Buchteln from the oven
Buchteln or also called Rohrnudeln taste especially good with jam filling. If you don't want a filling, you can also enjoy them with just warm vanilla sauce. As a pastry for in between, both variants are suitable. My vegan Buchteln are filled with a blueberry jam. Inside and outside nice and fluffy, so they taste best.
Ingredients
Yeast dough
- 200 g spelt flour type 1050
- 5 g dry yeast
- 50 g date flour
- 150 g soy curd
- 100 ml soy drink
Blueberry jam
- 250 g blueberries
- 80 ml water
- 15 g date flour
- 2 tsp starch flour type 630
Instructions
- Place spelt flour, dry yeast and sifted date flour in a bowl.
- Add the soy curd.
- Pour over the soy drink and mix everything into a dough.
- Cover and let rise for 1 hour.
- In the meantime, prepare the blueberry jam.
- To do this, wash the blueberries and bring to a boil in a pot with water and the date flour.
- Cook until blueberries are soft and can be pressed.
- Strain through a sieve.
- Bind the collected blueberry juice with the starch and simmer until a thick mass is formed.
- Then leave to cool.
- When the yeast dough has risen nicely, knead again lightly with a little flour.
- Since the dough is very soft, always work with well-floured hands.
- Take small heaps of the yeast dough, round them and then flatten them slightly.
- Place 1 heaping teaspoon of the blueberry jam in the center.
- Carefully fold the ends in all around and lightly twist at the top.
- In a baking pan lined with baking paper, place each of the finished Buchteln.
- When all the Buchteln are filled, let them rise again for about 15 minutes.
- Bake covered in preheated oven at 180 degrees celsius top/bottom heat for 30 minutes.