Summary

Ingredients

For the dough:

• 500g flour
• 1 cube fresh yeast
• 375 ml milk, lukewarm
• 80 g suar
• 80 g butter
• 1 teaspoon, leveled salt
• 2 egg (s)
• 1 lemon (s), grated zest

Also:

• Plum jam (Powidlmarmelade)
• Melted butter for turning the Buchteln

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Instructions

1. Knead a yeast dough out of all the dough ingredients. If the dough is too soft, add a little flour. Cover and let rise in a warm place until it has doubled in volume (at least 1 hour).
2. Knead the dough well and roll it out on a floured work surface. You can either cut out squares with a knife or cut out circles with a coffee cup. You brush these with melted butter or milk so that they stick together nicely afterwards. Now place 1 dollop of powder jam in the middle and close the squares or circles, press firmly and turn in melted butter. Put in a buttered tin and let rise for another 15 minutes.
3. Bake in a preheated oven at 180 ° C until they are nice and brown, this takes 20-25 minutes. Remove, let cool down, turn over and divide.
4. Yeast dough sounds hollow when knocked on it, when it is finished baked. So if you are not sure whether the Buchteln are done, just knock on them. The number of Buchteln that you get out of course depends on the size of the dough blanks, for me it results in about 20 Buchteln.