Austrian Marillenknödel with Orange Jelly Using a Yeast-Leavened Dough

Method

1. In a small bowl, combine warm milk (about 35°C/95°F) and yeast, let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Add the yeast-milk mixture to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Once risen, punch down the dough and roll it out to a 1/4-inch thickness.
7. Cut the dough into small circles and place a spoonful of orange jelly in the center of each.
8. Fold the dough over the jelly, sealing the edges with a fork.
9. Place the pastries on a baking sheet and let them rise for an additional 15 minutes.
10. Preheat oven to 180°C (350°F) and bake for 15-20 minutes until golden brown.
11. Dust with powdered sugar before serving.