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Whole Wheat Buchteln

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Ingredients

Ingredients for 10–12 Servings

  • 3⅓ cups 500 g Whole wheat flour
  • 1¼ cups 300 ml Milk
  • 5 tbsp 40 g Yeast
  • Dash of salt
  • 7 tbsp 100 g Butter ,or untempered vegetable margarine, room temperature
  • 5 tbsp 100 g Honey
  • 3 Egg yolks
  • Zest of 1 lemon
  • Flour for the work surface
  • Plum marmalade for the filling
  • Butter or untempered vegetable margarine for the pan

Instructions

  • Warm a little less than 2 cups of milk and mix with yeast and about 2/5 of the whole wheat flour.
  • Cover and let rise for 20 minutes in a warm place.
  • Warm the rest of the milk and mix it with the rest of the flour and honey.
  • Knead with the starter dough, then mix in egg yolks, salt, lemon zest, and room temperature butter.
  • Cover the dough again and let rise for 30 minutes in a warm place.
  • Punch the dough down and then let rise for another 30 minutes.
  • Roll out on a floured work surface and cut out 4in (10 cm) circles with a cookie cutter.
  • Place some plum marmalade on each and fold the edges together.
  • Butter a baking pan and place the buchteln in it close together with the seam down.
  • Brush with melted butter, let rise for another 30 minutes.
  • Preheat oven to 375 °F (190 °C) and bake for about 30 minutes.

Notes & Wine Advice

These fine buchteln are not only great served cold with coffee, but also warm as a main course.
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Course; Dessert
Cuisine; Austria / European