Summary

Ingredients

• 250 g flour
• 15 g yeast
• 100 ml milk
• 35 g butter
• 50 grams sugar
• teaspoon ⅛ salt
• 0.25 ¼ lemon (s), untreated, remove the zest it
• 1 egg (s)
• 60 g butter, melted for brushin
• Fat for the shape

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Instructions

1. Sieve the flour into a bowl, make a well in the center and crumble the yeast into it. Mix the yeast with the milk into a pre-dough, dust with flour and let rise for about 20 minutes.
2. Melt 35 g butter and stir together with the sugar, salt, lemon zest and egg until creamy. Add the cream to the pre-dough and knead everything into a smooth yeast dough that loosens from the edge of the bowl. Cover and let rise for 45 minutes.
3. Then knead briefly. Shape the dough into strands about 2 cm in diameter and cut into 3 cm long pieces. Shape into balls in the cupped hand and let rise again, covered, until the volume has almost doubled.
4. Turn the balls with the edge in melted butter and put them together in a greased casserole dish. Brush the surface of the Buchteln with melted butter and bake in the preheated oven at 200 ° C.
5. After 15 minutes, butter the Buchteln again and bake them at 220 ° C until they are nice and crispy and light brown. Serve the Buchteln with vanilla or chocolate sauce.