Buchteln (Sweet Yeast Rolls) - Version 3

Place the flour in a large bowl and thoroughly mix it with the dry yeast, 80 g sugar, salt and orange zest.

Warm 250 ml of milk, melt 40 g butter in it, then stir in the egg yolk and add the mixture to the flour.

Knead everything into a smooth, elastic dough, return it to the bowl and cover.

Let the dough rise in a warm place for about 60 minutes, until the volume has noticeably increased (about doubled).

Punch the dough down briefly, roll it out on a floured surface and cut into roughly 6 x 6 cm squares.

Place a little jam, plum jam, poppy-seed, quark (Topfen) or nut filling in the centre of each square, fold the corners over, twist to seal and place them seam-side down (not too close) in a baking pan.

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

Melt the remaining butter and remaining sugar in 200 ml milk and pour the mixture evenly over the Buchteln.

Bake in the preheated oven at 175 °C fan for 30–35 minutes until golden brown.

Let the Buchteln cool briefly, then remove them from the pan.