RECIPE / RALPH SCHELLING

Buchteln with apricots

Our Swiss recipe writer is renowned for his sweet buns. This delectable dessert takes about an hour to rise and another 25 minutes to cook so bake in advance and be sure not to burn yourself on that apricot jam. Serves 4 as a dessert

• Ingredients
• 25g yeast
• 100ml milk (lukewarm)
• 50g sugar
• 250g flour
• 1 egg
• 1 egg yolk
• ½ tsp salt
• ½ lemon (organic, grated)
• 100g butter (liquid)
• 150g apricot jam
• Powdered sugar

• Method
• 1. Dissolve yeast in milk then add sugar, flour, egg, egg yolk, salt, lemon zest and 50g (half) of the liquid butter. Knead by hand or with a dough hook (considerably quicker) until smooth.
• 2. Cover and let rise in a warm place for about 30 minutes until it’s increased in size by 50 per cent.
• 3. Preheat oven to 180C. Roll the dough on a floured work surface into a sausage shape that’s roughly 5cm in diameter. Divide into about 15 pieces of equal size. Form a small ball from each piece and flatten slightly. Make a deep dimple and place a teaspoon of apricot jam in each, then seal. Dip in the remaining melted butter. Place in a greased prepared ovenproof dish (roughly 30cm by 30cm). Cover and leave to rise for 20 minutes.
• 4. Bake in the oven for about 25 minutes, let cool and sprinkle with powdered sugar. Serve warm.