Buchteln with Poppy Seed Filling

Break up the yeast and stir it with the sugar into the lukewarm milk.

Cover the sponge (Dampfl) and let it rise in a warm place for 15 minutes.

In a bowl, mix the egg, vanilla sugar, finely grated orange zest and rum.

Place the flour, sponge and egg mixture into the mixing bowl, briefly combine, then add the melted butter and salt and knead vigorously with the mixer until the dough forms bubbles.

Cover the dough and let it rise for another 15 minutes.

Roll the dough out to about 1 cm thickness and cut circles with a round cutter (about 6 cm).

Fill each dough circle with about 1 teaspoon of poppy seed filling (Mohnback), seal well and place with the seam facing down.

Brush the buns with melted butter and place them side by side in a baking dish with a little space between each.

Cover the dish with a cloth and let the buns rise again in a warm place for 15 minutes.

Preheat the oven: fan 165 °C (conventional 180 °C).

Bake the buns for about 30 minutes until golden yellow.

Let cool briefly in the dish, dust with powdered sugar and serve warm, preferably with vanilla sauce.