Traditional Viennese Apple Buchteln | Fluffy from the Oven

Warm the whole milk until lukewarm. Melt 80 g of butter and allow to cool slightly. Place the smooth wheat flour into a bowl and mix with the dry yeast, 50 g granulated sugar, vanilla sugar, a pinch of salt, and finely grated zest of the organic lemon.

Add the egg, lukewarm milk, and the melted 80 g of butter. Knead everything with the dough hooks of a food processor into a supple, silky yeast dough that comes away cleanly from the sides of the bowl. Cover and let rest in a warm place for about 45 minutes until doubled in volume.

Meanwhile, peel the apples, remove the cores, and cut into very fine, small cubes. Melt 10 g of butter in a small pot and gently simmer the apple cubes with the remaining 20 g of granulated sugar and the ground cinnamon for about 3–4 minutes until fragrant and slightly softened. Then let cool completely.