Summary

Ingredients

• 1 point yeast (dry yeast)
• 100 ml milk, lukewarm
• 20 g suar
• 340 g flour
• 1 egg (s)
• 2 egg yolks
• 130 g butter, soft
• salt
• 1 vanilla pod, the pulp it
• 0.5 teaspoon ½ lemon (s) - zest, grated
• 80 g jam (e.. forest fruit)
• margarine
• powdered sugar

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Instructions

1. For the dough, knead the yeast, milk, sugar, flour, egg, egg yolks, 80g butter, 1 pinch of salt, vanilla pulp and lemon zest. Let rise in a warm place for about 30 minutes.
2. Knead the dough again and let rise again, about 15 minutes.
3. Then shape into 16 balls. Make a well in each ball and add 1/2 teaspoon of jam.
4. Preheat oven to 175 degrees.
5. Seal the dough over the filling with your fingers (squeeze). Place the Buchteln with the seam down in a greased, ovenproof dish. (e.g. casserole dish)
6. Let the Buchteln rise for another 15 minutes. Brush with melted butter, sprinkle with powdered sugar and bake at 175 degrees for 20 minutes.
7. Sprinkle with powdered sugar before serving.