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Recipe for buchteln, Viennese buns with apricot jam filling

Buchteln, filled with apricot preserves, are sweet Austrian yeast buns.
Buchteln, filled with apricot preserves, are sweet Austrian yeast buns.Katherine Taylor for The Boston Globe/Globe Freelance

Makes 12 buns

If the apricot jam is chunky, strain it before using. Ideally, use a baking dish that is taller than the rolls. If the dish is shallow, do not cover them during the second rising.

Butter (for the pan)
teaspoons active dry yeast
11tablespoons warm milk
3tablespoons sugar
1egg
cup butter (5 tablespoons),
melted and cool but still liquid
½teaspoon vanilla extract
¼teaspoon salt
About 2½ cups flour
Vegetable oil (for your hands)
Extra flour (for sprinkling)
4tablespoons smooth, fine-textured apricot jam, or more if needed
cup butter (5 tablespoons),
melted
Confectioners' sugar
(for sprinkling)

1. Have on hand an 11-by-7-inch oval glass or ceramic baking dish. Butter it generously.

2. In a large mixing bowl, sprinkle the yeast over the milk; set aside for 10 minutes to allow the yeast to dissolve. Whisk in sugar, egg, ⅓ cup melted butter, vanilla, and salt.

3. With a wooden spoon, stir in about 1½ cups of the flour to form a thick batter, and stir vigorously until no lumps remain. Gradually stir in the remaining 1 cup flour. With oiled hands, knead the dough in the bowl for 5 minutes, or until smooth. The dough will be sticky, but don’t add more flour.

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4. Cover the bowl and let the dough rise at warm room temperature for 45 to
60 minutes, or until doubled in bulk. Transfer the dough to a lightly floured counter and roll it into a log. Divide it into 12 equal parts. Cover the pieces you aren’t working.

5. Take a piece of dough and tuck the edges of each piece into the middle a couple of times to form a ball with a smooth surface. On the counter, flatten each ball with your palm to form a
3-inch diameter circle. If the dough sticks to the counter, add a bit of flour. Put 1 scant teaspoon of apricot jam in the center of each circle, avoiding the edges. If you use too much filling, it’s difficult to seal the round. Wrap the dough around the filling, pinching and sealing it tightly. Gently roll the buns into balls again, creating a bit of surface tension. Place the filled buns, seams down, on the counter.

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6. Place the buns in the baking dish. It’s OK if there’s a little space between them because they will rise again. Generously brush each one with the remaining ⅓ cup melted butter, coating them well. Cover the pan with plastic wrap (if the pan is shallow, don’t cover the buchteln) and let the buns rise again at room temperature for 20 to 30 minutes, or until puffy. If they seem dry, brush them with more melted butter.

7. Set the oven at 375 degrees.

8. Bake the buns for 25 minutes, until they are a deep golden brown. Let them cool for 5 to 10 minutes in the dish. Dust with confectioners’ sugar and serve. Adapted from Ursula Schersch