Thyme Buns with Chanterelle Sauce

Mix yeast, sugar and a little warm milk with enough flour to make a thick dough (Dampfl) and let it rise. Then knead the remaining warm milk with egg, yolk, butter, salt, flour, dampfl and plucked thyme to a dough and let it rise covered in a warm place for about 20 minutes. Again, beat the dough well and shape into balls about 4 cm in size. Roll in warmed butter and place loosely in a casserole dish. Let rise again in a warm place until the Buchteln are twice as big. Bake in the preheated oven at 170 °C until the Buchteln separate from each other when removed. Serve with the prepared chanterelle sauce. For the chanterelle sauce, sauté the finely chopped onions in butter. Cut the cleaned chanterelles into small pieces, add, salt, pepper and steam for 10 minutes. Drain off excess water. Mix in sweet cream, boil briefly. Mix sour cream with flour, add and cook for another 3 minutes. Season again to taste. Sprinkle with chopped parsley before serving.

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