Buchteln

Instructions

1. All ingredients should be at room temperature. So take everything out of the fridge a few hours before preparation.
2. Mix the yeast with a little warm milk and a pinch of sugar to make a yeast sample.
3. Mix the flour with the risen yeast and all the other ingredients to form a dough. Add enough milk to make a smooth dough.
4. Leave to rise in the oven with the light on for approx. 30 minutes until doubled in size.
5. Grease the tin with butter.
6. Shape the Buchteln by taking a tablespoon-sized piece of dough, pressing it flat and adding half a heaped teaspoon of apricot jam. Shape the dough around it and arrange in a mould.
7. Leave to ferment for a further 30 minutes and meanwhile preheat the oven to 180°C top/bottom heat.
8. Bake the Buchteln for approx. 25 minutes or until golden brown. Serve warm with vanilla sauce.