Summary

Ingredients

For the dough:

• 500 g potato (s)
• 30 g yeast
• 125 ml milk
• 150 grams sugar
• 1 pinch (s) salt
• 60 g butter
• 100 grams flour
• 100 g semolina

Also:

• 100 g plum puree or jam
• 40 g butter for the mold and for brushin the Buchteln
• 2 tablespoon flour for the work surface

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Instructions

1. Steam the potatoes, peel them, press them through a potato press and let them cool. Warm the milk slightly, crumble in the yeast, add a little sugar and cover and let rise in a warm place for half an hour.
2. Melt the butter, add the remaining sugar and a pinch of salt to the potatoes and mix well. Mix in the flour, semolina and the yeast milk until you have a smooth dough. Cover and let rise for another half an hour.
3. Roll the dough on a floured surface into a sausage about five centimeters thick. Cut into slices three centimeters thick. Cut an opening in each slice from the side. Fill with a spoonful of plum puree or jam and close tightly again. Put the Buchteln in a well-greased dish so that the bottom is completely covered. Brush with melted butter and cover again for a quarter of an hour.
4. Bake in the oven preheated to 190 degrees top / bottom heat for half an hour until the surface has turned a golden yellow color.