Buchteln are Bavarian/Austrian sweet rolls or dumplings usually filled with jam. I’ve seen them served with warm vanilla sauce poured on the top of them. They are also popular in other regions of Europe, including my homeland, Bosnia. They are very simple to make. I love how they snugly fit together in the pan and how easily they come apart when you need one. They are great for breakfast or any other time of the day. My Grandma often used to make them filled with rosehip jam.
This cold winter morning seemed perfect for Buchteln, so I made them for breakfast filled with homemade plum jam and nutella.
Buchteln Printable recipe
- 4 cups (500 g) all-purpose flour
- 1 tbsp active dry yeast (or 40 g fresh yeast)
- ½ cup (100 g) sugar
- 1 vanilla sugar (1 tsp vanilla extract)
- Zest of one small lemon
- 7 tbsp (100 g) butter (soft)
- 1 egg
- 1 egg yolk
- 1 cup (250 ml) warm milk
For filling: Your favorite jam, nutella, sweetened cream cheese and raisins, etc.
For brushing: 1 tbsp melted butter
For dusting: Powder sugar
- Combine flour, yeast, sugar, vanilla, lemon zest and mix well for few minutes.
- Add half of the milk and start mixing.
- Add egg, egg yolk and butter and remaining milk, continuing mixing for another 3-4 minutes or until the dough stops sticking to the walls of the mixing bowl.
- Knead the dough by hand for few minutes, form it into a ball, cover with kitchen towel and let it rise for about 1 to 1 ½ hours or until double in volume.
- Now roll it into a 1/3 in (about 8 mm) thick rectangle and with a pizza cutter, cut into smaller squares (about 3 x 3 in, 8 x 8 cm)
- Place a tbsp of jam on each square and close by bringing together opposite corners, pinching them tightly and making a small ball.
- Place formed buchteln into a round spring form lined with parchment paper. Melt 1 tbsp of butter and brush over buchteln, cover with kitchen towel and let rise until double in volume.
- Bake at 380 F (190 C) about 30 minutes. Cool down slightly, dust with powder sugar and serve warm.
34 thoughts on “Buchteln – Sweet pull-apart Rolls”
Hot and fresh out of the oven. Delicious. What is your favorite kind of filling? Rose Hip Jam sounds interesting. BAM
My favorite filling is plum jam (I still had some that I made last summer). My daughter loves it with nutella. Yes, rosehip jam is very common in Bosnia, I would even say traditional Bosnian jam… it is super delicious!
These sound delicious! Congrats on your award!!!!
Thank you so much! Thanks for stopping by! 🙂
Delicious, so light and fluffy! I would love that rosehip jam to go with it… have you posted the recipe for that one??
Thanks so much! Rosehip jam I haven’t made yet my self… I made the plum jam last summer and I’ve used it to fill the Buchteln. Rosehip jam I usually buy in stores that sell international food.
I am definitely going to try these with nutella though I’m sure my husband will want some stuffed with his homemade bramble jelly. I will let you know how I get on!
They are great with nutella or any kind of jam really… the dough itself tastes just lightly sweet with hint of vanilla and lemon, so jam only compliments it. Please do let me know how did you like them.
You make everything seem so easy and so very delicious!!
My new year resolution is to try out every single one of your recipes 🙂 Tomorrow I’ll go stock up on yeast!
Thank you Munira! I am very honored that you’re planning on trying my recipes! 😉
Buchty! (Or that’s what I know them in from the Czech Republic). I made these from a mix when I lived there, but then tried to make the cheese version from scratch with homemade quark/tvaroh/tvarog, and let’s say it didn’t go so well. I need to try these again, I even have the povidla jam (sort of) that I made this summer with Italian prune plums (slijva, right?)
In Bosnia we call them Buhtle (I guess it is easier to pronounce). The jam you see in the photos is that exact jam from the prune plums – sljive. I made it last summer and we all love it.
mmmmm my dad would love these! Perfect breakfast food:]
I bet he would! Maybe you can make it for him! 🙂
This is delicious!!! Thank you for all the detailed pictures and great description, made it very easy to make!! I used Nutella and it was Delish :))) will def. Try your other recipes. You are very talented!
Adela, thanks so much! I am so glad you liked the recipe and that it was easy to follow it! I am looking forward to hear from you about other recipes you’ve tried! Thanks again! 🙂
Buenos dias! Sibela, your buchteln looks so delicious, I just wake up and by seeing your post makes me really hungry …..YUMMMMY
Buenos dias amiga! 🙂 Gracias for stopping by! Maybe you can make them for breakfast some day and invite friends over! 😉 Wishing you a wonderful day!
Buenos días carño,… have a great weekend!
These look wonderful! I still have not conquered my fear of yeast.. But when I do, these will be on the list!
Thank you Sarah! 🙂 Baking with yeast is very simple… I’ve been baking with yeast since I was a teenager, so if you have questions I am here for you! 🙂 Take care!
Yum, all of your bread recipes look amazing
Thanks so much! It’s all about the right kind of yeast dough and little bit of time! 🙂 Thanks for stopping by!
I have a never ending fear of yeast, but this recipe just calls out to be tried. I’ve had something similar at our mosque growing up but they didn’t have fillings. Oh I reall have to try your recipe!!
Once you get started baking with yeast it will be a child’s play really. Most important thing is that yeast proves well. If it doesn’t bubble don’t use it, buy a new envelope. If you need any advices, please feel free to e-mail me. Thanks so much for visiting! 🙂
Thanks for the advice Sibella! I’ll let you know how it goes! -Faridah
I’m def going to try these, they look delish and perfect for breakfast. I am wondering how long do they keep for, as I do my baking twice a week, would these keep for a couple of days? can I freeze them and warm them up later?
Congratulations on your wonderful baking!
Hello Vicky! Thanks so much for visiting my blog! 🙂 Buchteln can keep for a couple of days and yes you can freez them too, put them in the oven to warm up nicely and they will be just as fresh baked. 🙂
Oh my, these dinner rolls looks really soft and delicious!
Excuse me, I meant your “sweet pull apart rools” :p have too many tabs of yours opened
I am glad you like them! 🙂 Thanks for stopping by and leaving a comment!
Thanks! These are very tasty rolls and I make them often for my family! 🙂
That was a very precise and nice recipe. wonderful. i filled them with vanilla sauce and they amazed everybody including my dear husband!!!
Oh I am so glad that you tried them and that your family liked them! 🙂 Vanilla sauce sounds as a great filling! Thanks for leaving a comment and please come back!