Buchteln with Chestnut Filling

Put the flour into a large bowl and mix well with the dry yeast, 80 g sugar, salt and finely grated lemon zest.

Warm 250 ml milk, melt 40 g butter in it and stir in the egg yolk.

Add the milk-butter-egg yolk mixture to the flour and knead everything into a smooth, elastic dough.

Place the dough back in the bowl, cover and let it rise in a warm place for about 60 minutes, until the volume has noticeably increased.

Punch the dough down briefly, roll it out on a floured work surface and cut into roughly 6 x 6 cm squares.

Place 1 tablespoon of chestnut purée in the center of each dough piece, bring the corners together over the top, seal well and place with the seam side down.

Place the filled dough balls in a pan not too close together, cover and let rise again for about 30 minutes.

Melt the remaining butter and sugar in 200 ml milk and pour the mixture evenly over the risen Buchteln.

Bake in a preheated oven at 175 °C fan for 30–35 minutes until golden brown.

Let the Buchteln cool briefly, remove from the pan, dust with powdered sugar and serve warm with vanilla sauce.