Spelt buns

Recipe for 12 Buchteln
Recipe tip from the Ganahl family, Verwall Apartment in Wald am Arlberg

Ingredients:

  • 500 g light spelt flour (coarse wheat flour can also be used)
  • 1 pkg. Dried spelt flour
  • 1 pkg. Bourbonvanilla sugar
  • 100 g powdered sugar
  • 1 pinch of salt
  • 250 ml milk
  • 70 g Butter
  • 2 egg yolks
  • Apricot jam
  • Butter to spread
  • Vanilla sauce (1-2 pkg. vanilla custard powder, milk, sugar)

Preparation:

  1. Mix all dry ingredients together: Flour, dry yeast, vanilla sugar, powdered sugar (sieve), salt
  2. Gently heat the milk with the butter so that the butter melts. Then stir in the egg yolk.
  3. Add the butter and milk mixture to the dry ingredients and mix/knead into a dough.
  4. Cover the dough and leave to rise in a warm place. Then knead again and leave to rise again for approx. 30 minutes.
  5. Divide the yeast dough into 12 pieces, shape into balls, press flat and fill the middle with a teaspoon of apricot jam. Carefully fold together, brush all over with butter and place in a greased baking dish close together.
  6. Then leave the Buchteln to rise again for approx. 15 minutes.
  7. Before baking, brush the Buchteln again with melted butter and bake in a preheated oven at 170°C (lower/upper heat) for approx. 40 minutes.
  8. Then sprinkle the Buchteln with powdered sugar and serve with warm vanilla sauce.

Insider tip: Buchteln are generally made with wheat flour as they rise better and are even fluffier. However, I love the full-bodied taste of spelt flour and only make them this way.