Buchteln

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy. Add the eggs, melted butter, lemon zest, and vanilla extract to the milk mixture, then pour into the flour mixture. Mix until a soft dough forms.
2. Knead and first rise
   Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
3. Shape the buchteln
   Punch down the dough and divide it into 16-20 equal pieces. Flatten each piece in your palm, place about 1 tablespoon of jam in the center, then fold the edges over to seal the jam inside. Roll between your palms to form a smooth ball, ensuring the jam is completely enclosed.
4. Arrange and second rise
   Brush a deep baking dish (about 9x13 inches) with melted butter. Place the filled dough balls seam-side down in the dish, arranging them close together. Brush the tops with melted butter. Cover and let rise for another 30 minutes.
5. Bake the buchteln
   Preheat oven to 350°F (175°C). Bake the buchteln for 25-30 minutes until golden brown on top. The buns should sound hollow when tapped on the bottom.
6. Serve
   Allow to cool slightly, then dust with powdered sugar. Serve warm with vanilla sauce or custard if desired. The buchteln can be pulled apart and enjoyed individually.