Buchteln 1 (Jam-filled Yeast Buns)

Put the flour into a large bowl and mix well with the yeast, sugar, salt, vanilla sugar and finely grated lemon zest.

Warm the milk, melt the butter in it and stir in the egg yolk.

Add the milk-butter-egg yolk mixture to the flour and knead everything into a smooth, supple dough.

Place the dough back in the bowl, cover and let rise in a warm place for about 60 minutes, until its volume has noticeably increased.

Briefly knead the dough again, roll it out on a floured surface and cut into approximately 6 × 6 cm squares.

Put a little jam (or another filling) in the center of each dough square, fold the corners over, seal well and twist into small parcels.

Brush the buns with melted butter and place them seam-side down, not too close together, in a greased baking dish.

Cover the dish and let the buns rise again for about 30 minutes.

Preheat the oven to 175 °C fan and bake the buns for 30–35 minutes until golden; brush several times with melted butter during baking.

Let the buns cool slightly, remove them from the dish, dust with powdered sugar and serve while still warm.