I'm lucky enough to live within walking distance of several bakeries that still do all their own baking in-house. One of them is Bäckerei Hutzelmann that specializes in Silesian baked goods (their schlesische Quarkpirogge is a thing of beauty - but only available every once in a while). Then there's the cult organic Brotgarten bakery (their Mehrkornbrot is my holy grail). And just around the corner from Brotgarten is Backwerk. Max discovered a twice-baked bread loaf at Backwerk a few weekends ago, with a super-crisp, blackened crust and a wonderfully flavorful crumb. I went back on Saturday to get more of it and while there, my eyes fell on a tray of Buchteln.
What are those, you say? Why, just plump, burnished yeast rolls, spangled with sugar, being sold either plain or filled with dark, sticky Pflaumenmus.
Be still my beating heart. You see, I am powerless in the face of Pflaumenmus and sweet yeast dough. Utterly powerless. I bought one, took it home, sliced it open and ate it for a snack. It was wondrous. Light, fluffy, yeasty dough, puckery Pflaumenmus, sugared fingers to lick - I don't know if I've ever found a better breakfast, snack or German baked good. Yes. That good.
If you're thinking the Buchtel looks an awful lot like a Pfannkuchen, you'd be correct. Basically, they're the exact same thing, only the Pfannkuchen is fried and the Buchtel is baked. So Buchteln are even good for you!
Get 'em while they're hot, folks.
(030) 322 3625