For the Buchteln, crumble the yeast into the lukewarm milk and dissolve. In a large bowl, mix all ingredients together and knead until the dough separates from the side of the bowl.
Cover bowl and let rise in a warm place until doubled in height. After resting, divide dough into 20 equal pieces.
Flatten each piece and place a little jam in the center, sealing well. Place in a well-buttered baking pan and brush well all around with the liquid butter.
Bake in the preheated oven at 170 °C on the lowest rack for about 25-30 minutes.