Ingredients
| Item |
Amt |
| Lemon juice |
50 ml |
| Flour |
250 g |
| Sugar |
50 g |
| Fresh yeast |
15 g |
| Egg yolk |
1 |
| Salt |
4 Prise |
| Untreated lemon |
1 |
| Room temperature butter |
50 g |
| butter for the dish |
20 g |
| Cream |
125 g |
| Egg yolk |
1 |
Method
1
MIXMix lukewarm milk with crumbled yeast. Add 50g flour and 20g sugar, mix well. Let rise in a warm place until doubled.
2
COMBINECombine the pre-dough with 200g flour, egg yolk, egg, 20g sugar, 1 pinch salt, lemon zest, rum, and vanilla seeds. Knead into a smooth dough.
3
ADDAdd butter and knead again. Let dough rise in a warm place until doubled.
4
GREASEGrease a large baking dish with butter. Mix 10g sugar with cream and pour into the dish.
5
KNEADKnead dough on a floured surface, form into a thick roll. Cut into small pieces, shape into 2cm balls, and place in the dish. Let rise for 10-15 minutes. Preheat oven to 180°C.
6
MIXMix egg yolk with milk and brush over Buchteln. Bake in the oven for 30-35 minutes until golden brown.