Buchteln

Ingredients for 16 servings:

• 1 point yeast (dry yeast)
• 100 ml milk, lukewarm
• 20 g sugar
• 340 g flour
• 1 egg(s)
• 2 egg yolks
• 130 g butter, soft
• Salt
• 1 vanilla pod(s), pulp
• ½ tsp lemon(s) – zest, grated
• 80 g jam (e.g. wild berry)
• margarine
• powdered sugar

Instructions

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

For the dough, knead the yeast, milk, sugar, flour, egg, egg yolks, 80g butter, 1 pinch of salt, vanilla seeds, and lemon zest. Leave to rise in a warm place for about 30 minutes. Knead the dough again and let it rise again for about 15 minutes. Then form into 16 balls. Make a well in each ball and add 1/2 teaspoon of jam. Preheat the oven to 175 degrees Celsius. Seal the dough over the filling with your fingers (press together). Place the Buchteln seam-down in a greased, ovenproof dish (e.g., a casserole dish). Let the Buchteln rise in the dish for another 15 minutes. Brush with melted butter, sprinkle with powdered sugar, and bake at 175 degrees Celsius for 20 minutes. Sprinkle with powdered sugar before serving.