Yeast dough for Buchteln

Ingredients for 4 servings:

• 42 g yeast, fresh
• 40 g sugar
• 150 ml milk, warm
• 300 g flour
• 50 g butter, liquid
• 1 pinch of salt
• 1 sachet of sugar (lemon sugar) or alternatively grated lemon peel)
• 2 egg yolks

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Knead the dough ingredients (using only 20g of butter) and let it rise either in a plastic bowl with a lid in a warm water bath (sink) or in the traditional way in a warm place, covered with a clean kitchen towel. Knead briefly and let it rise a second time. The dough should be soft but not sticky. Cut into 8 pieces, shape them into rounds, and place them in a large, buttered ovenproof dish. Brush with 30g melted butter and let it rise for another 15 minutes. Transfer to a cold oven, reduce the temperature to 200°C, and bake for about 35 minutes. Serve warm. Serve with berry compote and/or vanilla sauce.