Die Buchteln werden mit dem Marillenröster angerichtet und mit Schokoladensauce übergossen
Buchteln (a filled yeast pastry) with chocolate sauce and apricot roast

Alexander Huber has a Michelin star and cooks at the "Huberwirt". He presents his recipe for Buchteln with homemade chocolate sauce and fruity apricot roast.

Buchteln with chocolate sauce and apricot roast

Alexander Huber took over his parents' traditional inn and is a top chef at the Huberwirt in Pleiskirchen. He serves both Bavarian pub classics and star cuisine at the highest level. He tells us his recipe for Buchteln with fruity apricot roast and fine chocolate sauce – to try out at home.

Indrigents for 4 people

Buchteln:

  • 15 g yeast
  • 10 g sugar
  • 70 ml milk, lukewarm
  • 120 g coarse flour (type 550)
  • 120 g fine flour (type 405)
  • 40 g butter, lukewarm
  • 1 egg and 1 egg yolk
  • 1 pinch salt
  • lemon zest
  • 1 vanilla, pulp scraped out
  • apricot jam
  • melted butter for brushing
  • 40 ml sunflower oil
  • salt and pepper
  • lime juice
  • 80 ml mineral water

Chocolate sauce:

  • 250 g cream
  • 70 ml milk
  • 1 pinch salt
  • 1 vanilla pod
  • 5 egg yolks
  • 60 g sugar
  • 20 g dark chocolate
  • 40 g nougat
  • 20 ml aged rum

For decoration (optional): blossoms, icing sugar

Apricot roast:

  • 500 g apricots
  • 90 g sugar
  • 25 g jam sugar
  • 20 g apricot jam
  • 20 ml white port wine
  • 40 ml apricot brandy
  • 10 ml lemon juice, fresh
  • ½ vanilla pod, pulp scraped out
  • 1 slice ginger
  • 5 peppercorns
  • 10 juniper seeds
  • 1 bay leaf

Preparation:

Der Teig wird ausgerollt und kleine Kreise mit Hilfe eines runden Ausstechers oder eines Glases ausgestochen

Step 1

First, preheat the oven to 160°C. Dissolve the 15 g yeast with 10 g sugar in 70 ml lukewarm milk and knead into a dough with all the ingredients for the Buchteln except the jam and the melted butter. Leave to rise for 1 hour and then knead again. Then roll out the dough to about 4 mm and cut out circles (3.5 cm).

Die Teig Kreise werden mit Aprikosenmarmelade gefüllt und zu kleinen runden Buchteln geformt

Step 2

Use a piping bag to spread some apricot jam on the circles and form small cakes. Brush a baking tin with some of the liquid butter and place the Buchteln close together. Leave to rise for another 30 minutes and brush with the rest of the melted butter. Finally, bake in the oven at 160°C for 20 minutes.

Für die Schokoladensauce werden Zucker und Eigelbe schaumig geschlagen

Step 3

Meanwhile, for the chocolate sauce, bring the 250 g cream and 70 ml milk to the boil together with a pinch of salt, the scraped vanilla pod and the vanilla pulp. In another bowl, whisk the 5 egg yolks and 60 g sugar until smooth.

Die Schokolade wird in die flüssige Masse gegeben und anschließend mit Rum abgeschmeckt

Step 4

Then mix 2 tbsp hot cream and the egg yolk mixture to equalise the temperature. Stir the remaining cream mixture back into the saucepan with the egg yolk mixture and temper to 75 °C. Finally, stir in the 20 g chocolate and 40 g nougat and strain the sauce through a sieve. Season to taste with 20 ml rum.

Step 5

For the apricot roast, quarter the apricots and mix with all the other ingredients. Roast slowly in a roaster at 140°C for about 45 minutes. When cool, finally pick out the grains and spices. Serve the Buchteln with apricot roast and chocolate sauce. If you like, decorate with blossoms and add icing sugar to the fresh Buchteln.

Die Buchteln werden mit dem Marillenröster angerichtet und mit Schokoladensauce übergossen

Enjoy!

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