Flowery-blue Buchteln

I cannot believe that I have never had the idea to publish my recipes English before. I am so sorry for you guys, that you may have already visited my blog, full of excitement to find some pretty nice recipes, and then were so disappoints because you could not find any recipes in English. Although I mentioned so often on Instagram that my dearest followers could find all the recipes for my baked gods on the blog. Hopefully this is not going to happen again! I promise you guys that I will do my best to upload my recipes now in German as also in English and if there are any past recipes you want to have translated in English fell free to text me 🙂 

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Okay now I have definitely written way too much and we should really get into the 1st English recipe on this blog and its  the so called recipe for „Buchteln“ which are actually nothing else than dumplings or yeast pastries filled with plum jam. They are traditional German pastries and quite often served in Southern Germany. But lately they became quite succesfull even in Northern Germany and I  am really happy about this new development because those plum dumplings are one of the best dessert I have ever had and they are just so easy to make!

 

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So here is the recipes you have been waiting for so long!

 

Dumplings filled with plum jam

Ingredients:DSC_0489

  • 1 packet of dry yeast
  • 250ml milk
  • 100g sugar
  • 500g flour
  • 1/2 tbs salt
  • 1 egg
  • 140g  soft butter
  • 1 tbs cinnamon
  • 12 tbs plum jam

Thats the way you do it:

  1. Preheat the oven to 30 degrees (fan). Pour the milk in a small saucepan and heat up until  its lukewarm (thats at about 37 degrees). Then add 60 grams sugar and 80 grams butter and stir in well, afterwards take the saucepan of the hob.
  2. Now grab a big bowl (a really big bowl!) and shiver the flour in it. Add the egg, dry yeast and the salt and knead the dough completely through after that you add the milk-mix and softly knead the dough again until you get a smooth but fluffy dough.
  3. Cover the bowl with a kitchen clove and put into the oven for about 40 minutes to allow the dough to rise. Bevor you get the dough out of the oven you need to melt the butter (80 grams)  in a saucepan and also need to prepare a sugar-cinnamon-topping by mixing the remaining sugar with the cinnamon.
  4. Very gently knead the raised dough again and divide in 12 parts. Grab one part a time and shape a flat circle, put a tablespoon plum jam in the middle of the circle and move the outer dough over the middle to create a little dough-ball.
  5. Put all 12 dumplings in a big ceramic baking tin and brush the topsides with the melted butter and sprinkle them afterwards with the sugar-cinnamon-topping.
  6. The dumplings need to raise one last time in the warm oven for 15 minutes bevor you can  finally pre-heat the oven to 190 degrees (top/bottom heat) and bake them for 20-25 minutes. Let the dumplings cool down in the baking tin on a baking wire for 10 minutes and gather the whole family around the table to enjoy fresh the warm, homemade dumplings.

Serving suggestion: Serve with homemade vanilla custard and some spare plum jam.

 

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A yeast dough needs warmth, love and time to raise and so does the human being. Never thought about it but we are actually pretty much alike.

And thats all you have to do, easy as right? I hope you all understood my English and had no problems understanding the instructions, if you find any mistakes or problems occurring please feel free to text me. I am always glad about suggestions and advises 😉

Lots of love Julia

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