Dukatenbuchteln
These small, fluffy dukatenbuchteln are a classic sweet pastry delight. Baked to a golden brown, soft and delicate in taste, they are perfect as a dessert or sweet main course.
Recipe Overview
Servings: approx. 40 pieces, about 10 servings
Baking temperature: 150°C top and bottom heat
Baking time: approx. 20 minutes
Difficulty level: medium
Ingredients
250 g milk, lukewarm
30 g yeast
500 g plain flour
100 g butter
100 g sugar
2 eggs
1 pinch of salt
vanilla sugar
some grated lemon zest
For brushing
some cream
some sugar
Preparation
For the yeast dough, first dissolve the yeast in about 100 ml of lukewarm milk. Place the flour in a mixing bowl and form a well in the center. Pour the yeast mixture into the well and let it rise for about 15 minutes.
Then add the remaining ingredients and knead everything in the mixer at low speed for about 10 minutes to form a smooth dough. Let the dough rise again.
Roll out the dough to about 1 to 2 cm thick and cut out small buchteln. Dip the dough pieces in melted butter and place them on a baking sheet. Let them rise briefly once more, then bake at 150°C for about 20 minutes.
After baking, mix some cream with sugar and brush the still-warm buchteln with it to keep them particularly soft.
Serving suggestion
Dusted with powdered sugar or served with vanilla sauce, dukatenbuchteln are a particularly fine classic sweet pastry.