Buchteln with Cream

Put the flour into a large bowl and mix with sugar, vanilla sugar and finely grated lemon zest.

Pour the lukewarm milk into a container and dissolve the fresh yeast completely in it.

Add the melted butter, egg and egg yolk to the yeast-milk, stir briefly and pour over the flour mixture. Knead everything into a smooth, supple dough.

Return the dough to the bowl, cover and let rise in a warm place for about 60 minutes, until the volume has clearly doubled.

Preheat the oven to 175 °C fan (190 °C conventional) and line 2 baking sheets with parchment paper.

Punch down the dough briefly, divide into 12 equal pieces and shape into smooth balls.

Place 6 dough balls on each baking sheet in a circle and bake for 30–35 minutes until golden yellow.

Remove the Buchteln from the oven and let cool on a wire rack.

For the cream, whisk the egg yolks with sugar in a heatproof bowl over a hot water bath until creamy, then remove from the bath and let cool.

Beat the soft butter with vanilla sugar and rum until fluffy, then fold in the cooled egg-yolk and sugar mixture.

Make a vertical cut in each Buchtel down to the middle, fill with the vanilla cream and dust with powdered sugar before serving.