Mix flour, dry yeast, salt, powdered sugar, vanilla sugar, and lemon sugar.
Melt butter and mix with warm milk and knead with egg yolks to form a softer yeast dough.
Cover dough and let rise to double size. Punch dough down again and let it rise again, covered, for about 30 minutes.
Roll out the yeast dough (about 1 cm thick) and cut out circles. Fill with jam or Powidl and seal well.
Brush the Buchteln all around with liquid butter and arrange them tightly in a greased loaf pan or other form.
Then let the Buchteln rise again.
Before baking, brush with liquid butter and bake in a preheated oven at 170 °C for about 40 minutes.
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