Sweet yeast balls (Ger. Buchtel) traditionally filled with plum jam originate from the Czech Republic. Today this dessert is also a part of the Austrian, Slovakian, Hungarian, Slovenian and Croatian cuisine. In the region Hrvatsko zagorje is also called “napujnenec”. They are served simply sprinkled with powder sugar or added vanilla sauce.
2 tablespoons sugar
100 g butter
150 ml milk
20 g fresh yeast
550 g rough flour
2 tablespoons oil
Mix the eggs, sugar, butter and grated lemon rind with an electric mixer until frothy. Mix well the crumbed fresh yeast in 50 ml warm milk. Mix the flour and some salt.
Add flour and the remaining milk to the eggs and butter cream, mixing constantly. In the end add melted yeast and oil. If necessary, work the dough with your hands. Let it rise in a warm place for an hour.
Slightly knead the already risen dough and thin with a roller on a previously floured surface. Cut the dough to squares with a knife and then add a teaspoon of the plum jam onto every square. Collect the edges from an individual square to the center in order to form a ball eventually. Place them one next to another in a buttered baking pan.
Let them rise in a warm place for about 45 minutes.
Bake the buns for 5 minutes in the oven previously heated to 250°C (482°F), reduce the temperature to 180°C (356°F) and bake for 15 minutes.
Remove from the baking pan onto a long plate and sprinkle with powder sugar.
This amount of ingredients should give you 23 buns.
90 minutes + time for rising the dough
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