Poppy seed buns with blueberry and apple compote

Ingredients for 6 servings:

• 20 g yeast
• 125 ml milk, lukewarm
• 350 g flour
• 80 g powdered sugar
• 80 g poppy seeds, ground
• 50 g butter, melted
• 1 egg(s)
• some lemon peel, grated
• some butter, melted, for spreading
• Powdered sugar, for dusting
• 4 tbsp sugar
• 100 ml orange juice, freshly squeezed
• 300 g blueberries, fresh or frozen
• 4 apples
• some cinnamon, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

cannellini pasta

To make the Buchteln, dissolve the yeast in the lukewarm milk. Combine the flour, powdered sugar, poppy seeds, butter, egg, and lemon zest in a mixing bowl. Slowly add the yeast-milk mixture and knead everything together until a smooth dough forms. Cover and let rise in a warm place until doubled in size. Then knead the yeast dough briefly, shape it into a log, and cut into six equal pieces. Shape these into balls, brush all over with melted butter, and place in a baking dish. Note: Don’t place them too close together; the Buchteln need room to rise! Cover again and let rise in a warm place for about 30 minutes. Then bake in a preheated oven at 180°C for about 30 minutes. For the compote, put the sugar and orange juice in a saucepan and let it reduce slightly. Peel, quarter, core, and slice the apples. Add the blueberries to the pot, season with a little cinnamon powder, and simmer gently for about 10 minutes. Depending on your preference, you can add a little more sugar! Dust the baked Buchteln with powdered sugar and serve with the compote. Tip: Of course, the Buchteln can also be served with another compote or even applesauce!