Breads
Buchteln (Sweet Yeast Buns)
Ingredients
- - 500 g (4 cups) plain flour
- - 80 g (1/3 cup) sugar
- - 10 g (2 1/4 tsp) instant yeast
- - 1/2 tsp salt
- - 250 ml (1 cup) lukewarm milk
- - 2 large eggs
- - 80 g (1/3 cup) butter, melted, plus extra for the dish
- - 1 tsp vanilla extract
- - 200 g (2/3 cup) plum jam (Powidl) or apricot jam
- - 50 g (3 1/2 tbsp) melted butter, for brushing
- - 3 tbsp icing sugar, for dusting
Method
- In a large bowl, mix the flour, sugar, yeast and salt. Add the lukewarm milk, eggs, melted butter and vanilla, and mix to form a soft dough.
- Knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for about 1 hour, or until doubled.
- Butter a baking dish generously.
- Divide the dough into 12 equal pieces. Flatten each into a small disc, place a teaspoon of jam in the centre, and gather the edges up to seal into a ball.
- Arrange the filled buns seam-side down in the buttered dish, packing them close together so their sides touch.
- Cover and let proof for a further 25-30 minutes until puffy.
- Preheat the oven to 180°C (350°F). Brush the tops of the buns with melted butter.
- Bake for 25-30 minutes until golden brown on top.
- Brush again with any remaining melted butter while still warm, then dust generously with icing sugar before serving.
Introduction: Buchteln are soft, pillowy yeast buns traditionally filled with plum jam (Powidl) and baked snugly together in a dish so their sides stay soft, then dusted with icing sugar.
Cultural Background: Buchteln are soft, pillowy yeast buns traditionally filled with plum jam (Powidl) and baked snugly together in a dish so their sides stay soft, then dusted with icing sugar. A staple of Austrian and Bohemian-influenced baking, they are enjoyed as a dessert, snack, or even a light main course with vanilla sauce.
Tips: Pack the buns tightly in the dish — this keeps their sides soft and pale, which is characteristic of authentic Buchteln. Seal the jam filling firmly to prevent it from leaking out during baking.
Variations: Fill with poppy seed paste (Mohnfülle) or a sweetened quark filling instead of jam. Serve warm with vanilla custard sauce for a dessert presentation.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 2 days; freeze for up to 2 months.
Reheating: Warm in a 160°C (320°F) oven for 8-10 minutes, or microwave briefly until soft and warm.
Nutrition: Approx. per serving (1 bun): 210 kcal, 5g protein, 32g carbohydrate, 7g fat
FAQs:
Q: What is Powidl? A: Powidl is a thick, dark plum jam made without added pectin, traditional to Austrian and Central European baking; other plum or apricot jam can substitute. Q: Why do the buns touch each other in the dish? A: Baking them close together keeps their sides soft rather than crusty, which is a defining feature of Buchteln.
A: