Milk rolls (Buchteln). Austrian cuisine

Ingredients:
500 gr. flour
30 gr. yeast
80 gr. butter
80 gr. powdered sugar
1 egg white
2 egg yolks
1 щипка сол
Milk
Jam<
Butter for spreading

Preparation and serving:
Screen the flour in a bowl and make a hole in the middle. Pound up the yeast and pour in the hole. Powder the yeast with 1 tsp. sugar and 3 tbsp. cool milk, cover the hole with flour ant put the bowl in a warm place to rise, until it fills out thin the middle. Melt the butter on low temperature and mix with the egg white, yolks and a pinch of salt. Add it to the flour, when it's rised and start kneading and beating, adding milk at a time until it turns to a middle-thick dough and stop sticking on the bowl's sides. Cover the dough and leave it again to rise for 30 - 40 min. When it's rised roll out until it's 1 cm. thick and cut squares about 7x7 cm. Put in the middle of every square 1 tsp. jam (traditionaly apricot jam) and make a ball. Spread butter over the bolls and arrange it in an oiled baking tin. Leave it for another 10 - 15 min. to rise. Bake in a preheated (160°C) oven for 45 min., then increase the temperature to 300°C and bake until gold-brown.
Serve dusted with powdered sugar.

Variants:
In some parts of Austria the milk rolls are served with Vanilla custard (Vanillesauce)