Fluffy Nut Cakes

For the fluffy nut cakes, first dissolve yeast in half of the lukewarm milk and mix with a little flour to form a mushy dough. Cover with a little flour and let rise in a warm place (approx. 35 °C) for 20 minutes (= steam).

Mix the remaining milk, eggs, yolks, salt, granulated sugar, rum, lemon zest and 50 g liquid butter, add the Dampfl and the remaining flour and knead with the dough hooks until a smooth dough is formed. Cover and let rest again for about 20 minutes.

Form a roll from the yeast dough on a floured work surface, divide it into approx. 15-20 equally sized pieces (large or smaller Buchteln, as desired). Form a small ball from each piece. Work the chopped nuts into the dough balls and dip them into the remaining melted butter. Pour into a prepared ovenproof dish and let rest, covered again, for 20 minutes. Bake in a preheated oven at 180 °C for about 20-25 minutes until golden brown. Allow fluffy nut cakes to cool and serve sprinkled with powdered sugar.

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