INGREDIENTS :
For the dough :
125 ml milk
17 g fresh yeast
250 g flour
25 g powdered sugar (powdered sugar)
½ tsp salt
1 teaspoon vanilla sugar
1 large egg yolk
30 g butter, soft, for the dough
1 lemon(s), organic, grated peel
Butter, soft, for the mold
Aside from that :
150 g plum jam (Powidl) or apricot jam
60 g butter, liquid
Powdered sugar for dusting
PREPARATION:
Heat the milk until it is lukewarm. Crumble the yeast into the milk and dissolve it in the milk with a whisk. Sift the flour and powdered sugar into a mixing bowl and knead with the remaining ingredients for about 5 minutes to form a smooth yeast dough. Cover and let the dough rise in a warm place for about 30 minutes.
Melt 60 g butter and let it cool. Grease an ovenproof dish with soft butter. Divide the yeast dough into even pieces of approx. 40 g.
Roll out the dough pieces on a lightly floured work surface to a thickness of approx. 1 cm and place a teaspoon of jam in the middle of each. Press the pieces of dough together again over the jam.
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