Buchteln with Powidl, Quark & Poppy Seeds

Lightly warm the milk in two pots (it should not be hot). Melt 50 g butter in one pot. In the second pot, dissolve 1 tsp sugar, crumble in the fresh yeast, and let it rise in a warm place until a Dampfl (pre-ferment) has formed.

Place flour in a bowl, add salt and the remaining sugar, and mix. Add the eggs, the warm milk-butter mixture, and the Dampfl to the flour. Knead into a smooth dough, dust with a little flour, and let it rise in a warm place for approx. 1 hour until its volume has doubled.

Preheat the oven to 160 °C conventional heat.