Buchteln - Nouilles à La Levure Au Four - Sweet Yeast Dumplings

Photo: Flo

Ingredients

400 grams =14 oz flour

salt

1/5 cup l= ¾ milk

3 egg yolks

1 egg

lemon rind

50 grams =2 oz sugar

100 grams =4 oz butter

yeast

Powidl (heavy plum jam)

100 grams =4 oz butter

(do NOT use cups- baking requires reasonably exact measurements)

Preparation

Make a soft dough from flour, milk, salt, yolks, egg, melted butter, lemon rind and the raised yeast (prepare yeast with water, sugar at room temperature) (Dampfl, Gärprobe) and mix it until it no longer sticks to a wooden spoon. Use the hook attachment of the mixer; You may find that the dough is too liquid and you need to add more flour; this depends on the flour you use.

After 1 1/2 hrs, turn the dough into a roll, cut slices, extend them and put a spoon full of Powidl or jam in the middle. bring the corners together to create a pocket and dip into melted butter.

Arrange the pieces with the opening at the bottom in a baking pan, let raise for one hour.

Bake in medium hot oven until they no longer stick to the form.

Turn out warm; separate when cool; Serve covered with confectioner's sugar and/or warm custard

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About

source: O. A. Hess: Wiener Küche. Sammlung von Kochrezepten der staatlichen Bildungsanstalt für Koch- und Haushaltsschullehrerinnen und der Kochschule der Gastwirte in Wien. approx 1926. p. 480

see also:
http://en.wikipedia.org/wiki/Buchteln
http://www.foodista.com/post/B77VGKJN/buchteln