Stuffed Buchteln

Ingredients for 6 servings:

• 1 packet of dry yeast
• ¼ liter milk, lukewarm
• 70 g sugar
• 500 g flour
• 1 egg(s)
• 3 egg yolks
• 130 g butter, soft
• 1 pinch of salt
• 1 vanilla pod(s) (scraped out pulp)
• 70 g jam (forest fruit)
• 1 tsp cinnamon
• 1 tsp cocoa powder
• 4 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Filling consists of jam, cinnamon and cocoa

Combine the yeast, milk, sugar, flour, egg, egg yolks, 80g butter, a pinch of salt, and the vanilla seeds to form a dough and knead well. Cover and let rise in a warm place for 30 minutes, until doubled in size. Knead well again and let rest for 15 minutes, covered with a kitchen towel. Preheat the oven to 175°C. Mix the jam with the cinnamon and cocoa. Form the dough into 14-16 balls, make a well in the center, and place 1/2 teaspoon of jam in each. Press the dough together and form into a ball. Grease an ovenproof dish and place the Buchteln next to each other. Dust with 2 tablespoons of powdered sugar and let rise for 15 minutes. Melt the remaining butter and brush the Buchteln with it. Bake in the oven for about 40 minutes. Dust the Buchteln with the remaining powdered sugar. Vanilla sauce goes wonderfully with it.