Stuffed Buchteln

Ingredients for 15 servings:

• 200 ml milk
• 75 g butter
• 500 g flour
• 1 packet of dry yeast
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 50 g butter, melted, for basting
• e.g. apricot jam or plum jam

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Buchteln made quickly and easily

Gently heat the milk and butter on the stovetop until the butter has melted. Mix together the flour, salt, yeast, sugar, and vanilla sugar. Then add the butter, milk, and one egg and knead everything well using the dough hook of a hand mixer until the dough pulls away from the sides of the bowl. Cover and let rise for about 1 hour. Briefly knead the dough on a floured work surface, shape it into a log, and cut into about 15 slices. Place 1 teaspoon of jam in the center of each piece of dough and roll the dough into balls. Grease a springform pan or casserole dish and place the dough balls next to each other. Let rise for another 20 minutes. Before putting the Buchteln in the oven, drizzle with melted butter. Bake at 180°C (top/bottom heat) for about 25 minutes. Note: Check beforehand that the springform pan is airtight so that the melted butter that pours over the Buchteln doesn’t run out. If it isn’t, either wrap the dish in aluminum foil or use a casserole dish.