John Myers
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My Original Bohemian Buchteln with Vanilla Sauce
The perfect my original bohemian buchteln with vanilla sauce recipe with a picture and simple step-by-step instructions.
Ingredients for the yeast dough
- 250 g Wheat flour 405
- 250 g Spelled flour type 630
- 150 g Sifted powdered sugar
- 1 Cube (42) g Yeast fresh
- 5 fresh Egg yolks, fresh
- 150 g Soft butter
- 1 pinch Salt
- 100 Milliliters Lukewarm milk (more or less)
- 1 half a cup of (200g) Sour cream 10% fat
1. Filling
- 125 g Curd cheese (40%)
- 2 Teaspoon. Sour cream 10% fat
- 2 Teaspoon. Lilac sugar (or vanilla sugar)
2. Filling
- 2 Teaspoon. Bowidel (plum jam)
For a brush
- 125 g Melted butter
- Icing sugar to sprinkle on
Baking molds
- 2 smaller ones Springform pans
- Butter for greasing
- Sugar to sprinkle on
Vanilla sauce
- 600 milligram Milk 3.8
- 1 Pck. Vanilla pudding
- 4 Tablespoon Powdered sugar
- 1 Tablespoon Orange liqueur
oven
- Please preheat the oven to 170 °, grid middle rail.
The steamer
- First of all: I took all the ingredients out of the fridge the day before so that they get the same temperature. (Except of course the flour and the sugar, to answer questions right away) 🙂
- The food processor is ready and you can start using all the ingredients. Put the steamer (pre-dough) lukewarm me in a vessel, crumble the crumbled yeast, add a little sugar (it needs something to eat) and sprinkle it with a little flour, of course I mixed the flour beforehand. Place a clean cloth over it and let it rest for about 10 minutes.
- During this time, sift the flour into the mixing bowl and mix the powdered sugar once. Now the yeast should have worked, it is now also a flour and sugar mixture. Run the machine on slowly. Now work in the egg yolks, then the soft butter cubes.
- The sour cream can also be added. If the dough still needs milk, add a little. The machine should now work well, it needs 10 minutes. It’s hard to describe yeast dough how it should be! I always say it should feel like silk, the butter should be well incorporated. If he still needs some flour, I give it tbsp wise to it.
- Remove the dough hook, I lift the dough up a little, sprinkle some flour under the dough, and also some flour on top of the dough. Since it is a heavy dough, it takes a little longer to rise. He should get the time. During this time I cook the vanilla sauce, an extended custard. But I don’t need to explain that?
- The Bowidel, plum puree is ready, the quark is mixed, (just mix everything and stir until smooth) The oven is preheated, the buttered and sugared molds then start turning.
- Now I cut off small parts with a dough card (Schlesinger). Really small pieces of something a bit bigger than a walnut. PLEASE do not sieve any flour on the work surface. Now roll out the small parts, fill them and then press them together so that everything stays inside. After the first few attempts, you can put them next to each other in the mold. Once with Bowidel, then again with curd.
- When the mold is full, put a warm cloth over it and let it rise. Half an hour or so. Now I melt the butter, put the brushes ready and wait until they are almost twice as big. In the oven, after 20 minutes, you will get the first butter coating, don’t save. repeat the whole thing just before the end.
- Baking time, about 30-40 minutes. They should be golden brown. Now brush again with the remaining butter and immediately dust with powdered sugar. Add the vanilla sauce, a freshly brewed, fragrant coffee, “What more could you want?”
- I hope that I was able to explain it in a reasonably understandable way, thank you very much, says the butterfly4 the Uschi
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