Buchteln with Apricot Compote From the Steamer

For the booklets, mix yeast in 125 ml lukewarm milk, add flour, 35 g sugar, salt, egg and 40 g soft butter and knead for about 7 minutes until a smooth dough is formed. ln the bowl, leave to rise in the oven (at 40°C for 15 minutes).

In the meantime, wash, quarter and pit the apricots. Mix with 20 g sugar, vanilla pulp and nectar in an unperforated steamer basket.

Put remaining milk, remaining sugar and 20 g butter into an unperforated cooking container. Remove yeast dough from machine, divide into 6 portions, form into balls on a little flour and let rise, covered, in a warm place for another 15 minutes. Heat milk mixture in the machine (at 100°C for 5 minutes).

Place dough balls close together in hot milk and cover steamer basket with a lid. Place in oven together with apricots and cook (at 100°C for 20 minutes).

Remove apricots, continue cooking booklets (at 100°C for 10 minutes).

Melt remaining butter with vanilla sugar. Brush the booklets with it and sprinkle with sugar if desired. Serve with apricot compote.

Preparation Tip:

Also with plums or vanilla sauce these Buchteln taste wonderful!

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