German Sweet Dumplings - Buchteln
by Jay Wadams
Buchteln, or Rohrnudeln are a much loved German recipe for sweet dumplings made from yeast dough, stuffed with fruit or jam, brushed in lots of butter and then baked. They are incredibly moreish and can be filled basically with whatever you like - I like plums, apricots or cherries.
Ingredients
- 200 ml whole milk
- 21 g fresh yeast 7g / 1 sachet dry yeast
- 550 g plain or all-purpose flour
- 75 g sugar
- zest of 1 orange
- generous pinch of salt
- 100 g unsalted butter softened
- 1 egg lightly beaten
- 250 g cherries pitted
- 16 sugar cubes or spoons of sugar
- 50 ml butter melted
- icing sugar
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- WARM MILK: Begin by warming the milk slightly, it should be comfortable to hold your finger in it. Remove from the heat, crumble over the yeast, mix well and set aside.
- MAKE DOUGH: In the bowl of a stand mixer, or by hand, combine the flour, sugar, orange zest and salt. Pour in the milk and yeast mixture and add the butter and egg. With your hands, or using the dough hook attachment, knead for about ten minutes. The mixture may stick to the sides of the bowl - if so, add extra flour, one tablespoon at a time until the dough moves freely in the bowl.
- FIRST RISE: After ten minutes, shape the dough into a ball, (it should feel soft, springy and elastic), put back into the bowl, cover with a clean cloth and allow to rise for 45 minutes to an hour until almost doubled in size.
- PREPARE FRUIT: Meanwhile pit the cherries or halve and stone other fruit. Butter a 20 x 30cm high sided baking dish.
- DIVIDE DOUGH: Remove the dough from the bowl, knock out the air and divide in two. Reserve one half for a second batch of dumplings then divide the remaining dough into eight equal-sized pieces.
- SECOND RISE: Flatten each piece, then place a few cherries i in the middle of each, stuff with 1-2 sugar cubes per dumpling, then wrap the dough around and pinch tightly to seal. Cover and leave to rise for 15 minutes while you heat the oven to 180°C / 350°F / Gas 4.
- BAKE: Place the dough balls, sealed side down in the baking dish, brush over all of the melted butter and bake for 30-40 minutes until risen and golden brown.
- SERVE: Dust liberally with icing sugar before serving warm.
Notes
This recipe makes enough dough for 16 dumplings which is a generous amount. You can reserve half the dough for another use by freezing, or it will keep, well covered for 2-3 days in the fridge.
Nutrition
Serving: 1dumpling | Calories: 253kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 30mg | Potassium: 122mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg