Booklets with Strawberry Brunch Filling

Place flour in a bowl and make a well in the center.

Crumble in the yeast and mix with a little lukewarm milk. Let rise for about 10 minutes.

Whisk the rest of the milk with sugar, egg, salt and margarine, add to the flour and knead into a smooth dough.

Cover and let dough rise in a warm place for 30 minutes, until doubled in size.

Meanwhile, mix brunch with lemon zest and vanilla sugar.

Wash strawberries, drain well and pluck off the greens.

Knead the risen dough again and divide into 16 portions. Roll a heaping tablespoon of brunch and a strawberry into each portion of dough.

Place the booklets side by side in a greased baking pan, let rise for another 15 minutes.

Bake in a preheated oven at 180 °C (convection oven: 155 °C) for about 30 minutes until golden brown.

Dust with powdered sugar before serving.

Preparation Tip:

The Buchteln are also filled with jam, nut filling or chocolate a wonderful variant.

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