Buchteln – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Buchteln - Misya's recipe

Place the flours, sugar and yeast in a bowl and mix.
Separately, beat the eggs with the milk.

Add vanilla, rum, lemon peel and salt to the eggs and mix, then slowly incorporate the egg mixture into the flours while mixing.

Melt the butter in pieces in the microwave (or in a bain-marie) and let it cool.

Add the butter to the dough, continuing to work until it is completely incorporated and the dough is smooth and elastic.

Transfer the dough into a lightly greased bowl, cover with cling film (not touching) and let rise for about 2 hours or until doubled in size in a warm place.

Take the dough, deflate it with your hands on a lightly floured work surface and divide it into 10 equal balls (they should be around 45-50 g each).

Take one ball at a time, flatten it, add a little jam to the center (between 10 and 15 g, depending on how chunky you want it) and close the dough over the filling, recreating the ball.

Proceed in the same way with all the balls and as they are ready, place them in the mold lined with baking paper.
Brush with melted butter and leave to rise for another hour, always in a warm place.

When the balls are well swollen and leavened, cook for about 35-40 minutes in a static oven preheated to 170°C: if it seems that the surface is darkening too much, cover the mold with a sheet of aluminum foil.

The buchteln are ready, all you have to do is let them cool, decorate them with a little icing sugar and serve them.

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