Buchteln stuffed with ricotta
Instructions
Sift the flour into a large mixing bowl, placing it in fontana, formed a recess in the Center and put the crumbled yeast.
Unbind with warm milk, mix in a little flour and let stand in a warm place for 15 minutes or until the surface of the cake will break forming cracks.
Melt the butter in a saucepan, pour it into a bowl, add sugar, salt, grated lemon rind and eggs and stir vigorously with a wooden spoon until mixture is smooth and fluffy.
Add the latter to the leavened dough and knead the ingredients, adding a little milk if necessary, until you have a smooth, dry dough, which comes off easily from the walls of the bowl.
Please rise for a quarter of an hour.
Meanwhile prepare the filling: mix the milk in a saucepan, caster sugar and vanilla, and bring to the boil, then remove from heat and stir the mixture of potato starch.
Bring back to a boil, stirring constantly with a wooden spoon, then turn off the flame and add one at a time, the egg yolks, ricotta sieved and the previously softened in rum raisins, drained and squeezed.
Work the mixture carefully to mix all ingredients thoroughly, then proceed in the preparation of the Buchteln: divide the dough into pieces of 100 g each, then cut each into four equal parts.
Shape each piece of dough with the Palm of your hand by giving it a spherical shape.
Roll out each ball of dough with a rolling pin so you get 8-disk 10 cm in diameter.
Place in the center of each disk one tablespoon of the ricotta mixture and raisins prepared previously.
Place the disks, one at a time, on the Palm of your hand and close the edges on the stuffing, trying to form the balls again.
Turn each filled ball in melted butter, then layer them next to each other in a baking dish.
In this way you can easily separate the biscuits.
Cook in the oven (200 degrees) for 20-25 minutes.
Ingredients and dosing for 10 persons
- 100 g of butter
- Powdered sugar for garnish
- For the dough:
- 500 g of flour
- 25 g of brewer's yeast
- 250 cl of milk
- 70 g of butter
- 50 g of sugar
- 1/4 teaspoon of salt
- 1/2 lemon (zest)
- 2 eggs
- For the filling:
- 25 cl of milk
- 80 g of granulated sugar
- 1 tablespoon of vanilla sugar
- 20 g of potato starch
- 2 egg yolks
- 350 g of ricotta
- 100 g of sultanas
- Cl = 2 = Rum