1. Activate the Yeast: In a large mixing bowl, pour the warmed milk. Sprinkle the yeast over the milk and let sit for 10 minutes until frothy.

2. Mix Wet Ingredients: Add sugar, egg, 77g melted butter, vanilla essence, and salt to the yeast mixture. Stir until well combined.

3. Incorporate Flour: Gradually stir in the sifted flour with a wooden spoon until a sticky dough forms.

First Proof

4. Knead the Dough: With oiled hands, fold the dough edges into the center repeatedly for a few minutes. Try to handle the dough gently to keep it light and airy.

5. Let it Rise: Cover the bowl with cling wrap and set aside in a warm place for 1 hour, or until the dough has doubled in size.

Shape the Buchteln

6. Prepare for Baking: Line a baking pan with parchment paper and grease with extra melted butter. Preheat the oven to 375°F (190°C).

7. Divide and Shape Dough: Turn the dough onto a lightly floured surface. Divide into 12 equal portions. Shape each portion by folding edges into the center and flattening into a disk with a thicker center.

8. Fill with Jam: Place a spoonful of apricot jam in the center of each disk. Bring the edges together and pinch to seal tightly, ensuring no jam escapes.

9. Final Shaping: Shape each filled bun into a smooth ball, sealing the edges at the bottom. Place them on the prepared baking pan with a little space between each bun.

Second Proof and Bake

10. Second Rise: Cover the shaped buns with cling wrap. Let them rise again for 30 minutes until puffy.

11. Bake the Buchteln: Brush the tops with the remaining melted butter. Bake in the preheated oven for 25 minutes, or until golden brown

12. Cool and Serve: Remove from oven, let cool for 10 minutes, then dust with powdered sugar before serving.