Recipe: Wuchteln with vanilla sauce

Tips for preparation:

Wuchteln are being made out of yeast dough and when making a yeast dough, you have to be very patient. You can compare it to baking bread, where it is important to give the dough enough time to rest. Only after the dough got enough rest time, it will be fluffy and extremely tasty. Another important thing is that the dough should be protectet against draught while resting. 

Preparation:

1. Put the flour in a bowl 
2. Heat some of the milk (lukewarm)
3. Dissolve the yeast in the lukewarm milk
4. Pour the milk with the dissolved yeast into the bowl and sprinkle it with some more flour
5. Cover it with a dishcloth and let it rest for about 10 minutes at a warm place
6. Melt the butter, add the rest of the milk and a splash of rum, which should be lukewarm when you use it

7. After about 10 minutes, see if the milk and the yeast have already created some bubbles
8. If so, add the rest of the ingredients: salt, sugar lemon zest, the lukewarm milk and butter mix and the egg yolks
9. Try and mix all the ingredients with a spoon as long as possible
10. Add cardamom
11. Beat the dough with a cooking spoon in the bowl 
12. When the dough is smooth and you can put it out of the bowl easily, sparkle it with flour, cover it again with a dishcloth and let it rest for about 30 minutes at a warm place without draught

13. After 30 minutes, the dough should have doubled itself
14. Again, beat the dough with a cooking spoon
15. Then sparkle it with flour, cover it and let it rest again for about 15 minutes
16. In the meantime, you can start preparing the filling
17. Chop the raisins and walnuts into small pieces and mix it with the jam, cinamon and a splash of rum 

18. Sparkle your worktop with some flour and knead the dough thoroughly, then seperate it into two parts
19. With the first part, you form a roll and portion them into about 60 g small rolls 
20. Grease your ovenproof dish with butter and pour some melted butter in it
21. Take the small dough rolls and put half a tablespoon of jam in the middle of it and make sure the dough surrounds the jam completely
22. Put the small roll into the ovenproof dish and pour some melted butter over it too
23. Put all the rolls into the ovenproof dish and do the same procedure with the second portion of dough 
24. Cover the ovenproof dish with a dishcloth and let it rest for about 15 minutes
25. In the meantime preheat the oven on 180° with top and bottom heat

26. After the rest time, butter the Wuchteln again
27. Bake them in the oven for about 30 minutes, until they are golden brown
28. In the meantime, you can prepare the vanilla sauce
29. Save one quarter of the milk for later, put the rest into a saucepan and add sugar and the seeds of the vanilla pod and heat everything
30. Dissolve the vanilla blancmange in the cold milk 
31. Pour the blancmange-milk mix into the cooking milk and stir until it gets thicker
32. Add a splash of rum and put it away from the heat

33. Take the Wuchteln out of the oven, pour some melted butter over it and put it in the oven again, but do not turn it on
34. Make whipped cream, but do not make it really stiff, and add the vanilla sauce to it
35. Take the Wucheln out of the oven, serve it with the vanilla sauce and sparkle some sugar over it 
36. Enjoy!