Christmas Buchteln

Ingredients for 1 servings:

• 375 g wheat flour, preferably double-grain flour
• 1 ½ cubes of fresh yeast
• 125 ml milk, lukewarm
• 1 tsp, heaped sugar
• 75 g butter, soft
• 60 g sugar
• 2 eggs, size M
• 1 pinch of salt
• 1 gingerbread (Nuremberg wafer gingerbread without chocolate coating)
• 1 pack of vanilla flavor, 5 g
• ¼ tsp cinnamon powder
• 1 pinch of turmeric powder
• ¼ tsp ginger powder
• ½ organic lemon(s), grated peel
• ½ organic orange(s), grated peel
• 1 pack of confectionery (Kinder Schoko Bons, white or classic), or similar product
• e.g. powdered sugar
• 75 g butter, liquid, for dipping and brushing the Buchteln

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Classic Christmas arrangement from Fiefhusen

First, prepare the yeast. Stir the teaspoon of sugar into the lukewarm milk (approx. 30°C). Then crumble the yeast into the milk. Mix well until the yeast is completely dissolved in the milk. This works wonderfully with an electric milk frother. The milk is ready to use as soon as a thumb-thick foam has formed on the surface. Finely shred the wafer gingerbread in a stand mixer or food processor. Once the milk is ready, add all the other ingredients, the spices, and the grated zest to a mixing bowl. (Only the chocolate bonbons and the powdered sugar are still waiting for later.) Now add the yeast milk and knead thoroughly with the mixer and dough hook until a homogeneous dough is formed. Then cover the bowl with a kitchen towel and let it rise in a warm place for 45 minutes. After that, the dough should have risen beautifully. For baking, butter one or more casserole dishes. I use two round, high-sided baking sheets because they allow the heat to spread evenly and quickly to the bottom of the Buchteln. Transfer the dough to a floured surface and divide evenly into 12 to 14 portions. This works wonderfully with a large, floured metal spatula from a hardware store. Shape the portions into balls with floured hands. Make a hollow with your thumb and place a Schoko-Bon (or a similar competitor’s product) in the dough. Close the dough and press the seams together. Dip the bottom of the Buchteln into a bowl of melted butter and place in the baking sheet. Repeat this process until all the Buchteln are evenly distributed in the sheet. It’s okay if they’re still spaced apart; they’ll rise considerably. Finally, brush the tops of the Buchteln evenly with a silicone pastry brush. Now let the Buchteln rise for another 15 minutes at room temperature and in the meantime preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). After the resting time, bake the Buchteln on the oven rack in the middle position for 20 to 25 minutes. This can vary slightly depending on the oven. Be sure to check after 20 minutes at the latest. The Buchteln are done when they have taken on a nice light brown to golden brown color. Then remove the Buchteln and let them cool. We like them best when they are still slightly warm. If you like, you can sprinkle powdered sugar on top for decoration. This isn’t necessary for flavor; the Buchteln are sweet enough as they are.