Chestnut and Cranberry Buchteln

• Mix lukewarm milk with yeast and 0.5 teaspoons of sugar in a bowl and let stand for 10 minutes.
• In a large bowl, sieve the flour with salt. Add yeast milk and beaten eggs to the flour while stirring. Add the oil and knead with the dough hook or with your hands to a smooth yeast dough, if necessary add a little more flour or milk.
• Brush the surface of the dough with a little oil and cover the yeast dough with a cloth and let it rise in a warm place for about 40 minutes. Preferably on the heater or in the 40-50 degree warm oven. A wooden spoon in the oven door prevents the dough from getting too warm. The volume should have roughly doubled.
• Meanwhile, chop the cooked and peeled chestnuts and mix with the cranberry jam.
• Knead the yeast dough again and let it rise again for 30 minutes until it has a nice, smooth consistency. Then, with your oiled hands, shape into 20 balls from the dough and press flat.
• Place a teaspoon of the chestnut and cranberry mixture in the middle of each tummy, squeeze it well and coat it with the yeast dough. Brush the buns all around with tasteless oil and place in a well-greased baking pan (26 cm diameter).
• Let the dough rise again briefly (about 15 minutes) and then bake in a preheated oven at 160 degrees for 25-30 minutes until golden yellow.
• Take the baking pan out of the oven and brush the Buchteln with melted butter.

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• The chestnut and lingonberry buns taste wonderful as an accompaniment to salads, soups, meat and game meat dishes ... As a dessert or sweet main course with vanilla sauce, they are a poem. You can enjoy it warm or cold.
• The Buchteln are excellent to prepare. Just do everything the day before, as described in the recipe. Put the Buchteln in the springform pan, cover with aluminum foil or cling film and leave in the refrigerator overnight. The next day then brush the Buchteln with oil, let rise and put in the oven. The stress of preparation and baking is limited and the guests look forward to warm Buchteln.
• The chestnut and cranberry Buchteln are an excellent accompaniment to the Barbarie duck breast in an orange sauce. The recipe can be found in my cookbook. Here is the link for that:
• Barbarie duck breast in orange sauce with chestnut and cranberry buns
• Have fun with the preparation and bon appetite!