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1
Combine all filling ingredients in a medium saucepot. Bring to a boil, cover the pot, and reduce the heat to a low simmer. Simmer, covered, for an hour, stirring occasionally. Remove lid, turn heat to medium, and keep at a healthy simmer for about 2 hours, until quinces turn salmon pink and are breaking down and thickened. Stir occasinally while simmering. Pick out the spice debris and let cool,
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2
Meanwhile, start the dough. Combine the cup of lukewarm milk, butter, and one egg in a medium bowl, whisking to mix. In a stand mixer fitted with a dough hook, combine the cinnamon, yeast, salt, sugar and flour. Start running the mixer on low speed so the dry ingredients blend and add the wet ingredients. Mix on low until the dough comes together and all the little bits on the side of the mixer bowl are picked up, then increase the speed to medium and mix for one minute. Place dough ball in a greased bowl, cover with plastic wrap, and set aside to rise until doubled, about 2 hours.
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3
Preheat the oven to 350. Line two baking sheets with parchment and mix one egg with 2 tablespoons of milk in a small bowl. Pull off golf ball sized pieces of dough and roll them into a smooth ball. Place mini dough balls on the baking sheet and brush with the egg mixture. Set aside to rest for a half hour.
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4
Take a shot glass that's about an inch across and press the bottom down firmly onto the dough balls. You really want to squash them and have a little dough frame pop up around the bottom of the glass. Dipping the glass in water helps keep it from sticking. Fill each indentation with a heaping teaspoon of quince filling and bake for about 20 minutes, until nicely browned. Cool and dust with powdered sugar.
