Mutated Buchteln

Ingredients for 4 servings:

• 250 ml milk
• 10 g salt
• 15 g yeast, fresh
• 20 ml syrup (vanilla syrup)
• 20 ml maple syrup
• 60 g margarine (semi-skimmed)
• 500 g flour, smooth
• 400 g apple sauce (or any other sauce)
• 1 pack of pudding powder, vanilla
• 1 tbsp cinnamon
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

egg-free low-fat

Dissolve the yeast and salt in the milk and chill for 30 minutes. Place the container with the yeast mixture on a kitchen scale, fill with both syrups, and set aside. Place a bowl on a scale, add the flour, set it to zero, add the margarine, and mix roughly with the dough hook on the mixer on the lowest speed. Add the milk mixture and knead into a smooth dough. Let rest for 20 minutes, covered with a damp kitchen towel. Meanwhile, mix the applesauce with the vanilla pudding powder and cinnamon. Roll out the dough to a thickness of 1.5 cm (if you don’t have a rolling pin, use a glass bottle) or stretch it out and cut into 12 squares. Place a tablespoon of filling on each square and fold the corners diagonally over each other. Place the dough seam-side down in a greased springform pan and let rise for another 30 minutes in the switched-off oven with a small bowl filled with boiling water. 5 minutes before the end of the rising time, remove the springform pan from the oven and preheat it to 200°C (with the small bowl still in the oven). Place the Buchteln in the oven (brush with melted margarine or milk if desired) and bake for 20 minutes. For a shiny crust, spray with water after removing from the oven and let cool for 10 minutes. Serve either lightly dusted with powdered sugar in the traditional way or with “Magic Pudding” (in my recipes).