Booklets with Vanilla Sauce

Prepare the yeast dough for the “Buchteln” with vanilla sauce. Dissolve the yeast in the warm milk and make a dampfl together with half of the flour. Cover the dampfl and let it rise in a warm place for about 1/2 hour.

Add the remaining flour, sugar, eggs, butter, lemon zest and a pinch of salt and knead into a dough that is not too firm. Cover and let rise again until the volume has increased vigorously. Punch down the dough again and let it rise again, covered, for about 30 minutes.

Roll out the yeast dough (about 1cm thick) and cut out circles with a mold. Fill them with jam and close them well.

Dip the buns in melted butter and place them tightly together in a buttered baking pan. After that, let the bouchettes rise again.

In the meantime, preheat the oven to 180°. Brush the surface of the Buchteln with liquid butter and bake in the oven for about 30 minutes.

For the custard, completely dissolve the custard powder in 5 tablespoons of milk. Heat the remaining milk and the whipping cream, stir in the dissolved custard powder, the sugar and the pulp of the vanilla pod. Bring to the boil until a smooth sauce forms. Stir the sauce constantly.

Sprinkle the booklets with powdered sugar while still hot and serve together with the vanilla sauce.

Preparation Tip:

If you like, you can fill the Buchteln with nut nougat instead of jam.

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