are much appreciated. Thank you! :)
PPS: unfortunately, the recipe source is unknown.