Steps for Super 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 the heat to low, it should reach about 149°F, forming a polenta that pulls away from the sides, keep on heat for 2-3 minutes.

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

  

• Add to the stand mixer’s bowl with the flat beater: flour, milk, egg, active dry yeast (if using fresh yeast, just crumble it with your fingers over the flour), sugar, anise liqueur (or rum), melted butter, vanilla extract, grated orange zest, and finally the milk roux.

  Work the dough with the flat beater for 5 minutes, then replace the beater 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 pulls away from the sides of the bowl.

  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 70 g each.

  Flatten the dough balls, put a bit of the chosen jam at the center, about 2 teaspoons (personally, I also like them plain, with a simple vanilla flavor) seal them well with the closure facing down and place them, spaced apart, on the buttered pan.

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

  Meanwhile, preheat the oven to 356°F.

  Once the buchteln have risen again, brush them well with 50 g of melted butter, let them rest for 5 minutes, and then bake them in a static oven, already hot, for about 30 minutes (after 20 minutes cover with aluminum foil, they should be light and not overcooked).

  

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

  

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