Carinthian Buchteln

Beat the yeast, a pinch of sugar, some warm milk and a little flour into a dough and let it rise in a warm place until it has doubled in volume. Mix the rest of the warm milk with the warm butter, yolks, sugar, salt, vanilla sugar and lemon zest and beat it with the flour and the dampfl to a silky dough. Let it rise and beat it again. Form the dough into a roll, then divide it into egg-sized pieces and roll them out thinly in one direction with a rolling pin. Brush the first two thirds with melted butter and sprinkle with cinnamon, sugar and raisins. Brush the last third with water and roll into a snail, dip in liquid butter and place loosely in a buttered casserole sprinkled with granulated sugar. Let rise in a warm place until the booklets have doubled in size. Bake in a preheated oven at 180 °C until golden brown and the Buchteln can be separated from each other.

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