Buchteln filled with apricot jam

Ingredients for 4 servings:

• 400 g flour, more if needed
• 1 packet of dry yeast
• 40 g butter
• 40 g sugar
• 2 egg yolks
• 1 tsp salt
• 1 packet of vanilla sugar
• 250 ml milk
• Apricot jam (marmalade), for filling
• Butter, for spreading and for the mold
• Powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Mix flour, salt, sugar, vanilla sugar, and dry yeast. Melt the butter, add the milk, and stir it into the flour mixture. Add the egg yolks and knead into a smooth dough, adding a little more flour if necessary. Cover with a cloth and let rise in a warm place for 1 hour until doubled in size. Knead briefly again. Scoop out even-sized pieces with a spoon, fill with jam, and place them close together in a well-greased baking dish. Let rise for another 30 minutes, brush with butter, and bake in the oven at 180°C for 25 minutes. Let cool in the dish and sprinkle with icing sugar.