Pie filling "Bechtel"

104 4 / 5 100 минут -

Buchteln. Buns, Austrian-German origin. Mouth-watering rolls, means pie filling, although the filling is not, and why - find out in the recipe. Thanks for the recipe Katarinka-Katusha.

Ingredients for Pie filling "Bechtel"

Step by step instruction of cooking Pie filling "Bechtel"

Шаг 1

The words of the author.
In warm milk add yeast, 20 grams sugar

Шаг 2

and 50 grams of flour mix and leave in a warm place to rise.

Шаг 3

In a large bowl fold flour 200 grams, melted and slightly cooled butter, egg yolks, egg, 20 g sugar, a pinch of salt, zest, rum and vanilla sugar

Шаг 4

Mix approached the dough into a smooth dough.
My comments. I have flour left over,~ 1 Cup, asked many people (who did) the same story, so can not say for sure... Although most of Katie learned, says she goes to the norm.

Шаг 5

Cover and place in warm place to rise until doubled. (mine took 40 minutes).

Шаг 6

Put it in a form tight to each other. My balls were 40 g, but may be less. My advice. Cream you can (should, just asking) to double, but I take it deeper, to make cream out of shape.

Шаг 7

Give another 10 minutes to come. Heat the oven to 180 degrees. Mix the yolk with 2 tbsp milk and brush the buns.

Шаг 8

Bake for 30 minutes.
There is an option to fill them with jam or jam and serve with sauce (vanilla, for example:) We loved without all
But when I do again, will definitely double the amount of sweetened cream, which is filled with shape - very tasty.
So filling, meaning Cream.