Buchteln

Ingredients

• 500 g spelt flour type 1050
• 21 g fresh yeast (1/2 cube)
• 80 g raw cane sugar
• 0.25 l lukewarm milk
• 80 g softened butter
• 0.5 tsp Salt
• 2 Eggs
• 1 vanilla pod
• 1 Organic lemon
• 300 g Strawberries
• 20 g powdered sugar (from raw cane sugar)

Instructions

1. 1.

   Sift the flour into a bowl, create a well in the center. Sprinkle the yeast and add 1 tbsp raw cane sugar; mix with a little milk and flour to make a pre-dough. Dust with flour and cover, letting it rise in a warm place for about 30 minutes.

2. 2.

   Split the vanilla pod and scrape out the seeds. Rinse the lemon hot and zest it. Add 60 g softened butter, salt, eggs, remaining sugar (except 2 tbsp), vanilla seeds, and lemon zest to the pre-dough; knead well. Gradually add milk until the dough is soft but not sticky. Cover and let rise for another ~30 minutes until doubled in size.

3. 3.

   Wash, clean, and depending on size leave strawberries whole or halve them. Mix with 2 tbsp sugar and spread on the bottom of a baking pan. Melt the remaining butter in a small pot. Divide the dough into 25 equal pieces, shape into small balls, place beside the strawberries, and brush with butter. Let rise again for about 15 minutes.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for ~30 minutes until golden brown.

5. 5.

   Serve hot, dusted with powdered sugar.