Buchteln – Sweet Filled Yeast Rolls

Put the flour in a large bowl and mix with (dry) yeast, sugar, optional vanilla sugar and finely grated lemon zest.

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

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

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

Punch down the risen dough, knead briefly and roll it out on a floured work surface.

Cut the dough into roughly 6×6 cm squares.

Place a spoonful of apricot jam in the center of each dough piece.

Fold the corners of the dough pieces over the filling, twist them together well and firmly seal the seam.

Grease a baking dish, brush the Buchteln all over with melted butter and place them seam-side down loosely next to each other in the dish.

Cover the Buchteln and let them rise again for about 30 minutes.

Preheat the oven to 175°C (convection) in good time.

Bake the Buchteln for 30–35 minutes until golden and brush them several times with melted butter during baking.

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