Strawberry buns on thick strawberry milk

Ingredients for 6 servings:

• 80 ml milk
• 10 g yeast
• 40 g sugar
• 225 g wheat flour type 550
• 1 egg(s)
• 40 g butter
• 1 pinch of salt
• 6 strawberries, fresh
• 500 g strawberries, fresh
• 1 sachet of vanilla sugar
• 2 tbsp sugar
• 100 ml milk
• Butter for the mold and for spreading
• Sugar for the mold
• Powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 2 hours 12 minutes

To make the Buchteln, warm the milk slightly, then add the crumbled yeast and 10g of sugar and dissolve everything. Mix the flour and the remaining sugar with the egg, melted butter and salt in a food processor, then add the milk and mix with the dough hook until you have a smooth dough that does NOT pull away from the sides of the bowl. This takes about 8-10 minutes. Cover the dough and let it rise in the oven with the light on for about 1 hour. Divide the dough into six pieces, dust your hands with flour if necessary, form balls, flatten them, fill with a strawberry and seal them tightly. Place the Buchteln, seal side down, in a 20cm cake tin that has been generously greased with butter (please do not use margarine) and then dusted with sugar (one in the middle, the other five around the outside). Let it rise for another half hour. Preheat the oven to 185°C (bottom heat) and bake the Buchteln for 12 minutes using bottom heat to allow the butter and sugar to form a crust. Then switch to top/bottom heat and bake for another 10 minutes, until the Buchteln are nicely browned. Remove the dish from the oven and brush the Buchteln with butter. While the Buchteln are baking, remove the stems from the strawberries for the milk, chop them up a bit, and puree them with a hand blender. Season with vanilla sugar and sugar and thin with the milk. Refrigerate until ready to use. Pour some of the milk into a deep dish, break off a Buchteln and cut it into pieces. Sprinkle with powdered sugar and serve immediately. If using a ceramic casserole dish, the baking times will vary: 12 minutes at 190°C (bottom heat) or 15 minutes at 150°C (top/bottom heat).