Hash Ducat Buchtels
Photo by Andreas Thumm
Recommended amount of hash: 2g for 4-7 people, 0.2g per buchtel
For 7 small buchtels (a small buttered casserole dish)
table spoons lemon juice
a bit of salt
a bit of water
Put 200g of sifted flour with the yeast in a bowl. Add the lukewarm milk and make a sponge (thick batter). Sprinkle a bit of flour on the sponge, cover it, and let it sit for around 10 minutes in a warm place.
Melt the butter and mix in the lemon juice and salt. Warm up the hash, crumble it, and carefully add it to the butter mixture. Stir the mixture with a wooden spoon on high heat until the hash is dissolved. Let it cool and stir in the egg until the mixture is nice and creamy. Add the mixture and the rest of the flour to the sponge and knead it into a smooth dry yeast dough. (If it is too firm, add a bit of water.) Let it sit another 15 minutes.
Preheat the oven to 200 degrees Celsius.
Divide the dough into 7 pieces. Make them round and dip them individually in the melted butter, then put them into the casserole dish. The foodies among you can stick fresh plum or apricot inside.
Bake the buchtels in preheated oven 15 minutes until they are golden brown.
Sprinkled the desired amount of powdered sugar and vanilla sauce on top.
Tip: A yeast dough will only be good if the neighbours downstairs hear you beating it! A few big pores with big dough walls become in this way in a dough many small pores with thin dough walls. Thus it will take in heat better and you will enjoy a fast, easy baking result.