Summary

Ingredients

For the dough:

• 125 ml milk
• 17 g fresh yeast
• 250 g flour
• 25 g powdered suar (powdered suar)
• 0.5 teaspoon ½ salt
• 1 teaspoon vanilla sugar
• 1 large egg yolk
• 30 g butter, soft, for the douh
• 1 lemon (s), organic, grated zest it
• Butter, soft, for the shape

Also:

• 150 g plum puree (Powidl) or apricot jam
• 60 g butter, liquid
• Icing sugar for dusting

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Instructions

1. Heat the milk until it is lukewarm. Crumble the yeast into the milk and use a whisk to dissolve it in the milk. Sift the flour and powdered sugar into a mixing bowl and knead with the remaining ingredients for about 5 minutes to form a smooth yeast dough. Cover and let the dough rise in a warm place for about 30 minutes.
2. Melt 60 g butter and allow to cool. Grease an ovenproof dish with soft butter. Divide the yeast dough into even pieces of approx. 40 g.
3. Roll out the pieces of dough on a lightly floured work surface about 1 cm thick and put a teaspoon of jam in the middle. Squeeze the pieces of dough back together over the jam.
4. Dip the Buchteln in the melted butter and place in the mold with the closure side down. Let the Buchteln rise in a warm place for about 20 minutes.
5. Preheat the oven to 170 ° C top and bottom heat. Bake the Buchteln on the second rack from the bottom for approx. 25 to 30 minutes, depending on the size.
6. Dust the Buchteln with powdered sugar before serving and enjoy lukewarm.