Buchteln with Compote (Filled Yeast Rolls)

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Buchteln with Compote (Filled Yeast Rolls)
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
4
For Buchteln
6 tablespoons milk
175 grams Pastry flour
15 grams Yeast
25 grams sugar
30 grams butter
1 egg
lemons (zest)
1 pinch salt
butter (for the mold)
30 grams butter
For the rhubarb compote
600 grams Rhubarb
1 teaspoon Lemon peel
3 tablespoons sugar
1 tablespoon Vanilla sugar
1 Cinnamon stick
How healthy are the main ingredients?
Rhubarbsugarsugaregglemonsalt

Preparation steps

1.

For Buchteln, pour the flour into a bowl, make a well in the center and crumble in the yeast. Heat the milk slightly and spoon in 3 tablespoons. Mix with the yeast, and let sit for 30 minutes, covered. Mix in the remaining milk, melted butter, and the beaten egg, along with the lemon zest and salt with a hand mixer until well combined. Cover and let rest again for 30 minutes. Grease a small springform pan. Knead the dough again and divide into 12 portions. Form small balls with floured hands on the work surface and put them next to each other in the pan. Cover and let rise again for 30 minutes.

2.

Melt the butter, brush the dough with it and bake in the oven at 200°C (approximately 375°F) for 30 minutes.

3.

For the compote, rinse the rhubarb, trim and cut into 3-4 cm (approximately 1 inch) long pieces. Place in a pot along with the lemon zest, sugar, vanilla sugar, cinnamon, and 2-3 tablespoons of water. Cover and cook briefly, so that the rhubarb is still al dente. To serve, cut the rolls in half and spread with the compote. Garnish with whipped cream as desired.