Raspberry Buchteln

Crumble the yeast and dissolve it with 1 tbsp sugar in the lukewarm milk.

Let the yeast-milk sit for 15 minutes until it visibly foams.

Mix flour, butter in flakes, egg(s), 60 g sugar and the yeast milk and knead into a smooth dough.

Cover the dough and let it rise in a warm place for about 45 minutes until it has noticeably risen.

Preheat the oven: fan 175 °C (conventional 200 °C) and line a deep baking tray with parchment paper.

Gently mix the raspberries and raspberry jam together.

Divide the dough into 24 pieces and shape each piece into a ball.

Open each ball, place a raspberry inside, seal well and set with the seam side down.

Place the buchteln close together on the tray.

Bake in the preheated oven for about 30 minutes until the buchteln are golden brown.

Serve warm; vanilla sauce goes well with them.