Booklets

Make a medium-stiff yeast dough from the dough ingredients and let it rise well.

Using a spoon, cut out pieces of the same size, flatten and fill with a little jam and close again.

Dip in melted butter and place in the well greased mold close to each other. Let rise again and bake at 175 °C until light brown.

Preparation Tip:

The Buchteln are best enjoyed with a vanilla sauce.

Related Recipes:

Booklets with Vanilla SaucePrepare the yeast dough for the “Buchteln” with vanilla sauce. Dissolve the yeast in the warm milk... Booklets with Curd FillingFor the “Buchteln” prepare a yeast dough from the given ingredients and let it rise covered for... Covered Curd CakeFor the covered curd cake, first prepare a dampfl. For the dampfl, dissolve the yeast in the cream and mix... Booklets with PoppyTo make the “Buchteln” with poppy seeds, heat the milk to lukewarm (not too hot!), add a little... Booklets with Vanilla Sauce and Strawberry-Mint SorbetFor the Buchteln with vanilla sauce, make a dampfl with lukewarm milk, yeast and 1/3 of the flour. Dust with a... Mushroom Germ Dumplings with Pumpkin Sauce From the SteamerFor the mushroom germ dumplings mix yeast in the lukewarm milk, add flour, sugar, salt, egg yolk and 30 g soft... Poppy Seed CroissantFor poppy seed croissants, heat 1/8 l milk. Dissolve yeast in it and mix with approx. 200 g flour to a dampfl... Poppy SeedsFor the poppy seed rolls, heat milk and 125 ml water in a saucepan and dissolve the yeast in it. Sift the... Poppy Seed Strudel From Yeast DoughFirst prepare a steam. For this, dissolve a third of the sugar in a little warm milk. Stir in yeast and 2... Poppy Seed CakeFor the poppy seed dumplings, crumble the butter pieces with the flour. Then add sugar, salt, orange juice and...