Sometimes you need a bit of comfort. When it comes to food I think there is nothing more comforting than sweet, buttery buns filled with some jam or fresh fruit. I remember when I was a kid my mom used to make us buchty with apricot jam. It used to be one of the only 2 ways we would eat the apricot jam (second one with crepes of course). And we used to have a lot of that apricot jam around. We had 2 huge apricot trees in the garden and it was always a horrible chore to pick them up in the summer. There was so many of them that we would always end up with half a pantry filled with the apricot jam. And it was the least favourite jam for everyone.. It’s funny how much I miss it now.
Buchty with Apricot Jam
adapted from my mom
- 3 egg yolks,
- 40 g sugar,
- 50 g butter,
- 150 ml milk,
- 20 g fresh yeast (7g if using dried yeast),
- 280 g flour,
- 1/2 tsp. salt,
- zest from 1 lemon,
- 1/2 jar apricot jam,
- egg white,
- powdered sugar.
- Beat the egg yolks with sugar until they are pale and the sugar dissolves completely.
- Melt the butter and let it cool a bit.
- Warm up the milk (to 30-35C) and mix with the fresh yeast.
- Add milk and butter to the egg yolk and give it a whisk.
- Sift the flour and salt into the bowl with milk and egg mixture. Knead the dough until it’s uniform and elastic.
- Let the dough rise until it doubles in size (1 to 2 hours).
- Divide the dough into 8 parts. Make a bowl from each piece and flatten it. Put a spoon of the apricot jam in the middle and close the dough around it.
- Put the filled balls in a round form, giving them 2-3 cm of space in between. Let them rise for another hour.
- Warm up the oven to 180 C.
- Before putting them in the oven cover the top lightly with the egg white.
- Bake for 20-30 minutes in the middle of the oven.
- Sprinkle with powdered sugar before serving.
Taste best served slightly warm. Enjoy!