Bukhteln buns with cranberry confiture

Category: Bakery products
Kitchen: austrian
Buchteln buns with cranberry confiture

Ingredients

wheat flour 500 g
milk 200 ml
sugar 60-80 g
salt 1 tsp
egg yolks 2 pcs.
dry yeast 11 g
butter 60 g
cranberry confiture (jam) 500 g

Cooking method

To prepare the dough for our buns, you must mix flour with sugar, salt, yeast and egg yolks. Add warm milk and melted butter to the resulting mass, knead a homogeneous dough, cover it with a towel and leave warm for 2 hours to rise. (I used HP for kneading and proving the dough).
Pour the jam or jam into the prepared form.
We form identical balls from the dough that came up, put them on our jam at a short distance from each other. We leave for 40 minutes to rise.
Before baking, grease the buns with milk or egg yolk. We bake for 40 -45 minutes at 180 degrees. Sprinkle the cooled buns with icing sugar. (I didn't sprinkle).

For buns, you can use any other berry or fruit jam.

Buchteln buns with cranberry confiture

The dish is designed for

8-10 pieces

Time for preparing:

3 hours

Cooking program:

oven

Note

original recipe 🔗

ideally, of course, the baking dish should be taken wider, and the buns should be made smaller, then the serving itself will look much more spectacular

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Buchteln buns with cranberry confiture

Sonadora
Sanechka, thank you very much for another version of delicious buns! I have already stolen the recipe, I will definitely try it!
SanechkaA
Marina, thanks from you, the praise is especially pleasant and what do you like more buns, those with cream filling? I haven’t gotten to them yet, but I still baked these buns with a filling, they are also very tasty
Sonadora
Sanya!
Yeah, I’m with cream filling, from Chuchelka, while I’ve only made it, I haven’t tried it yet. But my hands are already itching to cook, I already stuck a leaflet with the recipe in the kitchen. More like a weekend!
SanechkaA
Marina, really, really looking forward to your feedback on buns
Sonadora
Sanechka, I could not wait until the weekend, I already baked your buns. Here, take the report:
Buchteln buns with cranberry confiture Buchteln buns with cranberry confiture Buchteln buns with cranberry confiture
The dough is excellent, I liked it very much! I kneaded a full portion, only took less yeast, 7 grams (saf-moment). I left half of the dough for two hours in xn, the other half, immediately after kneading, put it in the refrigerator (tomorrow I will bake it again!).
The rolls turned out to be great! Fluffy and soft. After cooling, the jam (it was our own, plum) was absorbed almost entirely, and in the little that remained in the form, we raked out pieces of buns. It's so delicious! I'm not even talking about the fruity-bakery flavor that stood during baking.
Sanechka, thank you tremendous!
SanechkaA
Marina, thanks for the beautiful buns and wonderful photos, it's very nice that you baked them
Sonadora
Sanechka, I bake them almost daily. I haven't reached the cranberry jam yet, but the three-liter jar of strawberry jam has almost been eaten! By the way, as practice has shown, the dough lives well in the refrigerator for two or three days and the rolls from it are downy!
Thank you so much for the wonderful recipe!
SanechkaA
Marina, it's great that the rolls are so fond of and thanks for the experience with the dough in the refrigerator, now I will do this too, I recently baked them with plum jam, also delicious
eroshka
SanechkaA, I bring you my thanks !!! The buns are amazing! My child and I cracked from the heart!
nakapustina
We love chuchelka buns with cream very much, and now I will try with plum and apple jam (it is very poorly consumed). As I have not noticed this recipe before. Great! SanechkaA
SanechkaA
eroshka Ksyusha, thanks for such a tasty review, I'm glad that the buns were so tasty

nakapustina Natalia, try, the buns are rich and very fluffy
nakapustina
SanechkaA, here are my buns. Very lush and delicious, everything has already been eaten. Next time I'll put in even more jam, I was afraid that the bottom would be badly baked.
Buchteln buns with cranberry confiture
Thanks a lot for the recipe!
SanechkaA
nakapustina Natalia - thanks for the wonderful report and fluffy buns, I am very glad that they were to your taste
Sargonandanna
Hello everybody! I made buns according to this recipe. The dough rose well, increased during proofing and took up the entire form, there were no problems during baking either. I took it out of the oven and they began to decrease in size as they cooled down. The dough is soft, tasty, but for some reason the rolls fell off. True, I baked them not for 40 minutes, but for 30 minutes. After this time, they were already ready. Tell me what I did wrong ??? Thank you!
SanechkaA
Sargonandanna, I did not face such a problem, I read it on the internet, who is sinning for flour, who is on yeast, but also what I found:

The main and most common reason is a sharp change in temperature. The mistress's mistake is that they take the baked goods out of the oven too quickly and leave them to cool on the table. It turns out that out of two hundred and twenty degrees, you abruptly rearrange your pies at 23-25 ​​degrees. Because of such a sharp drop, hot baked goods fall off. To avoid such a situation, it is worth taking care of maintaining approximately the same temperature throughout the entire preparation. To do this, do not open the oven door during the first 25-30 minutes of baking. After the baked goods are ready, do not rush to take them out of the oven. Turn it off and leave the cake inside with the door slightly open (about ten centimeters). This ensures that the temperature drops smoothly and your baked goods retain their volume perfectly. Poorly baked pastries will also settle, so make sure your dessert is completely cooked. Another tip for preserving the volume of pies is to put them in an oven that is not fully preheated. Let the temperature rise gradually. For example, if you need a temperature of 180 degrees, then preheat the oven to 120 and put the dough in it. After ten minutes, move the lever 180 degrees and bake the dessert for the required amount of time.

More details: 🔗
Sargonandanna
Thank you very much for your answer! I sin on a sharp change in temperature, because the flour from this particular bag has already been used many times. We will work with the temperature)))) And the rolls turned out to be oooooo very tasty, and even though they fell off, they were very soft)))
sweetka
I, of course, wildly apologize for interfering. I have a small oven, and sometimes I bake for a few kg of flour, that is, in a couple of dozen or so runs. if I danced such dances with tambourines - cool it down, cool it in the oven - and so on with each game, then I would need a week. I think the oven temperature was too high. The buns were already browned on top, and in the middle there was still the process of rising. This is indicated by the smaller amount of time spent. The rise was still going on, and the rolls were taken out, so they fell off. Here you need to either reduce the temperature, or cover them first with a falga. I think so.
SanechkaA
Svetka, thanks for sharing your experience!
sweetka
That godly god, good luck! and what kind of oven? I also have gas, and also with greetings
SanechkaA
Svetka, I have a gas, the most ordinary Hephaestus, but we are friends with her, rarely when I can screw up something
sweetka
Vezuha ... But for me, where dances with tambourines, it’s at the gas oven. The bottom is on fire, the top is raw, burns on the sides, white in the middle. The baking sheet must be dragged up and down, like a sweatshirt. Is there a thermometer in the oven or for the oven?
SanechkaA
Sveta, only in the oven: the usual course is a baking sheet to the very top, a bowl of water down and a power of 2, and everything is fine if I don’t use the dough myself
sweetka
Well, once I put it on top, they were on top of you and smiled. When I bake cakes, I cover the tall ones with a falga.
Diana
Quote: sweetka
yak is a sweatshirt.
what a cool expression, this is the first time I hear it - I'm in the grab
Sonadora
Quote: sweetka
The bottom is on fire, the top is raw, burns on the sides, white in the middle. The baking sheet must be dragged up and down, like a sweatshirt.

ABOUT! I mnu such a whistle with baking sheets that they went along with the oven, even silicone mats do not help. But in various forms (glass or Teflon), pans, baking pans - the truncation turns out fine.

sweetka
And by the way, in my old cans - tins for cakes, what my dad did to me - everything is baked perfectly, but white sides remain in the silicone ones. and sometimes Easter cake comes out of the oven like a zebra.
Omul
SanechkaA, good day. I came to say thank you, it was very tasty for us. The dough was kneaded in the evening on the program, pizza in a bread maker, right in a bucket, put in the refrigerator overnight. Baking in a glass form 29 * 22, in micro with convection on a metal stand (those under the form there was air circulation), did not smear the top with anything, it was baked in 35 minutes. I used a ready-made berry dessert "pureed cherry with sugar". Both warm with milk and cold in themselves are wonderful. Thank you

Buchteln buns with cranberry confiture

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