For the Buchteln filled with Powidl first make the Dampfl. For this, mix the lukewarm milk with the yeast and the sugar and let stand covered until this has risen.
Meanwhile, mix the butter with the eggs, vanilla sugar, lemon zest and salt with a mixer until creamy.
Then knead the flour, rum and steam with the dough hook of a food processor to a smooth dough. Cover the dough and let it rise in a warm place for one hour.
Cut even pieces out of the yeast dough with a spoon, fill with 1 tsp of Powidl, shape, grease with melted butter, place close together in a greased pan and let rise again.
Bake at approx. 170 °C for approx. 40 minutes until golden brown. If you wish, you can sugar the Buchteln filled with Powidl after they have cooled down.