preparation

Buchteln are a classic sweet dish that is always enjoyed by young and old. A really clever secret ingredient to take your yeast dough to the next level is... potatoes!

First add the flour into the bowl of the food processor - make a small well, crumble in 1 teaspoon of sugar and the yeast. Pour in a sip of lukewarm milk and stir everything together with a fork. Let rise for about 15 minutes.

Then press the (peeled, cold) potatoes, add sugar, yoghurt, vanilla paste/sugar, a pinch of salt, the soft butter, as well as the egg and yolk. Pour in the remaining milk and let the food processor work on low speed. Stir the yeast dough until the dough comes away from the mixing bowl and also from the hook.

Now there are two options:
1. Let the dough rise, covered, in the refrigerator overnight
2. Let it rise in a warm place for about 2 hours (or until it has doubled in volume). Knead the dough briefly and gently on a well-floured worktop. Halve until you have about 18 equally sized pieces of dough ready for filling.
Flatten the dough pieces slightly in the floured palm of your hand, place a good tablespoon of jam in the middle and seal the dough. Dip the “seam” in melted butter and place in the lightly greased baking dish. When all the pieces of dough have been filled and have found space in the tin, spread the remaining butter over them and let them rise for about 15 minutes. At the same time, preheat the oven to 175°C (top and bottom heat).
Bake the buns for 30-35 minutes until golden brown. Sprinkle with powdered sugar and serve while still lukewarm, preferably with vanilla sauce or simply with coffee!