A dessert-based dinner is not everyone’s idea of a good meal, or is it? But it’s what has fed generations of farmers in the area I grew up in – milk, eggs and flour were abundant. Buchteln – or apricot-jam filled yeast dumplings are just another iteration on the sweet dinner idea. It certainly beats store-bought baked goods and rounds out a perfect meal when served after a bowl of vegetable soup. We bake the Buchteln in a bed of buttery milk that makes them moist but the traditional way is to bake them dry and serve with vanilla sauce.
2 cups white all purpose flour
1/2 cup whole wheat flour
1 package of dry yeast
1 cup of warm milk
1/4 cup granulated sugar
3 Tbsp butter, room temperatures
Zest from one lemon
1 tsp vanilla extract or scraped seeds of one vanilla bean
1/4 cup apricot jam
Pinch of salt
For milk mixture:
1 cup milk
2 Tbsp sugar
2 Tbsp butter
Warm milk to a little over room temperature and mix with yeast. Let rest.
When yeast has developed bubbles, mix with flours, egg, vanilla, lemon zest and salt and mix in mixing machine until smooth, approximately 5 minutes.
Add butter and sugar and mix for another 3 minutes.
Let rest in a covered bowl for approximately 20-30 minutes in a warm place or in the refrigerator up to 5-7 hours until doubled in size.
Knead dough on a floury surface and separate into twelve portions.
Roll each portion into a ball, flatten and place 1 tsp of jam into the middle.
Wrap dough around the jam, forming a ball and place seam-side down into a ovenproof baking dish.
For milk mixture, warm milk and add butter and sugar and mix until dissolved. Pour over dough balls. The balls will be almost submerged.
Cover and let rest for approximately 20-30 minutes in a warm place or in the refrigerator up to 5-7 hours until doubled in size.
Preheat the oven to 360 degrees F.
Bake in warm oven for approximately 25 minutes or until golden brown.
Enjoy warm or cold.