-1/4c sugar
-1 ½ c hot/warm milk
-½ package yeast
Mix together and let sit till frothy
-A little less than 5 c flour
-6 T Margerine
-1 T vanilla extract
-a little lemon zest
-½ t salt
-1 egg
mix together with yeast mixture Let sit 45 minutes to 1 hour or till risen. Punch down if it gets out of hand.
generously flour your work surface and preheat oven to 170 degrees…Celcius ☺ A hair under 350F
plop the dough down – or if you're feeling proper....Place dough on work surface
be sure and flour your hands!
roll the dough out to between ¼ and 1/8 inch
cut into 2 or 3 inch squares
spoon filling (jam or nutella or stiff pudding or cottage cheese whatever you want) onto the center of the squares
form into balls around the filling be sure and pinch shut
Coat each ball with melted margerine and put into pans
Bake for 25-30 minutes
after they come out, brush sugar water over the finished buchty. Then Sprinkle with powdered sugar. Best eaten warm. The best part is they count as a meal!
-1 ½ c hot/warm milk
-½ package yeast
Mix together and let sit till frothy
-A little less than 5 c flour
-6 T Margerine
-1 T vanilla extract
-a little lemon zest
-½ t salt
-1 egg
mix together with yeast mixture Let sit 45 minutes to 1 hour or till risen. Punch down if it gets out of hand.
generously flour your work surface and preheat oven to 170 degrees…Celcius ☺ A hair under 350F
plop the dough down – or if you're feeling proper....Place dough on work surface
be sure and flour your hands!
roll the dough out to between ¼ and 1/8 inch
cut into 2 or 3 inch squares
spoon filling (jam or nutella or stiff pudding or cottage cheese whatever you want) onto the center of the squares
form into balls around the filling be sure and pinch shut
Coat each ball with melted margerine and put into pans
Bake for 25-30 minutes
after they come out, brush sugar water over the finished buchty. Then Sprinkle with powdered sugar. Best eaten warm. The best part is they count as a meal!
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