Grandma’s Buchteln tastes freshly baked on the third day

approx. 1/4 l milk

Lemon zest, vanilla sugar

Preparation

Continuation of the recipe on the next page.

1. Mix the flour and salt. Make a well in the center.

Crumble the yeast into the well and add a little sugar and milk.

Then add a little flour and let rise for 15 minutes.

2. Then knead the rest of the ingredients until you get a smooth dough (I whisk the egg with a little milk).

Let rise for about an hour.