Baked Buchteln with cherry-black currant compote
easy
60 mins
60 mins
Ingredients
- 1/2 cube (20 g) fresh yeast
- 175 g Sugar
- 115 g Butter or margarine
- 1/2 l Milk
- 500 g Flour
- 1 egg (size M)
- 1 package Vanillin sugar
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 glass (720 ml, separation weight: 460 g) Morello cherries
- 150 g blackcurrants
- 20 g Cornstarch
- 1 Cinnamon stick
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Mix yeast with 1 tablespoon of sugar. Melt 75 g fat and add 1/4 litre milk. Put flour, egg, 65 g sugar, vanillin sugar, salt and lemon zest in a bowl. Add yeast and the lukewarm milk-fat mixture and knead to a smooth yeast dough. Cover the dough and let it rise in a warm place for about 15 minutes. Knead briefly and let it rise for another 15 minutes.
- 2
Grease an ovenproof dish and sprinkle with breadcrumbs. Form a roll from the yeast dough and cut approx. 15 slices. Form into balls and put them into the form. Let it rise again in a warm place for about 15 minutes. Melt the remaining fat, add the rest of the milk and 25 g of sugar and pour the lukewarm mixture over the balls. Bake the "Buchteln" in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Meanwhile, drain the cherries on a sieve, collecting the juice. Wash and drain the currants and pluck them from the panicles. Mix cornflour with some cherry juice. Boil up the rest of the cherry juice, cinnamon stick and remaining sugar. Stir in cornflour and bring to the boil again briefly. Take out the cinnamon stick.
- 3
Wash and drain the currants and pluck them from the panicles. Mix cornflour with some cherry juice. Boil up the rest of the cherry juice, cinnamon stick and remaining sugar. Stir in cornflour and bring to the boil again briefly. Take out the cinnamon stick. Add redcurrants and cherries to the hot fruit sauce and set aside. Serve hot with icing sugar. Add compote extra
- 4
Per person approx. 2920 kJ/ 690 kcal
More Delicious Recipes
