Potato Buns with Pea-Mushroom Filling

Boil the potatoes in salted water until soft. Then peel and press through the potato press while still hot. Allow to cool.

Gently warm the milk – it should only be lukewarm. Crumble in the yeast and stir to dissolve. Mix the yeast milk with 150 g flour in a sealable bowl to form a vapor. Leave to rise for 20 minutes in a warm place with the lid closed.

For the filling, cut the mushrooms into slices. Peel and chop the onion. Remove the seeds from the chili and cut into fine rings. Pluck off thyme leaves, setting aside a few leaves for garnish.

Melt butter in a pan. Sauté onion until translucent, sprinkle with sugar and let caramelize. Add mushrooms and chili and stir-fry for a few minutes. Deglaze with lemon juice. Stir in the peas, season the mixture with salt, pepper and thyme and let it cool down a bit.

For the dough, knead the strained potatoes, curd cheese, remaining flour, egg, salt and pepper with the prepared dampfl until smooth. Let rise for another 20 minutes.

Preheat the oven to 180 °C. Grease an ovenproof pan (or baking dish) with butter. Whisk the egg with milk.

Roll out the dough on floured work surface and cut out circles with a round cookie cutter. Place the filling mixture in the center of each circle, fold the edges of the dough over it and shape into round balls.

Place the dough balls, “seam” side down, in the prepared pan and brush the surfaces with the egg milk. Bake in a hot oven on the 2nd rack from the bottom for about 30 minutes until golden brown.

Sprinkle the booklets with thyme and serve hot.

Preparation Tip:

If the Buchteln are too dry on their own, serve with fresh lettuce or a creamy sour cream dip.

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