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

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

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

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Add milk and water on low heat to be lukewarm

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

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Add sugar and let the yeast rises

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Melt 1 tablespoon of butter.

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

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Add one egg, melted butter and milk with 
yeast.

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Mix all ingredients in a bowl and knead the 
dough.

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

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

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

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Add some flour and roll out the dough.

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Cut it and fill with jam.

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

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

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

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

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

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

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