Summary

Ingredients

For the dough:

• 60 ml milk, lukewarm
• 250 g flour
• 45 g suar
• 20 g yeast, fresh
• 2 egg yolks
• 2 egg (s)
• 1 pinch (s) salt
• 1 orange (s), untreated, grated zest it
• 60 g butter, room temperature
• 150 g apricot jam
• 1 cl rum
• 30 g butter, liquid

For the sauce:

• 125 g cream
• 80 ml milk
• 1 vanilla pod (s)
• 30 grams sugar
• 3 egg yolks
• Powdered sugar, for dusting

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Instructions

1. Mix 60 ml lukewarm milk, 30 g flour, 20 g sugar, and 20 g fresh yeast in a bowl to make the pre-dough.
2. Let rise for 20-30 minutes in a warm place until roughly doubled in size.
3. Mix the remaining flour, 2 egg yolks, 2 eggs, 25 g sugar, 1 pinch salt, zest of the orange, and 60 g room-temperature butter into the pre-dough.
4. Knead into a smooth dough.
5. Let rise for 20-30 minutes in a warm place until roughly doubled in size.
6. Roll out to 0.5 cm thick.
7. Cut out circles 5-6 cm in diameter.
8. Mix the apricot jam with 1 cl rum.
9. Place 1 teaspoon of jam mixture on each dough circle.
10. Shape each circle into a dumpling by wrapping the dough around the jam.
11. Butter an 18 cm diameter baking pan.
12. Place the dumplings in the pan and let rise for 30 minutes until they nestle together.
13. Preheat the oven to 180°C / 350°F with top and bottom heat.
14. Brush the buchteln with 30 g melted butter.
15. Bake for 20-30 minutes until golden, ensuring they don't brown too dark.