Poppy Seed Buchteln with Vanilla Sauce

In a large bowl, mix the flour, 200 g sugar, salt and finely grated lemon zest.

Crumble the fresh yeast into 250 ml lukewarm milk and stir smooth with the poppy-seed filling (Mohnback).

Add the yeast-poppy-milk, egg and 120 g melted butter to the flour mixture and knead into a smooth dough.

Cover the dough and let it rise in a warm place for about 30 minutes, until it has visibly risen.

For the vanilla sauce, mix 50 ml milk with the vanilla sauce powder until lump-free.

Bring 450 ml milk to a boil with 1 tablespoon sugar and vanilla sugar, remove from the heat, stir in the prepared powder and briefly bring to a boil again.

Cool the vanilla sauce in a cold water bath, stirring occasionally.

Preheat the oven to 150 °C fan (175 °C conventional) and grease an ovenproof dish well.

Melt 80 g butter, add 100 ml milk, warm briefly and set aside.

Briefly knead the dough, divide into 12 equal portions and shape into balls.

Place the dough balls close together in the dish and pour the warm milk-butter mixture evenly over them.

Bake the poppy-seed buchteln for 30–35 minutes, until golden brown.

Let the poppy-seed buchteln cool briefly, dust with powdered sugar and serve with the vanilla sauce.