Buchty with Apricot Jam

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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.
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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.
  1. Beat the egg yolks with sugar until they are pale and the sugar dissolves completely.
  2. Melt the butter and let it cool a bit.
  3. Warm up the milk (to 30-35C) and mix with the fresh yeast.
  4. Add milk and butter to the egg yolk and give it a whisk.
  5. Sift the flour and salt into the bowl with milk and egg mixture. Knead the dough until it’s uniform and elastic.
  6. Let the dough rise until it doubles in size (1 to 2 hours).
  7. 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.
  8. Put the filled balls in a round form, giving them 2-3 cm of space in between. Let them rise for another hour.
  9. Warm up the oven to 180 C.
  10. Before putting them in the oven cover the top lightly with the egg white.
  11. Bake for 20-30 minutes in the middle of the oven.
  12. Sprinkle with powdered sugar before serving.

Taste best served slightly warm. Enjoy!

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