Buchteln with hazelnut filling

Ingredients for 1 servings:

• 125 ml milk, lukewarm
• 50 g butter
• 3 m.-sized eggs
• 1 lemon(s), untreated, grated peel
• 1 tsp, leveled salt
• 4 tbsp brown sugar
• 100 g oat flakes, wholegrain
• 400 g spelt flour
• 1 pack of yeast
• 15 g butter
• 50 g hazelnuts, chopped
• 3 tbsp sugar
• 8 tbsp milk
• 30 g oat flakes, wholegrain
• 1 tsp cinnamon powder
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

for 12 pieces

Melt the butter in the lukewarm milk and then knead all the ingredients into a smooth yeast dough. If the dough is still a bit too sticky, add a little flour. Let the dough rest in a warm place for about 30 minutes. In the meantime, prepare the filling. Fry the hazelnuts in butter until golden brown, then sprinkle with the sugar and let them caramelize, stirring constantly. Remove the pan from the heat and add the milk, oats, cinnamon, and the seeds of one vanilla pod. Bring to a boil briefly and then chill. Knead the dough briefly again and then form into about 12 small balls. Make a small indentation in each ball with your thumb, fill it with the hazelnut mixture, and then reseal it. Grease a baking dish and sprinkle with oats. Place the Buchteln in the dish, leaving some space between them, and bake in a preheated oven at 180°C (160°C fan-assisted oven) for 35 minutes. If you like, you can brush the Buchteln with a little butter beforehand to help them brown better. The Buchteln taste best warm and fresh from the oven. Vanilla sauce goes perfectly with them. You can also enjoy them with plums or cherries from a jar.