Booklets with Caramel Blueberries

For the Buchteln with caramel blueberries, first warm the milk in a saucepan to lukewarm and add the salt, sugar, vanilla sugar, cassis, grated lemon zest and butter. Mix the egg and egg yolk and add them as well.

Now knead the milk mixture in a food processor with flour and dry yeast or fresh yeast to a smooth dough. Cover the dough with a tea towel and let it rise in a warm place for 30 minutes. Then knead the dough and let it rise for another 30 minutes. Now briefly knead the dough again and form it into a 5 cm thick roll. Cut even pieces from the roll and grind them into balls with the ball of your hand.

Place the baking paper on a perforated baking tray and make holes in the paper with scissors. Brush the paper with olive oil and place the yeast dough balls on it, spacing them slightly apart. Cover and let rise for another 10 minutes.

Then steam the Buchteln in the DG at 95 °C for 40 minutes. Five minutes before the end of the cooking time, wash the blueberries and place them on kitchen paper to dry.

In a non-stick pan, melt the brown sugar to light brown caramel and deglaze with cassis and water. Stir to dissolve the caramel and let it reduce slightly. Now toss the blueberries in it and keep warm.

Take the Buchteln out of the DG, distribute on the plates and arrange with the caramelized blueberries.

Preparation Tip:

The milk for the Buchteln with caramel blueberries is then warm to the touch when you dip your finger into the warmed milk and do not notice any difference in temperature.

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