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.