Buhtle or Buhteln - gluten free recipe for yeasted dessert pastry скачать в хорошем качестве

Buhtle or Buhteln - gluten free recipe for yeasted dessert pastry

Hi all, it took me a while to find a way to make the gluten free version of enriched dough. But now I can make all of the yeasted desserts we love so much. The first one that I will share is recipe for buhtle or buhteln. Ingredients: 500g / 0.5 lb gluten free flour 75g / 2.5 oz butter 275 ml / 1 cup & 2Tbsp milk (+ 2Tbsp for milk wash) 50g / 2 oz sugar 6g / 0.2oz yeast (1 small package) 1 egg (room temperature) 1 drop lemon paste (or 1/2 tsp lemon rind) 1/2 tsp salt 1 drop vanilla paste (or 1/2 tsp vanilla extract) 250g/1cup jam (plum jam is traditionally used, but any firmer jam will do) powdered sugar (optional) It's a long one to make, but delicious. In case you are making a normal dough version then you need 250ml/ 1cup of milk. If dough seems a bit too firm, just add milk one tablespoon at a time, and mix it in well before adding another one. There are differences in flour and one brand will have a different hydration than the other. I am a serial over-filler of buhtels so mine always leak a bit. I could have stuffed them a bit less. Also the firmer the jam, the less likely it is to leak. I used my home-made plum jam with cinnamon. But it's a bit thinner in consistency than the one we usually use. I wasn't able to mill the plum rind into it. However, these were delicious! I hope you give these a try. We usually make them all through the autumn and winter. See you soon.