Buchteln are actually Tyrolean pastries made from leavened dough, filled with apricot jam. This is a savory version.
In a saucepan, combine 25 g of type 0 flour and 125 ml of whole milk, stirring with a whisk. Place over low heat and, stirring constantly, cook until you obtain a sticky cream.
Pour the milk roux into a bowl and let it cool.
In a large bowl, combine 475 g of type 0 flour, 7 g of dry yeast, 15 g of granulated sugar, 150 ml of whole milk, 80 g of melted butter, 1 egg, 2 egg yolks, 6 g of fine salt, and 1 tablespoon of dried oregano.
Add the milk roux and start kneading until you obtain a smooth and elastic dough.
Transfer the dough to a work surface, fold it over itself, and place it in a bowl to rise until it doubles in volume, covered with plastic wrap.
Take the dough, divide it into pieces of about 80 g, and form balls.
Melt 100 g of butter and pour it into the chosen baking mold. Roll the balls in the butter and arrange them neatly in the mold.
Cover again with plastic wrap and let rise until doubled.
Bake in a fan oven at 160°C for about 20 minutes or until golden brown.
Serve warm, accompanied by a tomato sauce, a side of vegetables, or filled like classic soft buns.
Italia, Trentino Alto Adige
| Energy (kcal) | 312.43 |
| Carbohydrates (g) | 30.51 |
| of which Sugars (g) | 3.52 |
| Fat (g) | 17.89 |
| of which Saturates (g) | 9.03 |
| Protein (g) | 8.62 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.21 |
