For the yeast dough, it’s advisable to use all ingredients at room temperature, with the milk warmed a bit so that the yeast acts especially fast. Place all ingredients in a food processor and blend to make a smooth dough. Then cover the dough with a moist cloth and allow it to rise. When the dough has risen visibly it is ready for the next step

Use the kitchen scale to divide the yeast dough into 50 g portions, press and roll there into smooth, round balls on a flattered surface. Next, flatten there balls a bit.

For the Filling, stir together Powidl (or apricot marmalade) ad rum and cinnamon to taste. Place a tablespoon of the filling in the middle of each piece of dough. Then fold the sides of each piece up over the filling, once again forming little dough balls.

Dip the dough balls unto melted butter and place them on a buttered pan. Make sure that the Buchteln are placed close together in the pan, with their seams facing downward. (Dipping the Buchteln in melted butter makes them easier to separate after baking.)

When the pan is full, cover it and let the Buchteln rest once again for 20 to 30 minutes. Then bake them golden brown in the oven at ca. 170°Cfor 30 minutes. After baking, allow them to cool briefly, then dup them out of the pan. Sprinkle with icing sugar and- ideally – eat them while still warm.