For the Bärlauchbuchteln, mix the yeast, sugar and a little warm milk with enough flour to make a thick dough (Dampfl) and let it rise in a warm place.
In the meantime, melt the butter in the remaining milk. Wash, drain and chop the wild garlic. Knead the dampfl with the remaining ingredients to a dough and let it rise covered in a warm place for about 20 minutes.
Beat well again and shape into balls about 4 cm in size. Roll in warmed butter and place loosely in a baking dish. Let rise again in a warm place until the Buchteln are twice as big.
Bake in the preheated oven at 170 °C until the Bärlauchbuchteln are browned on top and separate from each other when removed.
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