Heat the milk until it is lukewarm. Crumble the yeast into the milk and use a whisk to dissolve it in the milk. Put the flour and powdered sugar in a mixing bowl and knead with the remaining ingredients for the dough in about 5 minutes to form a smooth yeast dough. Cover and let the dough rise in a warm place for 30-60 minutes.
Melt 35 g margarine and coat an ovenproof dish with it. Cut the yeast dough in 8
Divide evenly pieces. Shape the dough pieces into a round shape and press the ends together. Place the Buchteln in the mold with the closure side down and brush with the melted margarine. Cover and let rise in a warm place for another 20 minutes.
Preheat the oven to 170 ° C top and bottom heat. Bake the Buchteln on the second rack from the bottom for approx. 25 to 30 minutes, depending on the size.
Dust the Buchteln with powdered sugar before serving and enjoy lukewarm.
For the compote, wash the strawberries and rhubarb and cut into pieces. The rhubarb does not have to be peeled, just cut off the ends.
Put the pieces in a pan, add the rest of the ingredients except for the starch and simmer for about 20 minutes over medium heat. Stir in between. After 20 minutes, if necessary, bind the compote with 1 tablespoon starch if it is too runny. To do this, stir in the starch with the whisk and briefly bring the compote to the boil again.
The compote tastes fantastic with Buchteln or other desserts.
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