Buns "Buchteln" ("Buchtel") with cream filling

[HERE]

Buns "Buchteln" ("Buchtel") with cream filling

Category: Yeast bread

Kitchen: austrian

Ingredients
Dough
Flour	500 g
Warm milk	250 ml
Salt	1 tsp
Sugar	0.5 cups
Melted butter	75 g
Dry yeast	3 tsp
Yolk (you can do without egg components at all)	1 PC.
Zest of 1 lemon
Vanilla sugar	1 tsp
Fill:
Whipping cream	400 ml
Sugar	40 g

Cooking method

The procedure for making the dough is described here:
dough making
Shape the buns into balls, pulling the edges of the dough piece towards the center so that there are no "wrinkles" on the "front" side. We put them in a deep baking sheet (always in a deep one!) Without parchment. Do not grease the bottom with anything or brush with cream from the filling. Spread not very freely, after proofing and baking, they should represent dense rows pressed against each other). Let it stand for about 30 minutes (it will almost double).

Combine the cream for pouring with sugar. You do not need to whip them until they "set", it is enough for them to thicken slightly. We should fill the rolls with them. Fill the spaced rolls with cream right on top (so that it gets on top of each). If the cream is thick and it is not very easy to pour it out - take a brush and grease the rolls with cream, use up all the cream.

The cream will boil, it can go over the edge during the boil, so I put the buns pan on a pie sheet. The cream evaporates in the process and thickens, turning into a cream. The rolls become simply delicious, like cakes. The thick cream formed from the cream at the bottom of the mold will be a hunting target, trust me. Everyone strives to additionally dip a roll in it.
This is how the coils look after proofing and coating. This time I had 33% cream, which was not whipped, but had to be pulled out of the pack with a spoon (in pieces!), So I diluted them with 10% cream. The result is the consistency of non-flowing sour cream. All this and smeared it thoroughly and without ceremony with the help of a brush.

Time for preparing:

30 minutes

Cooking program:

We bake at 180 degrees.

Note

The method of pouring cream directly on top of the rolls seemed to me at first surprising, although it turns out to be widespread. That is, the buhtels are not filled, but filled from above. I was somewhat skeptical about this, but when I tried it, the result greatly exceeded my expectations. The taste is incredible. The cream is absorbed into the sides and bottom of the rolls, boiled down and you get the most gorgeous rolls with delicious cream.
I read about this technique at Iris's with Eating at home, and she, in turn, at Ponchit's with Carina forum. True, I only use the technique, my dough.
I highly recommend it. You will not regret.
And the recipe for Buchteln buns with cottage cheese can be viewed HERE .

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Bun. (alonka_12)

Thank you!!! All your recipes go to my piggy bank.

Nadia, thank you very much for your trust! These rolls are really worth a try. Moreover, they are very simple. The dough makes HP, then form balls (and these are not pies with filling to sculpt, these are just pieces of dough in balls to arrange and put), pour cream and that's it.

The next day, if you still have rolls, they must be reheated before absorption. Literally a little. The pastry quickly becomes dense. That is, not stale, but dense. The pulp loses its fluffiness. If you reheat a loaf, it tastes as charming as freshly made.And resist the temptation to cream more sugar. Do not forget that they are boiled down during baking and become condensed milk consistency. In this case, the sugar concentration becomes just right.

The rolls are just super !!! True, my family did not appreciate it, they said the rolls are like rolls. The dough itself is very tasty and can be made without pouring.

For the sake of interest, I took a walk on German culinary sites, I still wanted to compare recipes.
The circus! I did not find a single recipe with filling. But, in my opinion, the beauty of buns lies precisely in the filling.
Germans bake buns without pouring, at best they pour vanilla sauce over the buns.
We'll have to teach the Germans to bake their Buchteln!

[Stеrn]

Stеrn

Yes?!

Strictly speaking, buhteln is not originally German rolls. These buns come from the Czech Republic, from the Bohemia region and were called Bohemian buns. Then they migrated to Austria and Germany and took root there very much. Like so. Who invented to fill them in - I have no idea. They are often served in the Czech Republic with a vanilla sauce made with milk, sugar, vanilla and egg yolks. Someone came up with the idea of ​​pouring the "sauce" right on top. I do not know who. Not me, it’s a pity, it’s such a find. Very tasty, really.

zolotko77

You can do it without filling, but ... you can't! This is the same cinus!

That's it! And I was sure that the rolls were German. Thanks for the information!

Filled coils are very impressive, boom try

[zolotko77]

zolotko77

You can do it without filling, but ... you can't! This is the same cinus!

I am completely saglasna, I meant my household members, they do not care, "and if there is no difference why pay more."

Today I want to bake these buns, everything is already there, but there is no cream, that they have become scarce with us, and I bought sour cream. The question arose, can you pour sour cream instead of cream? someone tried it, or will I be the first?

Baked






poured sour cream with sugar, have not tried cooling yet
seemingly delicious


PS: how delicious it is, my head is spinning

Actually, sour cream doesn't work. It curls up from the temperature. A fermented milk product and a high-fat milk product have completely different properties. I hope everything worked out and you enjoy your experiment.

[Scarecrow]

Scarecrow , that yes curled up a little bit under the bottom but did not burn, everything is fine next time I'll look for cream just today there was no time, I baked buns on the road to Lviv tomorrow at 6 am I start

Thank you very much for the recipe! The buns flew away. I poured 33% cream + milk (there was about 250 ml of cream. I didn't put the yolk in the dough. The dough is very tender. And yesterday I baked a pie with mushrooms and cabbage with this dough (without zest and vanillin, really). SUPER! then all my life I believed that buns are an extremely difficult business!

[Olympiad_M]

Aha! There are already two test subjects. One, however, was engaged in amateur performances, pouring sour cream on the rolls instead of cream, but he doesn't seem to complain.

Olympiad_M

Well, really delicious rolls ?! It would seem - well, what's wrong, just rolls. But my colleagues at work, to whom I feed these rolls, if mine have not mastered to destroy them to the end, simply squeak and fight for the right to wipe the baking sheet with a piece of bun and collect the cream.

vishenka_74

Good. Really fit into the baking sheet perfectly, the performance is excellent. If it comes next time, try it with cream!

Aha! There are already two test subjects. One, however, was engaged in amateur performances, pouring sour cream on the rolls instead of cream, but he doesn't seem to complain.

I'm not complaining at all, and those who ate them did not complain, because they did not know the original recipe and asked for more. So by the next trip I'll bake with cream

Well, I just can't stop! Goodbye, non-existent figure ... Yesterday I baked the same buns with plum jam-mm-mm ... And if you pour cream on top, do you think, Chuchelka, will it fly away? Or does it make sense to stop?

Of course it will fly away! They (stuffed booze) are served with a sauce (milk / cream). The principle is practically the same. as when pouring.So you can fill in immediately. It will turn out - super!

Today I decided to try buns.

The filling is sweet cottage cheese with raisins.

Scarecrow thank you so much for the recipe for incomparable buns.

[Apolinaria]

Apolinaria

The cream must have been overflowing in the oven.? Painfully they are flooded to the top. They begin to boil - crawl out of the baking sheet.

Everyone, they disturbed me, I also put the dough ...

[Scarecrow]

aaaa these buns are contagious, they are transmitted via the Internet

I pee with boiling water for pleasure. My rehabilitation.
I found this cream


made a new


and took it out of the oven 10 minutes ago

while they are cooling down, but I feel that I urgently need to go to bed, otherwise I may not sit
Scarecrow

Can't go to sleep !! They should be eaten warm, they are now the most delicious!

That yes, while I was writing, then my husband already ate 5 things and I hold on until I threatened him with my finger, Schaub did not seduce

I also baked them today. Only more than 3 does not fit me.

The cream must have been overflowing in the oven.? Painfully they are flooded to the top. They begin to boil - crawl out of the baking sheet.

They did not climb over the edge, but they did not fit much in the baking sheet. It seemed that I sculpted small buns and spread them loosely, but after half an hour there was one continuous picture and the cream did not fit anywhere. Next time I will definitely fix it. And I will bake these buns more than once, my family really liked them.

[Apolinaria]

Apolinaria
And what size do you have for these buns? So they are well accommodated in it, I really liked it!

And here are my buns in a cream filling, and inside they have boiled vanilla pudding from Dr. Yotker. Thank you for another find, Chuchelka!

I have a small baking sheet 24 by 34, all the pies did not fit there, several pieces were baked separately.

[Anastasia]

Yeah, got caught, bakers!

Anastasia

I have the same! The most favorite - fried froths from the cream! I pick them out first and eat ...

Since these rolls are constantly asked in my family, I continue to experiment with fillings. That was caramel in favor, but today the new filling made a splash. It turned out purely by chance from vanilla pudding, Dr. Otter - he did not impress me - some tasteless, compared to caramel. So I took a few tablespoons of almond syrup into it and poured in, and sprinkled almond petals on top of the buns before baking - and voila, the rich, delicious almond flavor of the buns.

Is the caramel filling the one with the caramels? She gave me the best ride. Caramels were - apple-cinnamon, green. So everyone was surprised why the filling was green. And the husband authoritatively explained to those present the secret of baking.

Is the caramel filling the one with the caramels? She gave me the best ride. Caramels were - apple-cinnamon, green. So everyone wondered why the filling was green. And the husband authoritatively explained to those present the secret of baking.

Oh, a great new option! No, I have a caramel one that is made from dry caramel pudding from Dr. Otter - it must be diluted with milk and brewed. These puddings come in a variety of flavors. And somehow I didn’t like the vanilla one at all — it was rather bland, but it was worth adding almond syrup there — and it started playing, it became very tasty!

Well you're having fun! Caramels, pudding. Thought cannot be killed. Then try the sweets "Cow". They melt from the heat, become liquid and get buns (pies) as if with boiled condensed milk inside. They are often called "Mu-Mu" pies.

[🔗]

Then try the sweets "Cow".

That's it, I always bake booze with "Cow", here I boasted about them: 🔗
Especially good in fillings "Korovka" with poppy seeds, sesame seeds or nuts, in general with fillings ...

Thank you for such a wonderful delicacy, the whole family is delighted, finally there is a recipe that is worth a lot, this is passed on to generations, accumulates and I want to share it. :) You health and creativity

Well you're having fun! Caramels, pudding. Thought cannot be killed. Then try the sweets "Cow". They melt from the heat, become liquid and get buns (pies) as if with boiled condensed milk inside. They are often called "Mu-Mu" pies.

All right. Hold me seven. And so there is no figure after the second daughter

[a_korOlympiad_M]

a_kor

Olympiad_M

Health, ladies. Do not think about the harmfulness of food, it will affect you badly. Think about pleasure, if you gobbled up anyway.
When the house smells like buns - it's HOUSE!

And I decided on these buns, the recipe lay printed at home for 3 days, well, my conscience would not allow me to bake them in the evening, there is no willpower, it would crack before going to bed, but today I will take a sample with a clear conscience. The husband, having just read the recipe, was already all in anticipation. Now they are parting, I will report on the results ...

Girls, shoved into the rolls "ladybug" - it became interesting. only it turned out so crystallized. who promised liquid and condensed milk-like? or ... did you talk about warm or cold rolls?

Well, these buns I got
Damn, I can't insert pictures
The dough is very tasty, the cream is without words at all, but something is missing, some filling. My husband advised me to stick a piece of banana inside, what do you think will roll ???

I did great too, I will take a photo, rate it. The only thing, when cutting buns, all the time I had to stir the flour. Is that how it should be ?? or you need to add additional flour when kneading. I did everything strictly according to the recipe, although I did not put the yolk, but the whole egg and did the batch in the HP.

[lina]

lina

Not, as condensed milk will not be, it is warm - liquidish. Then it freezes with the roll.

Gerda1

Well then, it's better to have pies. With a filling. And the rolls are just rolls with cream. Although ... You can get rid of it as you like, the main thing is that you like it. Banana, in my opinion is not worth it. Will look like sweet potatoes and darken.

verner

No, it doesn't have to be that way. Maybe the egg gave a little extra liquid. There is no need for flour when molding. The dough does not stick at all.

Scarecrow, how are you not ashamed, such awesome rolls !!!!! A friend came to visit today, and I was just pouring cream into the rolls. She looked at this case and said - How to make the rolls even more high-calorie? It's simple, you need to add 35% cream to them.)))))
I made it from 300g of flour, at first I decided to do it without an egg, the dough was too thick, then I thumped the yolk, then the dough became liquid, then I added a tablespoon of flour. In appearance, the dough still seemed liquid to me, but it did not stick to my hands and I lagged behind it. When I poured the buns, they were almost completely drowned in the cream. After 15 minutes I reduced the temperature to 140 and after another 5 minutes they were ready. Eh, it's just a pity that there is not enough filling. )))))))
Thank you very much for such wonderful rolls !!!!!!!!!!

[Boo Boo]

Boo Boo

Well, I agree, high in calories. I'm very embarrassed.
But, as you know, all the most high is either immoral, or illegal, or leads to obesity. Law of life.

Sometimes you can afford it, well, so delicious!

And the dough after the yolk probably seemed a little thin. In my topic for making dough, its consistency is shown - is this? It feels so soft and doesn't stick at all.

This is just delicious, I immediately snapped as many as 4 pieces
but I had to fix something - add liquid in total without yolk for 500 g of flour, poured 300 ml of milk and the dough turned out just right in consistency
VERY tasty THANKS big

When you beat the others, don't forget to warm up. The pastry quickly becomes dense (not stale, but rather dense), heating makes these rolls as fluffy and tender as freshly baked.

Chuchelka: Natalia, good evening to you! I baked your "Buchteln" buns, two baking sheets, one baking sheet has already been emptied, the baked buns turned out to be simply delicious, thanks for the wonderful recipe.But my family does not have the strength to deal with the second baking sheet, well, they are very satisfying, I can't stand the cream of the store, so I filled it with real village cream. Yes, I did a double portion so as not to waste time on trifles. I have a question for you, can you leave the buns in the baking sheet until tomorrow, or is it better to get them out of there? Will they not get damp in it?

Oleg, they will not damp. Worse than they were - they will no longer be. Just close them so that they do not dry out when they are completely cool (I put them in a bag right in the baking sheet). Tomorrow, be sure to warm it up before eating. Just a few seconds in the microwave.

The whole family is in good health. Well, you monsters - a whole baking sheet of cracking! More than three rolls do not fit into me.

And I store these buns in the refrigerator in a container with a well-closing lid and, as needed, I heat them in the microwave, they turn out like just baked! They will definitely not dry out in the refrigerator, and since I also make them with pudding filling, they also do not deteriorate.

Natalya, thank you for your answer, calmed me down, and tomorrow I will definitely warm up the buns. They cracked, because they are very tasty, everyone is delighted with the buns.
And in general, what is not a recipe for you is yummy

Natasha, baked buns today according to your recipe - yummy! The whole family liked it very much !!! THANKS VERY MUCH for the recipe !!!!!!!!