Buchteln (Sweet Yeast Buns)

Name: Buchteln (Sweet Yeast Buns)
Prep time: 1 h 60 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Austria
Ingredients: Plain flour — 500 g (4 cups); Sugar — 80 g (1/3 cup); Instant yeast — 10 g (2 1/4 tsp); Salt — 1/2 tsp; Lukewarm milk — 250 ml (1 cup); Large eggs — 2; Butter, melted, plus extra for the dish — 80 g (1/3 cup); Vanilla extract — 1 tsp; Plum jam (Powidl) or apricot jam — 200 g (2/3 cup); Melted butter, for brushing — 50 g (3 1/2 tbsp); Icing sugar, for dusting — 3 tbsp

The Quirky Foodster Team

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30 min (plus 1.5 hr proofing)

Prep

30 min

Cook

Servings

Ingredients

Plain flour — 500 g (4 cups)
Sugar — 80 g (1/3 cup)
Instant yeast — 10 g (2 1/4 tsp)
Salt — 1/2 tsp
Lukewarm milk — 250 ml (1 cup)
Large eggs — 2
Butter, melted, plus extra for the dish — 80 g (1/3 cup)
Vanilla extract — 1 tsp
Plum jam (Powidl) or apricot jam — 200 g (2/3 cup)
Melted butter, for brushing — 50 g (3 1/2 tbsp)
Icing sugar, for dusting — 3 tbsp

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.