Buchteln

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 50 g sugar
• 150 ml milk
• 80 g butter
• 2 large eggs
• 1 tsp, leveled salt
• 1 lemon(s), grated peel
• Flour , for the work surface
• 100 g butter, liquid
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

delicious with vanilla sauce

Sift flour into a bowl and make a well in the center. Crumble in the yeast, sprinkle with a little sugar, and dissolve in a little warm milk. Sprinkle a little flour over the yeast, cover, and let rise in a warm place. Briefly mix the butter with the sugar, salt, lemon zest, and eggs. As soon as the starter dough begins to crack, add the egg mixture and beat the dough vigorously. Let rise for another 60 minutes. Knead the dough again on a lightly floured surface. Then roll into strands, cut off pieces, and shape into balls approximately 25 mm in diameter. Melt the butter in a saucepan. Place the balls in the bowl and roll them in the butter. Place the dough balls, not too tightly (they will still rise), in a springform pan or casserole dish and pour the remaining butter over them. Let rise for another 15 minutes, until they have increased in volume significantly. Whisk the egg yolk with the milk and carefully brush the surface of the Buchteln with it. Then bake in a preheated oven at 180 to 200 degrees Celsius for 20 to 25 minutes. Serve with a hot vanilla sauce, into which you can drop the torn Buchteln while they’re still hot.