Curd Cheese Buns with Strawberry Ragout

Mix yeast with a little lukewarm milk, a pinch of sugar and some flour to form a dampfl. Dust with flour and let rise in a warm place. Mix the remaining ingredients – except for the flour – and heat in a water bath to approx. 30 °C. Mix with the dampfl and flour and beat to a smooth dough. Cover the dough and let it rise in a warm place. Punch it down and let it rise again. Punch down the dough again, roll out to about 30×30 cm and cut into 5×5 cm pieces. Spread a little curd filling on each and press the ends of the dough well together. Dip the Buchteln in melted butter and then loosely arrange them in a buttered baking pan sprinkled with granulated sugar. Allow the Buchteln to rise. Bake in the preheated oven at about 170 °C until the Buchteln are golden brown and separate from each other. Then sprinkle with powdered sugar and serve with the prepared strawberry ragout.For the filling, cream the butter with powdered sugar and yolks until fluffy. For the strawberry ragout, strain about 250 g of strawberries with powdered sugar and season with lemon juice. Cut the remaining strawberries into pieces and mix with the strawberry puree.

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