For the Powidltascherl, drain the “curd water”. Mix the curd, flour, egg, salt and melted butter together well.
Let rest for 1 hour. Roll out dough to about 4 mm thick, cut out circles (with a glass or doughnut cutter).
Put a blob of Powidl in the center, brush the edge with water, fold, press together with a fork.
Bring the water to a boil, put the doughnuts in and let them soak for about 10 minutes. Heat butter in a pan, add breadcrumbs and roast until golden brown.
Lift the pouches out of the water and roll them in the toasted breadcrumbs. Put them on a plate, sugar them, put a dab of Powidl on top and serve.