Ingredients

450 g flour
40 g sugar
40 g butter
1 egg
20 g yeast
5 g salt
approx. 1/4 l milk
lemon peel, vanilla sugar

preparation

1. First, mix the flour and salt. Make a well in the middle. Crumble the yeast into the well and add a little sugar and milk. Now mix with a little flour and leave to rise for 15 minutes.

2. Then knead with the remaining ingredients to form a smooth dough (I whisk the egg with a little milk).
Leave to rise for about an hour.

3. Next, add a little oil to the tin and roll the Buchteln in it briefly so that they don’t stick together at the end.
Leave to rise for another 15 – 20 minutes. Bake in a preheated oven at 210 °C for about 20 – 30 minutes.

Bon appetit