Summary

Ingredients

For the yeast dough:

• 500 g wheat flour type 405
• 1 cube fresh yeast (yeast)
• 60 g suar
• 1 pinch (s) salt
• 75 g butter
• 1 packet vanilla sugar
• 250 ml milk, lukewarm
• 1 egg (s)

Also:

• 200 g plum jam, possibly a little more (Powidl)
• 40 g butter, melt
• Powdered sugar for dusting (powdered sugar)

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Instructions

1. Knead a soft yeast dough from flour, yeast, milk, sugar, egg, salt, vanilla sugar and butter and let rise for approx. 45 minutes.
2. Roll out the dough on a floured worktop to a height of approx. 1 cm. Now cut into 7 cm squares. Alternatively, you can use a glass with a diameter of 8 cm to cut out the shape. Put a teaspoon of plum jam on each piece of dough and close the pieces around the plum jam.
3. Grease a 26 cm diameter springform pan and place the dough balls close together. It makes about 18-20 pieces. Let the dough rise again for 30 minutes.
4. Pour the melted butter over the balls and bake the Buchteln in a preheated oven at 200 ° C top / bottom heat for about 20 minutes.
5. Allow to cool on the wire rack and dust with powdered sugar or decorative sugar before serving.