Dirndlbuchteln with Vanilla Sauce

For the Dirndlbuchteln with vanilla sauce the yeast dough Melt butter and whisk with sugar and eggs.

Mix flour, salt and yeast and add the whisked mass. Add a little lukewarm milk and work well (food processor) to obtain a nice, not too soft yeast dough.

Cover and let rise a little, then cut out balls or pieces of dough with a tablespoon. Press each piece of dough slightly wide on floured board, fill with jam and close nicely.

Place them one after the other in a mold with melted butter (if you roll the balls in butter, they will not stick together).

Let rise a bit and bake until golden brown. Cook the custard powder according to the instructions to make the custard sauce (1 sachet of custard powder with 3/4 liter to 1 liter of milk).

Serve the custard sauce hot with the Dirndlbuchteln.

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