Booklets with Vanilla Sauce and Strawberry-Mint Sorbet

For the Buchteln with vanilla sauce, make a dampfl with lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth in a warm place to rise. Then add the remaining flour, sugar, egg yolks, lemon zest and a pinch of salt and beat to a semi-solid dough. Finally, work in the butter. Cover with a cloth and let rise again until the volume has increased considerably.

Transfer dough to a floured work surface and roll out to about 2 cm thick. Cut out slices of dough about 6 cm in diameter and fold the ends of the dough upwards. Dip each Buchtel individually in melted butter and place them, seam side down, in a well-greased baking pan. Bake in a preheated oven at 180°C for about 20-30 minutes until golden brown. Portion and sprinkle with powdered sugar before serving.

For the vanilla sauce, bring the milk and vanilla pod to the boil and allow to infuse for 5 minutes. Mix yolks with sugar, gradually stir in milk (without vanilla bean) and stir over moderate heat until sauce thickens slightly. Place pot in a dish with ice water and let cool. Meanwhile, stir occasionally. Stir the semi-solid whipped cream into the cooled sauce.

Preparation Tip:

The Buchteln can also be filled by spreading some Powidl or apricot jam on the raw dough slices and only then folding the dough ends together.

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