Buchteln without filling (with dried yeast)



500 g Mix B - Bread-Mix
10 g dry yeast
350 ml lukewarm milk
40 g margarine
2 eggs
60 g sugar
a little bit of melted butter
1 pinch/es of salt


  • Place the bread mix and the dried yeast in a mixing bowl and mix well.
  • Add the softened butter, the sugar, and the eggs and slowly pour in the lukewarm milk.
  • Knead the dough thoroughly with a kneading machine for about 5 minutes.
  • Grease a cake mould well and coat with some bread mix.
  • Also coat your hands with bread mix and form equal-sized balls of dough of about 100 gr. (4 oz.) each.
  • Spread the balls of dough with melted butter and place on the cake mould.
  • It is important to then cover the cake mould with a damp cloth so that enough moisture is available.
  • Place them in the oven at about 40º C. (100º F.) and let them rise until they have approximately doubled in size (about 15-20 minutes).
  • Remove from the oven, preheat it to 185º C. (350° F. / Gas Mark 4), and then bake the dumplings for about 35 minutes.
  • In order for the yeast dough to receive sufficient moisture during the baking process, pour a cup of water into a baking tray and place that on the bottom of the oven. Let cold out and than cover them.
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