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🍰 Raspberry Buchteln

520 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Warm 125 milliliters of milk in a pot for about one minute until it is lukewarm.
  2. 2. Crumble 1 piece of yeast in a bowl and dissolve it with 1 tablespoon of sugar in the lukewarm milk.
  3. 3. Place a lid on the bowl and let the mixture rest for about 15 minutes.
  4. 4. Mix 100 grams of sugar, flour, salt, and cubed butter in a separate bowl.
  5. 5. Pour the yeast milk and the eggs into the butter mixture and knead everything into a smooth dough.
  6. 6. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour until it has almost doubled in size.
  7. 7. Wash the raspberries and remove any damaged berries if necessary.
  8. 8. Rinse the lemon under hot water and finely grate about 1 teaspoon of zest.
  9. 9. Mix half of the raspberries with 25 grams of sugar and the lemon zest in a bowl.
  10. 10. Shape the dough on a floured work surface into a roll and cut it into 8 pieces.
  11. 11. Shape the pieces into balls and press them slightly flat.
  12. 12. Place some of the marinated raspberries on the flat dough balls.
  13. 13. Close the dough around the filling back into balls.
  14. 14. Place the buns close together in a greased baking dish (approx. 15 x 20 cm).
  15. 15. Let the buns rise again covered for another 30 minutes.
  16. 16. Preheat the oven to 200 degrees Celsius (top and bottom heat).
  17. 17. Mix the remaining milk with the remaining sugar in a pot.
  18. 18. Brush the buns with the milk-sugar mixture.
  19. 19. Bake the buns in the oven for about 25 minutes until golden brown.
  20. 20. Brush the buns again with the milk-sugar mixture after half the baking time.
  21. 21. Mix yogurt, crème fraîche, and vanilla sugar well in a bowl.
  22. 22. Serve the yogurt cream and the remaining raspberries with the finished buns.

Nutrition per serving