Booklets with Vanilla Sauce

For the Buchteln with vanilla sauce, first prepare the yeast dough. To do this, mix the plain flour and the firm flour. In a bowl, mix the lukewarm milk with the crumbled yeast. Stir in half of the flour, dust a little flour on top and let this dampfl covered with a cloth in a warm place for about 30 minutes. Beat the salt, egg, sugar, oil and the remaining flour into the dampfl with a wooden spoon until the dough separates from the edge of the bowl.

Cover and let rise in a warm place for another 20 minutes. Roll out yeast dough (about 1/2 cm thick) and cut out with a round cookie cutter (6cm). Mix apricot jam with rum. Put a coffee spoonful of it on each of the circles and beat them together. Dip the folded end in melted butter and place in a greased oven pan. Let booklets rise again for about 20 minutes. Brush with melted butter and bake in oven at 180°C for 30 minutes.

Mix vanilla pudding powder with 2-3 tablespoons of milk and the two egg yolks. Bring remaining milk with sugar and vanilla bean to a boil. Remove vanilla bean, scrape off pith and add. Add the custard mixture to the sauce, stirring vigorously. Bring to the boil briefly and then stir until cold. Serve with vanilla sauce and sprinkle the booklets in vanilla sauce with powdered sugar.

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