Add <quantity>250<unit>ml</unit></quantity> of milk to a small saucepan and warm it up over low heat until lukewarm

Crumble <quantity>21<unit>g</unit></quantity> of fresh yeast in a bowl and add <quantity>1<unit>tbsp</unit></quantity> of sugar

Add a little bit of the warm milk to the bowl and whisk to dissolve. Let the mixture sit for 10m to activate the yeast

Add <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>90<unit>g</unit></quantity> of sugar to a large bowl

Melt <quantity>75<unit>g</unit></quantity> of unsalted cubed butter over low heat with the rest of the milk

Add the melted butter and milk to the flour mixture and stir

Add the activated yeast and stir

Add <quantity>1</quantity> egg yolk and stir

Knead the dough until uniform. Shape it into a ball

Brush the dough with vegetable oil

Cover it with a kitchen towel and let it proof for 1h. The sweet yeast dough is ready

Dust the Sweet Yeast Dough and the worksurface with flour. Divide the dough in half

Roll out the dough to 5mm thick

Grease a baking pan with melted butter

Divide the dough into <quantity>6<unit>cm</unit></quantity> squares

Place <quantity>1<unit>tsp</unit></quantity> of apricot jam in each square

Fold the ends of the squares together, pinching the dough to enclose the jam. Form balls and let them rest for 30m in the greased baking dish to proof

Preheat the oven to <temperature>175<unit>°C</unit></temperature>

Brush the buns with melted butter

Bake for 25m until golden brown

Sprinkle them with powered sugar. The buchteln are ready

Enjoy with your favorite sauce!