Buchteln – Sweet Rolls made of Yeast Dough

When I was a child, Buchteln was one of my favorite dishes. I couldn’t get enough of them. And then it happened: One day I ate too many of them, I got sick, and didn’t eat them for years.

But in 2015 one of my nieces spent one week with me and asked me to prepare Buchteln for her – and of course I obeyed. And what can I say: My love for them came back. Although my niece and I had a small dispute on how to fill them: I voted for apricot jam, whereas she wanted Nutella. We found a compromise and made fifty-fifty.

And now – as I told you in one of my posts – my parents came to Vienna, and I prepared Buchteln as dessert on Mother’s Day. All the family gathered, and all my 16 Buchteln were gone within seconds – although they where “only” filled with apricot jam. As you can see on the picture I tend to fill too much jam into the Buchteln, but in my opinion the combination of yeast dough and apricot jam is sooo tasty.

Buchteln are widely known in the successor states of the Habsburg Monarchy. You can find them in Czech Republic, Hungary, Slovenia, South Germany and of course in Austria. They are filled with jam, quark, ground poppy seeds or Nutella, and are served either with vanilla sauce or sprinkled with icing sugar. They are served as a dessert or as a main dish, and they taste best when they are still warm.

You need:

Buchteln_Ingredients

– 400 g/ 14,1 oz flour
– 7 g/ 0,2 oz or one package instant yeast (enough for 500 g/ 17,6 oz flour – please consult the instructions on the back side)
– 40 g/ 1,4 oz butter
– 40 g/ 1,4 oz sugar
– 2 yolks
– 1 pinch salt
– 200 ml/ 6,8 fl oz milk

– approx. 3 tablespoons apricot jam (or whatever you like)

– icing sugar

You do:

1. Carefully heat milk with butter and sugar until lukewarm and butter is melted.

2. In a big bowl mix salt, flour and yeast.

3. Add warm milk-butter-sugar mixture and yolks. Knead with your hands until you have a smooth and elastic dough. Add milk or flour if necessary.

4. Cover the bowl with cloth and let dough rise on a warm place for about one hour.

5. Knead again and let rise again for about 30 minutes.

6. Divide dough into 16 equal pieces. Form patties, put 1/2 teaspoon apricot jam on them and form rolls.

7. Place them in a greased baking tin. There shouldn’t be much place between the rolls.

8. Let rise again for 15 minutes.

9. Put into cold oven and bake at 170 ° C/ 338 ° F for about 20 to 25 minutes.

10. Sprinkle with icing sugar. If you want, you can serve them with vanilla sauce.

24 thoughts on “Buchteln – Sweet Rolls made of Yeast Dough

  1. Delicious Karin!!! I love these…whenever we pass by Austria to go to Greece, we always stop off in Salzburg for these delicious treats 🙂

  2. Oh man, ich habe jahrelang nicht mehr an Buchteln gedacht !! Habe die auch als Kind immer von einer tschechischen Nachbarin bekommen….mit Aprikosenfuellung 🙂 !!! Oh, was waren die lecker!!! Vielen Dank, dass Du uns nicht nur das tolle Rezept, sondern mir auch die schoene Erinnerung wiedergebracht hast 🙂 !! Schoenen Tag und liebe Gruesse !

  3. These look fantastic, I always learn something new from you! Love it. They remind me of filled doughnuts, which are fried- I don’t eat doughnuts, because they are fried! Love that these are baked❤️

    1. Thank you 🙂 Doughnuts are called “Krapfen” in Austria. They are also filled with jam (or custard or whatever), are fried and don’t have a hole in the middle. We mainly eat them during Mardi Gras, but you get them the whole year…

  4. I love these, too, and have made them once. I obviously first had them at my mother-in-law’s in Czech Republic. In Czech they are called Buchty, a similar name. I never had them with apricot jam. My mother-in-law usually made them filled with either poppyseed paste, prune jam (povidla), or sweetened farmer’s cheese (tvaroh) flavored a bit with lemon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.