There is nothing better then a warm buchteln on a cold autumn morning

As kids we used to eat it with a cup of tea

This is the best recipe for soft buchteln that won't get dry the very next day

Add milk and water on low heat to be lukewarm

Add yeast in saucer and pour it with lukewarm milk and water

Add sugar and let the yeast rises

Melt 1 tablespoon of butter.

Add 1 teaspoon of salt and little bit of lemon zest to flour.

Add one egg, melted butter and milk with yeast.

Mix all ingredients in a bowl and knead the dough.

Add some flour and knead the dough for 10 minutes for best result. Believe me, it will be worth it.

Add more flour if dough is sticking to table or your hands.

Oil the dough and let rise for 40 minutes in a bowl covered with plastic wrap.

Add some flour and roll out the dough.

Cut it and fill with jam.

You can fill it with chocolate or hazelnut spread as well.

Form small balls. Seal the edges of the dough well so the filling won't come out while baking.

Put the baking paper in the mold and arrange the buns.

Add some melted butter on top and let them rise for another 15 minutes.

Bake them 10 minutes at 180 degrees Celsius, and then lower the heat at 150 and bake them for 13 minutes more.

Baked buchteln cover with aluminum foil and allow to cool completely.

In the end add some icing sugar and enjoy this wonderful pastery.