Buchteln

Ingredients for 6 servings:

• Salt
• 200 g butter
• 50 g sugar
• 300 g flour
• 375 ml milk
• 3 eggs, including the yolk
• 20 g yeast
• powdered sugar
• jam
• Butter, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

also as a side dish to poultry and game

Prepare a yeast dough from the first ingredients and keep warm. Once it has risen, roll it out on the table until it is finger-thick, cut into equal squares, fill with jam or plum jam, and fold the four corners over each other to seal the dough. Layer the Buchteln in rows close together in a greased pan (with the seam facing down). Brush melted butter between each piece or dip each piece individually in melted butter. Place the pan in a warm place and let it rise. Bake for 25-30 minutes at medium heat. Let it cool slightly, turn it out of the pan, and sprinkle with sugar. The Buchteln may need to be brushed with butter several times during baking. Tip: If made smaller, the Buchteln are also great with meat, such as roasted duck. In this case, however, omit the powdered sugar. For jam, try rosehip jam, for example. Or: As a dessert, serve with vanilla sauce.