Karamell Buchteln with Almond & Schmand

Karamell Buchteln are alpine sweets baked with caramelized nuts. They are made fairly quickly and, when freshly baked, are simply a dream. In this version, the Buchteln are made with almonds. You can combine them with many things. Here, we finished it with a touch of schmand and spruce shoots. If you can't find schmand, you can use sour cream or crème fraîche.

Add <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>50<unit>g</unit></quantity> of white sugar to a stand mixer bowl

Add <quantity>1</quantity> egg and <quantity>200<unit>ml</unit></quantity> of milk

Add <quantity>42<unit>g</unit></quantity> of fresh yeast and a pinch of salt

Mix with a paddle attachment on medium speed to form a smooth dough

Add <quantity>50<unit>g</unit></quantity> of softened butter in pieces. Mix on high speed until the dough is elastic

Dust a bench with all-purpose flour. Tuck the dough under itself to form a tight ball

Cover the dough with a kitchen towel. Leave it in a warm spot for about 1h until it doubles in size

Transfer the dough to the bench. Roll it to form a long tube

Divide the dough into <quantity>16</quantity> equal pieces

Form balls with the dough

Warm a saucepan on the stove over medium heat

Add <quantity>150<unit>ml</unit></quantity> of cream

Add <quantity>100<unit>g</unit></quantity> of butter and stir until melted

Add <quantity>200<unit>g</unit></quantity> of white sugar to large, ovenproof skillet

Add <quantity>¼<unit>cup</unit></quantity> of water. Cook over medium-high heat. Stir constantly until a dark caramel is reached

Deglaze with the cream and butter mixture while stirring. Let it reduce by ¼

Sprinkle <quantity>150<unit>g</unit></quantity> of sliced almonds and stir

Add the dough balls to the skillet

Remove from the heat and let the dough rise for 1h until it doubles in size

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Bake for 20-25m until deep golden brown

Add <quantity>¼<unit>cup</unit></quantity> of mixed spruce shoots to <quantity>200<unit>g</unit></quantity> of schmand and mix

Remove the skillet from the oven. Turn it over a plate to release the Karamell Buchteln

Plate a piece of the Karamell Buchteln along with some of the caramelized almonds

Top with the spruce shoots and schmand mixture. Add powdered sugar to taste. The Karamell Buchteln with almond & schmand is ready

Enjoy this experience from the Alps to your kitchen!

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