Dairy-free Buchteln
While these are not perfect, at least they do not have an overpowering yeast flavor. I increased the lemon zest by 50%, and changed the process point when it was added. The flavor is light and subtle.
The prior formula used 3.4% compressed yeast, and took about 2 hours in bulk ferment. This formula took 3.5 hours to reach the same gas:dough ratio of 0.9, almost a doubling.
| sugar | 88 | 8% | |
| Lemon zest | 13.2 | 1.2% | |
| Water | 492.8 | 44.8% | |
| flour, 11.46 protein | 1100 | 100% | Mix until incorporated, cover and let rest 20 minutes, then mix again. |
| eggs | 220 | 20% | This ingredient is difficult to incorporate. Mix, rest, mix, rest, mix, rest, etc. |
| salt | 22 | 2% | |
| butter-flavored shortening | 231 | 21% | |
| yeast, instant dry | 4.027 | 0.3661% |
I used 1/2 teaspoon of jam per roll, in total ending up as 13.5% of the flour weight. The jam could be doubled to 1 teaspoon.
After folding and rolling them and letting them rest a bit, they were oiled before placing in a shortening-coated baking pan.
They proofed for 30 minutes, then were placed into a preheated 350°F oven, and were baked for 40 minutes. Final temperature was 204°F. Next time they will bake for 35 minutes. They were easy to remove from the pan.
In this batch, I'm testing how they freeze, and then later thaw. I don't yet know what kind of quality degradation might occur.
Comments
Your rolls look great and the jam is centered nicely. I bet the lemon zest comes through, now, too. Great treat with 'snow' on top!
Cathy
The zest is a subtle flavoring, but perceptible.
I think they'd be faster to make with a jam injector, like a syringe. The dough could be weighed, making the sizes a bit more uniform, each quickly rolled into a ball, then the filling injected, leaving only a small hole to seal.
Thanks for your kindness.