Hazelnut Buchteln with nectarine compote

Ingredients for 1 servings:

• 280 g flour
• 20 g fresh yeast
• 60 g sugar
• 125 ml milk, lukewarm
• 50 g butter, soft
• 30 g powdered sugar
• 2 egg yolks
• ½ organic lemon(s), zest
• 30 g hazelnuts, grated
• 1 tbsp rum
• 1 pinch of salt
• Raspberry jam for filling
• Powdered sugar for sprinkling
• some butter, melted
• Fat for the mold
• 600 g nectarines or peaches
• 1 vanilla pod(s), including the pulp
• 125 ml orange juice or peach juice
• 2 tbsp lemon juice
• 2 tbsp sugar
• some cinnamon

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes

For the Dampfl (pre-dough), dissolve the yeast and sugar in a little lukewarm milk, lightly dust with some of the flour, and cover with a cloth. Let the Dampfl rise in a warm place for 10 to 15 minutes. In a mixing bowl, combine the remaining flour with the remaining milk, butter, powdered sugar, egg yolk, lemon zest, hazelnuts, rum, a pinch of salt, and the Dampfl until you have a soft, smooth dough. Cover and let rise in a warm place for about 45 minutes. Knead the dough briefly, shape it into a log, and divide it into about 9 equal pieces. Flatten each piece of dough and place a teaspoon of raspberry jam in the center. Seal the dough tightly all around and shape it into a ball. Roll the individual Buchteln in melted butter and place them close together in a greased baking dish with the seam facing down. Let rise for another 15 minutes. Bake in a preheated oven on the middle rack at 180°C (top/bottom heat) for about 25 minutes until golden brown. For the compote, halve the nectarines, remove the stones, and blanch them in boiling water for about 15 seconds. Refresh with ice-cold water and peel off the skins. Split the vanilla pod lengthwise and scrape out the seeds. Bring the orange or peach juice, lemon juice, and sugar to a boil. Add about a third of the nectarines, the vanilla seeds, and the cinnamon to the liquid and simmer for about 5 minutes until just soft. Then puree with a hand blender. Cut the remaining nectarines into wedges. Reheat the puree and pour over the nectarine wedges. Serve the compote with the warm Buchteln and sprinkle with powdered sugar to serve. Tip: If desired, the compote can be flavored with cognac or peach liqueur.