Buchteln with vanilla sauce

Ingredients for 4 servings:

• 60 ml milk, lukewarm
• 250 g flour
• 45 g sugar
• 20 g yeast, fresh
• 2 egg yolks
• 2 eggs
• 1 pinch of salt
• 1 orange(s), untreated, grated peel
• 60 g butter, room temperature
• 150 g apricot jam
• 1 cl rum
• 30 g butter, liquid
• 125 g cream
• 80 ml milk
• 1 vanilla pod(s)
• 30 g sugar
• 3 egg yolks
• Powdered sugar, for dusting

Instructions

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

Buchteln: To make a starter, combine lukewarm milk with 30g flour, 20g sugar, and fresh yeast. Cover and let rise in a warm place until doubled in size. Combine the remaining flour, egg yolks, eggs, 25g sugar, salt, orange zest, room-temperature butter, and the starter to form a smooth dough. Let rise again until doubled in size. Roll out the dough to about 0.5cm thick and cut out circles (5-6cm in diameter). Mix the apricot jam with the rum, place a teaspoon on each circle, and shape into a dumpling. Place these in a buttered baking pan. We used one with a diameter of 18cm. Preheat the oven to 180°C (top and bottom heat). Let the Buchteln rise for about half an hour, until they’re nicely snuggled together and fill the pan. Brush with melted butter before baking and bake for 20-30 minutes. Check occasionally to ensure they don’t overcook. Vanilla sauce: Bring the cream, milk, vanilla seeds, and sugar to a boil. Place the egg yolks in a bowl and whisk the cream and milk mixture into the egg yolks. Place the bowl over a pan of simmering water and slowly whisk the mixture until it begins to thicken and become creamy. Dust the warm Buchteln with powdered sugar and serve with the vanilla sauce.