Buchteln – Sweet pull-apart Rolls

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

  1. Combine flour, yeast, sugar, vanilla, lemon zest and mix well for few minutes.
  2. Add half of the milk and start mixing.
  3. 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.
  4. 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.
  5. 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)
  6. Place a tbsp of jam on each square and close by bringing together opposite corners, pinching them tightly and making a small ball.
  7. 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.
  8. 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

  1. 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!

    1. 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.

    1. 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.

  2. 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!

  3. 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?)

  4. 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!

  5. 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!!

    1. 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! 🙂

  6. 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!

    1. 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. 🙂

  7. That was a very precise and nice recipe. wonderful. i filled them with vanilla sauce and they amazed everybody including my dear husband!!!

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