Summary

Ingredients

For the dough:

• 42 g yeast, (yeast)
• 250 ml milk, lukewarm
• 600 grams flour
• 80 g powdered suar
• 100 g hazelnuts, rated
• 100 g butter, melted
• 2 egg (s)
• some lemon peel, grated
• 2 tablespoon rum

For the filling:

• 250 g quark, (curd cheese)
• 1 packet vanilla sugar
• 40 g powdered suar
• some lemon peel, grated
• 1 egg (s)

For painting:

• 50 g butter, melted
• Icing sugar for dusting

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Instructions

1. For the dough, first dissolve the yeast in the lukewarm milk. Then put the flour, powdered sugar, hazelnuts, melted butter, eggs, lemon zest and rum in a mixing bowl, add the yeast milk and knead everything together to form a smooth dough. Cover and let rise to double volume in a warm place.
2. For the curd cheese filling, mix all the ingredients together well.
3. Shape the risen yeast dough into a roll on a floured work surface and cut off 12 equal pieces. Press the pieces of dough apart flat with your hand, put a teaspoon of the curd cheese filling on each, close the dough over the filling and press together well. Then brush all around with melted butter and place the dough seam down in a greased baking dish. Caution: do not lay too close together, the Buchteln still need space to walk. Then cover and let rise in a warm place for another 20 minutes.
4. Bake in the preheated oven at 180 degrees for about 30 minutes. Let cool, separate and serve sprinkled with powdered sugar.
5. Tip: the Buchteln taste best fresh. But you can freeze them very well. If necessary, let thaw at room temperature and bake briefly in the oven. They then taste like freshly made!
6. Instead of the curd filling, the Buchteln can also be filled with jam. But they also taste very good without a filling.