Booklets on Melted Strawberries

Knead the dry yeast, milk, flour, eggs, sugar, butter and salt into a dough. Place in a baking bowl and cover with a tea towel to rise for about fifteen minutes in a slightly warm place.

Clean, rinse and quarter the strawberries. Grease a gratin dish with butter and spread the strawberries evenly in it so that the bottom is completely covered with strawberries.

Dust a surface with flour and roll out the dough on it with a rolling pin to a thickness of two centimeters. Using a round cookie cutter (five cm in diameter), cut out circles and place them close together on top of the strawberries so that they are completely covered. Cover with a tea towel and leave in a slightly warm place for about fifteen minutes.

Preheat the oven to 220 °C (convection oven). Bake the Buchteln in the oven for fifteen to twenty minutes. Sprinkle with powdered sugar and serve on the spot.

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