From an old cookbook, Buchteln like grandma used to make, incredibly delicious!

Ingredients:

• For the dough:
  • 500g all-purpose flour
  • 20g fresh yeast (or 1 packet of dry yeast)
  • 100g sugar
  • 100ml lukewarm milk
  • 100ml lukewarm water
  • 2 eggs
  • 50g melted butter
  • 1 teaspoon salt
  • Zest of 1 lemon (optional)
• For the filling:
  • Apricot jam, plum jam, or your favorite fruit jam
• For dusting:
  • Powdered sugar

Instructions:

1. Activate yeast: In a small bowl, crumble the yeast and dissolve it in the lukewarm milk and water. Let it sit for 5-10 minutes until foamy.
2. Make the dough: In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and lemon zest (if using).
3. Knead: Knead the dough for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
4. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Punch down: Gently punch down the dough to release the air.
6. Shape the Buchteln: On a lightly floured surface, roll out the dough to about ½ inch thickness. Cut out circles using a cookie cutter or a glass.
7. Fill and shape: Place a spoonful of jam in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges together to seal.
8. Second rise: Place the shaped Buchteln on a baking sheet lined with parchment paper, cover with a clean kitchen towel, and let them rise for another 30 minutes.
9. Bake: Preheat oven to 375°F (190°C). Bake the Buchteln for 15-20 minutes, or until golden brown.
10. Dust and serve: Let the Buchteln cool slightly on a wire rack before dusting with powdered sugar. Serve warm.

Tips for Grandma-Style Buchteln:

• Use good quality ingredients: Fresh yeast and high-quality flour will make a difference.
• Don’t overwork the dough: Overworking the dough can make it tough.
• Warm place: Find a warm spot in your kitchen to let the dough rise.
• Jam choices: Apricot, plum, and raspberry jams are classic choices, but you can also experiment with other flavors.

Enjoy your homemade Buchteln! They’re best enjoyed warm, but they’re also delicious at room temperature