Buchteln

Ingredients for 1 servings:

• 1 kg flour, smooth
• 1 ½ tsp salt
• 80 g yeast, fresh and 1 tsp sugar
• 120 g butter
• 4 eggs
• 120 g sugar
• ½ liter of milk
• some flour for dusting
• some apricot jam or plum jam
• some rum
• Butter, liquid for spreading
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

buhtelj (Slovenian)

Put the flour and salt into a mixing bowl. Melt the yeast in a bowl with a little sugar, add a little milk, dust with a little flour, and let rise. Melt the butter, mix with the eggs, sugar, and half a liter of milk. Add it to the flour along with the yeast and knead into a thin dough, dust with flour, and let rise. Knead the dough at least three times, dusting with flour each time and letting it rise. The more often you knead the dough, the fluffier the Buchteln will be. Roll out the dough to approximately 70 x 60 cm, cut into 5 strips lengthwise and cut in half widthwise approximately every 10 cm. Season apricot jam or plum jam with rum and place a teaspoon of jam on each piece of dough. Close the dough over it and form round Buchteln. Place row by row upside down on the baking sheet, seam-down. Brush each Buchteln individually with melted butter so they separate more easily later. Let the Buchteln rise in the oven at 50°C for about 15 minutes, then increase the temperature to 180°C and bake for about half an hour. Dust the cooled Buchteln with powdered sugar.