Bohemian Buchteln with curd or plum jam filling

Ingredients for 1 servings:

• 30 g yeast
• 250 ml milk, lukewarm
• 1 tbsp sugar
• 2 tbsp flour
• 500 g flour + some for dusting
• 90 g sugar
• 100 g butter
• 2 eggs
• 1 pinch of salt
• 1 packet of vanilla sugar
• ½ organic lemon(s), finely grated peel
• 125 g low-fat quark (cottage cheese)
• ½ packet of vanilla sugar
• 20 g sugar
• 1 egg yolk
• 2 tbsp rum
• 25 g raisins
• a little organic lemon peel, finely grated
• Plum jam (Powidl)
• some cinnamon
• 1 tsp rum
• 100 g butter, melted, for the mold and for spreading
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

Whisk the ingredients for the starter dough well, dust with flour, and let rise for 15 minutes in a warm, draft-free place. Then add all the ingredients for the main dough and mix with a food processor on high for about 10 minutes, until the dough no longer sticks to the bowl but bubbles and is nice and smooth and shiny. Dust the dough again with flour, cover the bowl with a cloth, and let rise in a warm place for about 1 hour; it should increase in volume by at least half. In the meantime, prepare the filling. Curd filling: Wash the raisins under hot water in a sieve and let them soak in a cup with the rum for 30 minutes. Then strain. Mix the egg yolks with the sugar, add the vanilla sugar, and stir in the curd, raisins, and lemon zest. Powidl filling: Mix the Powidl (plum jam) with 1 teaspoon of rum and a little cinnamon until smooth. If you don’t want to use rum, simply omit it. Grease a sufficiently large baking dish with 1/3 of the melted butter. Divide the dough into 20 pieces. Flatten each piece by hand or roll it out into small squares with a rolling pin. Place 1 teaspoon or more of the filling, either plum jam (Powidl) or quark filling, into each dough square. Fold the four dough corners over each other. Place each Buchteln in the baking dish with the closed side (the “ugly” side) facing down. Brush the Buchteln that was just placed in the dish with butter and then place the next Buchteln next to it, but don’t place them too close together, as the Buchteln still need some room to rise. Brush each Buchteln separately with butter. Once all the Buchteln are in, let them rise for another 15 minutes and then bake in a preheated oven at 180°C (top/bottom heat) for about 35 minutes on the middle rack. The Buchteln shouldn’t be too brown. Let the Buchteln cool in the pan, then separate them, sprinkle with powdered sugar, and enjoy fresh! Tip: I fill 10 Buchteln with Powidl (a kind of sugar-based pastry) and the other 10 with quark—that way you have some variety.