1. 1

   Step 1

   Place the flour in a bowl and make a well in the center.

2. 2

   Step 2

   Crumble the yeast into the well, sprinkle with a pinch of powdered sugar, and add 1/3 of the lukewarm milk.

3. 3

   Step 3

   Cover the bowl and let the starter dough rise in a warm place until the yeast starts to bubble.

4. 4

   Step 4

   Dissolve the remaining sugar in the rest of the milk, stir in the soft butter, and warm to approx. 30°C.

5. 5

   Step 5

   Add the milk mixture to the starter dough and work everything into a smooth dough.

6. 6

   Step 6

   Knead the egg yolk, salt, lemon zest, and vanilla seeds into the dough.

7. 7

   Step 7

   Cover the dough and let it rise in a warm place for approx. 40 minutes until it has significantly increased in size.

   Timer 40 min
8. 8

   Step 8

   Knead the dough, roll it out on a floured surface to a thickness of 1 cm, and cut into approx. 6x6 cm squares.

9. 9

   Step 9

   Place a little plum jam in the center of each piece of dough.

10. 10

    Step 10

    Fold the corners over the filling, shape into balls, and place them seam-side down in a greased baking dish.

11. 11

    Step 11

    Brush the Buchteln with a little melted butter and let them rise for another 40 minutes.

    Timer 40 min
12. 12

    Step 12

    Bake in a preheated oven at 180°C (top/bottom heat) for approx. 40-50 minutes until golden yellow.

    Timer 50 min
13. 13

    Step 13

    Let the Buchteln cool briefly, remove from the dish, and serve dusted with powdered sugar.

Space/arrow keys: next or previous step