Buchteln with lilac berry soup

Name: Buchteln with lilac berry soup
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g + some flour; 75 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 100 g soft + some + 50 g butter; 1⁄4 l + 1⁄4 l milk; 1⁄2 Cubes (21 g) Yeast; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil; 3 Apples; 1⁄2 l Elderberry juice (100% fruit content); 75 g Sugar; 1 Cinnamon stick; 1 piece(s) Organic lemon peel; 2 TABLESPOONS Cornstarch

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g + some flour
75 g + 2 tablespoons sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
100 g soft + some + 50 g butter
1⁄4 l + 1⁄4 l milk
1⁄2 Cubes (21 g) Yeast
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil
3 Apples
1⁄2 l Elderberry juice (100% fruit content)
75 g Sugar
1 Cinnamon stick
1 piece(s) Organic lemon peel
2 TABLESPOONS Cornstarch

Directions

1
For the bunch, mix 500 g flour, 75 g sugar and 1 pinch of salt in a large bowl. Add the egg and 100 g softened butter. 1⁄4 l Warm up lukewarm milk, crumble yeast into it and dissolve in it.
2
Pour yeast milk into the flour mixture. Knead everything into a smooth dough with the dough hooks of the mixer. Cover the dough and let it rise in a warm place for about 45 minutes.
3
Knead yeast dough well on a floured work surface. Form 8 dumplings, place in a greased baking dish and leave to rise for a further 30 minutes.
4
l milk, 2 tablespoons sugar and 50 g butter lukewarm warm, pour over the yeast dumplings. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes. Cover the dumplings with aluminium foil after about 15 minutes.
5
For the lilac berry soup in the meantime peel apples, quarter them, remove seeds and cut them into slices. Boil up elderberry juice, 1 l water, 75 g sugar, cinnamon and lemon peel. Stir starch with 3-4 tbsp. water until smooth.
6
Pour into the boiling juice while stirring, bring to the boil. Add apples and simmer for about 2 minutes while stirring. Sprinkle the cakes with icing sugar and serve immediately with the hot lilac berry soup.