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. Buchteln:
2. For a pre-dough, mix the lukewarm milk with 30 g flour, 20 g sugar and fresh yeast and let rise in a warm place until it is double its size.
3. Mix the rest of the flour, egg yolks, eggs, 25 g sugar, salt, orange peel, room temperature butter and the pre-dough into a smooth dough, and let it rise again to double its size.
4. Roll out the dough about 0.5 cm thick and cut out circles (5-6 cm in diameter). Mix the apricot jam with rum and place a teaspoon on each of the circles and shape into a dumpling. Put this in a buttered baking pan. We took one with a diameter of 18 cm.
5. Preheat the oven to 180 degrees top and bottom heat. Let the Buchteln rise again for about half an hour until they nestle nicely together and fill the shape. Brush with melted butter before baking and bake for 20-30 minutes. Always make sure that they don`t get too dark.
6. Vanilla sauce:
7. Bring the cream, milk, vanilla pulp and sugar to the boil. Put the egg yolks in a bowl and mix the cream-milk mixture with the egg yolks. Place the bowl over a water bath and slowly whip the mixture until it starts to thicken and becomes creamy.
8. Dust the warm Buchteln with powdered sugar and serve with the vanilla sauce.