Booklets

For the booklets, heat the milk to about 30 degrees. Pour into a suitable bowl and dissolve the sugar in it.

Then crumble the yeast and let it dissolve in the milk. Sift in the flour and stir well. Let the dampfl double in a warm place with the lid closed (about half an hour).

For the main dough, mix well egg yolk, egg, milk, vanilla sugar and salt. Add to the risen dampfl with the flour and mix everything together well.

Then gradually work in the softened butter. Knead the dough well until it is shiny and smooth. Dust lightly with flour. Cover and let rise in a warm place for another 45 minutes.

To finish, melt the butter. Add milk and sugar and bring to a boil briefly. Set aside.

Roll out the risen dough on the floured surface to a thickness of about 15 mm. Cut out rounds of 6 cm diameter. Put 1 heaped teaspoon of jam on each, pull the dough over it and form the dough pieces into balls.

Pour about 1/3 of the prepared milk mixture into a roaster or possibly into a baking dish with high sides. Place the buns in the dish with the seam facing down. Pour the remaining milk over them. Cover the dish as tightly as possible with a lid or aluminum foil. Let rise for another 15 minutes.

In the meantime, preheat the oven to 180 degrees.

Bake the Buchteln on the lowest rack at 180 degrees for about half an hour.

For the vanilla sauce, boil the milk with the slit vanilla bean and the seeds scraped out. Leave to infuse next to the stove for 5-10 minutes.

Beat the egg yolks and sugar to a light, thick cream. Sift in the cornstarch and stir through.

Bring the milk to a boil one more time. Remove the vanilla pod. Pour the boiling hot milk into the egg cream while stirring.

Return to the skillet and bring almost to a boil, stirring. Immediately pour through a sieve into a suitable bowl. Serve the custard with the booklets while they are still warm.

Preparation Tip:

The booklets can be filled with any fillings.

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