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See you next time!

We thank you for your loyalty and your commitment, so that the International Interior Design Exhibition "neue räume" can take place again in 2022. "neue räume 22" will inspire and excite. As always, we look forward to your ideas and suggestions at Finally, this time follows the recipe for the traditional South Tyrolean Buchteln.

500 g flour 00, 25 g yeast, 2 eggs, 200 ml milk, 150 g butter, 80 g sugar, 1 pinch of salt, 2 tablespoons rum, grated 1 lemon, brown butter, homemade apricot jam (apricot jam)

Dissolve the yeast in the warm milk, then mix the flour, softened butter, eggs, sugar, salt, rum and lemon zest well in a large bowl. Cover well and let rest at room temperature for about 2–3 hours. When the dough has about doubled in size, work it into a pliable dough. Roll out pieces of dough, use a cookie cutter to cut circles out of the dough and spread some apricot jam on top. Seal the dough pieces well and line them up in the greased baking sheet with the seal facing down. Brush with brown butter and let rest covered for about 30/45 minutes. Place a bowl of water in the oven and bake the Buchteln at 180° in the preheated oven until golden brown. Dust with powdered sugar and serve while still lukewarm.

In this sense pfiat-di and until next time.

judith raeber for neue räume 22


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