Chocolate-Filled Buchteln

Place the flour in a large bowl and mix in the fresh yeast, 100 g sugar, a pinch of salt and the finely grated orange zest.

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

Add the milk–butter–yolk mixture to the flour and knead everything into a smooth, soft yeast dough.

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

In the meantime, roughly chop the chocolate or nougat and set aside.

Knead the dough briefly, divide into 12 pieces and roll each piece into a small flat disk on a floured work surface.

Place some chocolate in the center of each disk, fold the edges together, pinch well to seal, and place them seam-side down in a greased pan (not too close together).

Cover the formed Buchteln and let them rise again for about 30 minutes.

Melt the remaining butter and the remaining sugar in 200 ml milk and pour the mixture evenly over the risen Buchteln. Preheat the oven to 175 °C fan.

Bake the Buchteln at 175 °C fan for about 30–35 minutes until golden brown.

Let cool slightly, remove from the pan, dust with powdered sugar and serve while still warm.