Sunday, March 6, 2016

Is it spring yet? // Buchteln

I bought some flowers at the market yesterday and called my (please pronounce with a French accent) arrangement  "spring is coming, get out of the way winter". 

But that didn't really help. It's cold and rainy, and in my living room, just five minutes ago, it was even snowing. Fine, it was only a thin layer of confectioner's sugar, but still.

 1 mm of powder, hit the slopes!


I opened my last glass of home made "Powidl"(= Austrian Plum jam) this morning to at least let its frangrance remind me of summer. Quickly made a yeast dough, foulded in the Powidl, and now I can't wait for dessert tonight (like in literally can't wait...of course I already had one...or two...).

Powidl  (keep this for late summer when plums are ripe, until then, just use store bought Powidl)

1,5 kg of plums, pitted
75 gr of brown sugar
vanilla powder
ground cinnamon

Mix the plums with all the other ingredients. I wouldn't use more than one teaspoon of each spice, but actually, that is totally up to your liking. Let sit for about one hour. Then, place everything in a deep pan and put in the oven at 180°C for up to 3-4 hours. You want the plums to turn really brown, sticky. Then, mix everything (this can be difficult because the jam is really stiff) and fill into glasses that you washed in boiling water. I'm sure the Powidl keeps well for a year, but it usually never lasts that long.


makes about 12 

250 gr of flour (550 type)
125 ml of milk
21 gr of yeast (half a cube in Germany)
15 gr of sugar
some lemon zests
a pinch of salt
some vanilla powder (or subsitute half of the sugar with vanilla sugar)
1 egg
60 gr of butter
Powdil (about 12 tablespoons)

Put the flour in a bowl, create a little crater with your hands. Heat the milk (don't let it get too hot, just warm.) Crumble the yeast and place it together with the sugar into the crater, top it with about 5-6 tablespoons of warm milk. Sprinkle with some of the flour from the sides and then let the yeast rise for 10-15 minutes (I usually cover the bowl with a towel and place the bowl on my radiator in the living room, mm, dad yeast smell, mmm). Next, melt the butter in the remaining milk and, once the yeast has risen, add all the other ingredients (salt, sugar, zests, vanilla, egg, milk with butter) and mix for about 5 minutes (kneading with the mixer is important. it's kind of boring to do that for 5 minutes, but it is worth every minute). Let the dough rise for another 40 minutes (again, on the radiator). Then, softly knead the dough again, cut it into 12 equal pieces, spread them out, fill each with a tablespoon of Powdil, fold the littel dough ball and place it with the seams facing down into a pan that you greased with melted butter. There should be about 2 cm between the Buchteln, don't worry, they will rise and snuggle to each other in no time. Add some melted butter on top and then let rise for another 15 minutes. Then, place the pan in the oven at about 180°C for 20-30 minutes, until the Buchteln are slighlty browned on top.

Take out of the oven, let it snow, and enjoy! (to make things unbearably luxurious, but also to add a shitload of work, you could also make some home made vanilla sauce to go with the Buchteln...)

copyright of all photos j.