Nut dumplings with curd filling

Ingredients for 1 servings:

• 42 g fresh yeast
• 250 ml milk, lukewarm, lukewarm
• 600 g flour
• 80 g powdered sugar
• 100 g hazelnuts, ground
• 100 g butter, melted
• 2 eggs
• some lemon zest, grated
• 2 tbsp rum
• 250 g quark (cottage cheese)
• 1 packet of vanilla sugar
• 40 g powdered sugar
• some lemon zest, grated
• 1 egg(s)
• 50 g butter, melted
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Nut-based tubular noodles with quark filling

For the dough, dissolve the yeast in the lukewarm milk. Then, in a mixing bowl, add the flour, powdered sugar, hazelnuts, melted butter, eggs, lemon zest, and rum, then add the yeast and milk. Knead everything into a smooth dough. Cover and let rise in a warm place until doubled in size. For the curd filling, mix all ingredients well. Form the risen yeast dough into a log on a floured surface and cut off 12 equal-sized pieces. Flatten the pieces of dough with your hand, add a teaspoon of the curd filling to each piece, close the dough over the filling, and press down firmly. Brush the dough all over with melted butter and place seam-down in a greased baking dish. Caution: Don’t pack too tightly together; the Buchteln need room to rise. Cover and let rise again in a warm place for about 20 minutes. Bake in an oven preheated to 180°C (top/bottom heat) for about 30 minutes on the middle rack. Let cool, separate, and serve sprinkled with powdered sugar. Tip: The Buchteln taste best fresh. However, they freeze very well. If necessary, thaw at room temperature and bake briefly in the oven. They’ll then taste like they were freshly made! Instead of the curd filling, you can also fill the Buchteln with jam. They also taste very good without filling.