Powidltascherl

Ingredients

• 2 cups all-purpose flour
• ½ cup whole milk, lukewarm
• 1.5 teaspoons instant active dry yeast
• ¼ cup granulated sugar
• 4 tablespoons unsalted butter, softened
• 1 whole eggs, large
• ½ teaspoon fine sea salt
• ½ teaspoon vanilla extract
• ¾ plum jam (powidl)
• 2 tablespoons unsalted butter, melted
• ¼ cup powdered sugar

Instructions

1. 1

   Pour 0.5 cup of lukewarm milk into a small bowl. Sprinkle 1.5 teaspoons of instant active dry yeast over the milk and add 1 tablespoon of the granulated sugar. Stir gently to combine and let sit for 5 minutes until the mixture is foamy — this bloom ensures your yeast is alive and active.

2. 2

   In a large mixing bowl, combine 2 cups of all-purpose flour with 0.5 teaspoon of fine sea salt. Create a well in the center of the flour mixture — this helps you control how you combine wet and dry ingredients.

3. 3

   Pour the foamy yeast mixture into the flour well. Crack 1 large egg directly into the well, add 0.5 teaspoon of vanilla extract, the remaining 3 tablespoons of granulated sugar, and 4 tablespoons of softened unsalted butter cut into small pieces.

4. 4

   Using your hands or a wooden spoon, gradually incorporate the flour into the wet ingredients. Mix until a shaggy dough forms, then knead in the bowl or on a lightly floured surface for 8-10 minutes until the dough becomes smooth, elastic, and soft — you want it slightly sticky but not wet. The dough should spring back slowly when you poke it.

5. 5

   Shape the kneaded dough into a ball and place it in a lightly oiled medium bowl. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 45 minutes to 1 hour, until the dough has doubled in size — gently poke it with a floured finger; the indentation should not spring back fully.

6. 6

   Turn the risen dough out onto a lightly floured work surface and gently deflate it by pressing your hands flat across the top. Using a bench scraper or sharp knife, divide the dough into 12 equal pieces — aim for pieces roughly the size of a walnut. This ensures even baking.

7. 7

   Working with one piece at a time, gently roll each piece into a ball using the palm of your hand in a circular motion on the work surface. This creates surface tension that helps contain the filling. Place each ball on a parchment-lined baking sheet, spacing them about 2 inches apart.

8. 8

   Using your thumb, create a small indent in the center of each dough ball — press down gently, creating a shallow cup about the size of a dime. Be careful not to pierce through the bottom. Spoon about 1 teaspoon of plum jam (powidl) into each indent, staying away from the edges.

9. 9

   Cover the pastries loosely with a damp kitchen towel and let them rise for another 20-30 minutes at room temperature. They should puff up slightly and feel pillowy when you gently touch the sides — this second rise makes them light and tender.

10. 10

    While the pastries rise, preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.

11. 11

    Once puffed, carefully brush the top and sides of each pastry with 2 tablespoons of melted unsalted butter, being careful not to disturb the jam filling. Bake on the middle oven rack for 18-20 minutes until the pastries are golden brown and spring back gently when tapped — the jam will bubble slightly at the edges.

12. 12

    Remove the baked Powidltascherl from the oven and let cool on the baking sheet for 5 minutes so they set slightly but are still warm — this makes them easier to handle. Using a fine-mesh strainer, dust each pastry generously with 0.25 cup of powdered sugar while they're still warm. The warmth helps the sugar adhere and gives them a beautiful, snowy appearance.

13. 13

    Serve warm or at room temperature. These pastries are best eaten fresh on the day they're made, ideally with a cup of strong coffee or hot chocolate.

Tools you’ll need

• small mixing bowl
• large mixing bowl
• wooden spoon
• bench scraper
• kitchen towel
• parchment paper
• baking sheet
• oven thermometer
• pastry brush
• fine-mesh strainer

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