This blog post from Toddler Recipes Australia introduces a unique and nutritious recipe ideal for toddlers - Buchteln. Buchteln is a traditional Austrian treat made from a delicious sweet dough filled with jam and custard and baked in the oven. It is not only easy to make but also provides your little one with the essential nutrients needed for healthy growth. Learn all about this classic Austrian dish and how to make it right in your own kitchen with this helpful recipe.

General Information

Keywords: buchteln, potato dough | Calories: 655 kcal | Protein: 13.6 g | Carbs: 95.5 g | Fats: 19 g | Preparation Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• 1 kilogram of floury potatoes
• 100 millilitres of warm water
• 1 teaspoon of dry yeast
• 1 teaspoon of sugar
• 2 teaspoons of salt
• 2 eggs
• 500 millilitres of milk
• 4 tablespoons of butter, melted
• 2 tablespoons of vegetable oil
• Optional: 200 gram of raisins

Directions

1. In a large pot, bring the potatoes to a boil. Let simmer for 15 minutes or until fork-tender. Drain the potatoes and mash them until smooth.

2. In a small bowl, dissolve the yeast and sugar in the warm water.

3. Mix the mashed potatoes, yeast mixture, salt, eggs, and 1⁄2 of the milk. Beat until a sticky dough forms.

4. Gradually add the rest of the milk while kneading the mixture until the dough is soft and smooth. Cover the bowl with a kitchen cloth and let rise for about 30 minutes.

5. Preheat the oven to 190°C. Grease a baking tray with vegetable oil.

6. Place the dough on a lightly floured surface and, with your hands, form small balls. Place the buchteln onto the greased tray and gently flatten them.

7. Brush the buchteln with melted butter and bake them for 25 minutes or until golden brown.

8. Optional: For an extra flavour, scatter raisins over the prepared buchteln and bake as directed above.

Recommended Sides

These fluffy, sweet buchteln are best served hot, with a dollop of quark or a scoop of vanilla ice cream. For a added drizzle of sweetness, use some apricot or raspberry jam. Enjoy! :smiley: