Booklets with Curd Filling

For the “Buchteln” prepare a yeast dough from the given ingredients and let it rise covered for about 3/4 hours, so that the volume can double.

For the filling, mix the curd cheese, egg, sugar and orange sugar, sour cream, melted butter and cornflour with a wooden spoon until smooth. Chill. Grease a mold with butter. Melt the remaining butter and pour into a small bowl or cup.

Divide the yeast dough, which should not be kneaded at this point, into 12 equal pieces on a floured surface. Shape each piece of dough with your hands into a disc (approx.12 cm diameter ) and place the filling in the center.

Gather the dough over the filling, pressing it well together so that nothing oozes out. Then dip each piece in the melted butter and place in the mold, seam side down. Let rest again for 30 minutes. The volume should increase by half again.

Bake in the preheated oven on the middle rack at 180 °C for about 35 minutes. Sprinkle with powdered sugar and serve.

Preparation Tip:

The classic vanilla sauce goes well with the Buchteln.

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