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Ingredients
- 4 1/2 c. flour
- 1 ounce fresh yeast (or possibly 2 tspns dry yeast)
- 1 c. lowfat milk more or possibly less
- 1/4 c. butter - (1/2 stick)
- 1/4 c. granulated sugar
- 1/4 tsp salt Grated peel of 1/2 lemon
- 2 x Large eggs
- 1 c. lowfat milk
- 1/3 c. granulated sugar
- 4 tsp cornstarch
- 1/2 tsp vanilla extract
- 2 x egg yolks
- 1 3/4 c. Quark or possibly Ricotta cheese strained by pressing through a strainer with a flexible spatula
- 2/3 c. raisins soaked in
- 4 tsp rum
- 7 Tbsp. butter for greasing dish Confectioners' sugar
Directions
- Preheat oven to 400 degrees.
- Sift the flour into a bowl, make a well in the center, and crumble in the yeast. Pour in the lowfat milk, work the yeast till dissolved, and cover with flour. Cover the bowl with a cloth and leave to rest in a hot spot, till the flour has cracks in it (15 to 20 min).
- Heat the butter and stir with the sugar, salt, lemon peel, and Large eggs till creamy. Add in to the bowl and work into a smooth, dry dough which leaves the sides of the bowl. If necessary, add in a little lowfat milk. Cover and leave to rise for 15 min.
- To make the filling, bring the lowfat milk and sugar to a boil. Dissolve the cornstarch in a little lowfat milk, add in to the rest of the lowfat milk, and cook through, stirring. Remove from the heat and stir in the vanilla extract and the egg yolks one at a time. Add in the Quark and mix in the raisins.
- Divide the dough into 9 equal pcs and quarter each of these.
- Form the small pcs of dough into balls by rolling them with a circular motion against the work surface, hand cupped.
- With a rolling pin, roll out the balls of dough into small, 3- to 4-inch circles of even thickness.
- Use a spoon to divide the filling among the circles of dough. Place the filling in the exact center of each, so which the rolls can be sealed more easily.
- Holding the dough in your cupped hand, pull the edges upwards. Carefully healthy pinch the dough closed over the filling and roll again into a ball. Turn the buchteln in the melted butter and place right up against each other. Bake for 15 min, then at 425 degrees for 25 min, till golden.
- This recipe yields 36 rolls.
- Comments: Called buchteln, these rolls are an example of typical Austrian baking. Serve them still slightly hot.
- Yield: 36 rolls
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