Booklets in Chocolate Sauce

For the Buchteln in chocolate sauce, first prepare the Dampfl. For the dampfl, mix the yeast with 3 tablespoons of warm milk (not too hot!), 1 heaping tablespoon of flour and 1 pinch of granulated sugar.

Cover and let rise in a warm place (preferably in a yeast dough bowl). Once the dampfl has doubled, stir in the remaining ingredients using a food processor. All ingredients should be lukewarm!

Knead the dough until it is completely smooth. Put the finished dough back into a bowl and let it rise again in a warm place (preferably for at least 2 hours). The dough should double in size.

Once the yeast dough has risen, cut out pieces of dough with a tablespoon and flatten them a bit on a floured surface with the help of the spoon.

Place some apricot jam in the center, press the dough piece well and close. Then brush the underside well with melted butter and place either in a greased baking dish or in a baking dish lined with parchment paper.

Repeat until the dough is completely used up. Cover the finished shaped booklets again with a tea towel and let them rise for about 30 minutes.

In the meantime, preheat the oven to 180 degrees. Brush the Buchteln with melted butter, put them in the oven and brush them again with melted butter halfway through the baking time.

For the chocolate sauce, mix the chopped cooking chocolate, vanilla pudding and

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