Steps for Soft Buchteln from South Tyrol like a cloud

• Take a non-stick saucepan and whisk the flour with a little milk, then add the remaining milk and turn on the heat to the lowest setting, it should reach about 149°F, forming a little polenta that detaches from the sides, keep on the heat for 2-3 minutes.

  Then set aside the saucepan covered with parchment paper and let the polenta cool well.

  

• Add to the bowl of the stand mixer with a paddle attachment: flour, milk, egg, dry yeast (if using fresh, just crumble it with your fingers onto the flour), sugar, anise liqueur (or rum), melted butter, vanilla extract, grated orange zest, and finally the milk roux.

  Work the dough with the paddle attachment for 5 minutes, then replace the paddle with the hook and work for another 5 minutes, then add the fine salt and work for another 3 minutes, until the dough is smooth and elastic and detaches from the sides of the container.

  Finally, form a ball and let the dough rise for about 1 hour covered with plastic wrap.

  

• Meanwhile, take a 12×9 inch pan and generously butter it with melted butter.

  After the rising time, deflate the dough and form 12 balls of about 2.5 oz each.

  Flatten the dough balls, put a little chosen jam in the center, about 2 teaspoons (personally, I also like them plain, with just the vanilla flavor) seal them well with the closure facing down and arrange them, spaced, on the buttered pan.

  Let the rolls rise for about an hour, covered with a clean cloth.

  Meanwhile, preheat the oven to 356°F.

  Once the buchteln have risen again, brush them well with 1/4 cup of melted butter, let rest for 5 minutes then bake them in a static oven, already hot for about 30 minutes (after 20 minutes cover with a sheet of aluminum foil, they should be light and not overcooked).

  

• Remove the buchteln from the oven and let them warm, then sprinkle them with plenty of vanilla powdered sugar.

  

• You can serve them plain or even with cream ice cream or warm vanilla sauce.