Booklets with Vanilla Sauce

For the Buchteln with vanilla sauce, first prepare a Dampfl. For this, mix the yeast well with 3 tablespoons of warm milk (not too hot!), 1 heaping tablespoon of flour and a pinch of granulated sugar.

Cover the mixture (preferably in a yeast dough bowl) and let it rise in a warm place (fill the sink with hot water and put it inside).

Once the dampfl has doubled, stir in the remaining ingredients for the Buchteln using a food processor. It is very important that all the ingredients are lukewarm.

Let the dough knead until it is completely smooth. Pour the finished kneaded dough back into a bowl (yeast dough bowl, or bowl covered with a tea towel) and also let it rise in a warm place, preferably for at least two hours.

The dough should at least double in size. Once the yeast dough has risen enough, take out pieces of dough with a tablespoon and flatten them a bit on a floured surface with the help of the spoon.

Now place a maximum of one teaspoon of apricot jam in the center, press the dough piece well shut and seal. Then brush the underside well with melted butter and place either in a greased baking dish or in a baking dish lined with baking paper.

Repeat until there is no more dough left. Cover the finished shaped booklets again with a tea towel and let them rise for about 30 minutes.

In the meantime, preheat the oven to 180 degrees.

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