For the Buchteln, first make a dampfl. For this, stir the yeast with a little sugar until it is liquid, then add a little lukewarm milk and a little flour until the damp is viscous.
Form a hollow in the flour and put the dampfl in it. Dust with a little flour and let rise in a warm place with the lid closed (the dampfl must be about twice as big).
Put the remaining sugar and butter on the rim of the flour. Neither sugar nor butter should come into contact with the dampfl. Otherwise the yeast will not rise.
Next, make the main dough. When the dampfl is twice as big as it was at the beginning, add eggs, add the remaining lukewarm milk (little by little so that the dough does not become too liquid), stir the flour and butter with the dampfl, eggs and milk. Knead the dough with a wooden spoon (or the dough hook of a food processor) until it separates from the edge of the baking bowl.
Dust the dough again with flour and let it rise in a warm place until it doubles in height.
Knead the dough again and divide it into appropriate pieces (not too big). Shape round, turn in the melted butter 60-80 g butter) and put not too tight in the mold. Let rise again, then bake at 180-190 °C for 30 minutes.
When the buns are ready, remove them from the pan, sugar them, let them cool a little and separate them from each other.