Wuchtln and Buchtln nämich are the same recipe. In some regions of Austria we call it simply " Nudln "or" Rohrnudln . "The court comes from the simple but good
Bohemian cuisine and is famous by immigrating to Viennese cuisine an ur-Austrian specialty. Ingredients :
500g flour, smooth
50g butter
100g sugar
500ml milk warm (about 30 °)
1Pkg vanilla sugar
1Pkg dry yeast (yeast)
a pinch of baking soda (or baking powder)
apricot jam (apricot) or with.. "Powidl"
1EL Rum
Preparation: The dry yeast is
mixed with 100g flour and 200ml milk and 1 tablespoon of sugar to a liquid, stir until smooth. This dough (called " steam train) you can then rise in a warm place. If he has become twice as large is stirred again and again waited until everything twice as high rises. Then the resltiche milk, flour (mixed with baking soda), add vanilla sugar, rum and sugar and using the dough hook of Küchenmaschiene (mixer) and knead. Melt the butter and knead.
Then put everything back 30 minutes in a warm place and then knead. Repeat the process but not floured, knead dough slightly and carefully but in pieces the size of share of a golf ball, flatten and fill with 1 teaspoon of jam and form into balls. It should be tight balls so that the jam will not come out. The dumplings give careful side by side in a greased and floured mold. Most suitable is a small spring-form or a ring shape. let go another 30 min and then at 180 ° 30min bake until they are golden brown. Serve with fruit puree or
vanilla sauce warm or cold.
