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Soprano
RENATE BEHLE
shares her recipe for
the traditional Austrian dessert

GERMBUCHTELN



Ingredients:


14 oz flour
1.4 oz sugar
1.75 butter or fat
salt
1 egg
1/2 pt milk
1.05 oz yeast
lemon peel
fat or butter to spread
jam
confectioner's sugar to sprinkle


1. Ferment yeast: In a cup, put the yeast with some lukewarm milk (taken from the recipe amount), a pinch of sugar and a tablespoon of flour; mix and place in a 122-deg F warm oven.

2. Put the remaining flour in a bowl and place it in the oven to warm it up. Both the yeast mixture and the flour should be at the same temperature.

3. After about 10 minutes, remove from the oven.

4. Add lukewarm milk, softened butter and the rest of the ingredients to the flour in the bowl. Don't forget to add the yeast mixture.

5. Prepare the dough: With a knead hook, mix in a mixer until the dough separates from the bowl and produces bubbles. Then beat again a couple of times with a cooking spoon - as it was done in the old days when kneading involved really hard physical work.

6. Return dough to oven for 20 minutes, allowing it to rise.

7. Then spread it out with a rolling pin on a flour-covered surface to a thickness of about 1/3 of an inch . Cut into squares and fill each with jam in the center. Fold the edges to the center, brush some melted butter on the edges, and place ina buttered cake pan. Allow Buchteln to rise.

8. Bake at 392-deg F for 35-40 minutes. Flip the cake pan over so the pastries separate. Sprinkle with c
onfectioner's sugar.

Renate Behle adds: For the filling, use your favorite jam. Eat the Germbuchteln warm! They're delicious, and you'll be convinced there's more to great Austrian pastry than Strudel!

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