Authentic Austrian Buchteln: A Step-by-Step Recipe

Ingredients

500g (4 cups) all-purpose flour
42g (3 tablespoons) fresh yeast or 14g (1 packet) dry yeast
75g (1/3 cup) granulated sugar
2 large eggs
125g (1/2 cup) unsalted butter, melted
250ml (1 cup) milk, warmed
1 teaspoon vanilla extract
1/2 teaspoon salt
200g (7 oz) plum jam for filling
100g (1/2 cup) unsalted butter, melted for brushing
Powdered sugar for dusting

Steps and instructions

In a large bowl, combine the flour, yeast, and sugar.
In a separate bowl, mix together the eggs, melted butter, warmed milk, vanilla extract, and salt.
Gradually add the wet mixture to the dry ingredients, stirring continuously until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Once the dough has risen, divide it into small portions. Flatten each portion into a disk, place a teaspoon of plum jam in the center, and fold the edges over to seal it.
Place the filled dough pieces seam-side down in a buttered baking dish, leaving some space between each one for them to expand.
Cover the dish with a kitchen towel and let the dough rise again for about 30 minutes.
Preheat the oven to 180°C (350°F).
Brush the tops of the dough pieces with melted butter.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let it cool slightly before dusting with powdered sugar.

Tools for making

Mixing Bowl - A large bowl to mix the dough ingredients together.
Measuring Cups and Spoons - For accurately measuring the ingredients.
Whisk - To mix the wet ingredients thoroughly.
Baking Dish - A dish to place the filled dough pieces for baking.
Kitchen Towels - Used for covering the dough during rising.
Flour - For dusting the work surface during kneading.
Basting Brush - To brush melted butter on top of the dough before baking.
Oven - To bake the Buchteln.
Wire Rack - For cooling the Buchteln after baking.
Sifter - To dust powdered sugar on top of the Buchteln.

Recipe variations

Substitute the plum jam filling with your favorite fruit preserve such as strawberry, raspberry, or apricot.
Add a sprinkle of cinnamon or nutmeg to the dough for a spiced flavor.
Include a handful of raisins or chopped nuts in the filling for added texture.
Experiment with different types of flour such as whole wheat flour or spelt flour for a nuttier taste.
Create a savory version by replacing the jam filling with cheese, ham, or spinach and feta.
Try a different shape for the Buchteln, such as twisting the dough into knots or forming them into rolls.
Add a touch of citrus zest to the dough for a refreshing twist.
Drizzle a glaze made of powdered sugar and lemon juice over the baked Buchteln for a sweet and tangy topping.
For a lighter version, use reduced-fat milk or almond milk instead of regular milk.
Make a vegan variation by substituting the eggs with a flaxseed or chia seed egg substitute and using plant-based butter and milk.

Recipe overview

Buchteln are a delightful sweet treat hailing from Central Europe, particularly popular in Austria and Germany. These fluffy, jam-filled buns are traditionally baked together in a large pan until golden brown. Our recipe is a classic rendition, using a rich, yeasted dough and a sweet plum jam as the filling. The buns are then brushed with melted butter for a beautiful golden hue and dusted with powdered sugar for a final touch of sweetness. The process involves mixing and kneading a sweet dough, letting it rise, shaping the buns, and baking them to perfection. The result is a pan of warm, fluffy, jam-filled buns that are perfect for a cozy afternoon treat. Whether you're familiar with Buchteln or are trying them for the first time, we're sure you'll find them irresistible. Enjoy!

Common questions

Can I use instant yeast instead of fresh yeast? Yes, you can substitute 14g (1 packet) of dry yeast for the 42g of fresh yeast in this recipe.
Can I use a different type of jam for filling? Absolutely! While plum jam is traditional, you can use any type of jam or fruit filling that you prefer.
Can I make the dough ahead of time? Yes, you can prepare the dough in advance. After the first rise, you can refrigerate the dough overnight. Just make sure to bring it to room temperature and let it rise again before shaping and baking.
Can I freeze the baked Buchteln? Yes, you can freeze the baked Buchteln. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Thaw them at room temperature and reheat before serving.
Can I use margarine instead of butter? While butter is recommended for its flavor, you can use margarine as a substitute if needed. However, keep in mind that the taste and texture may be slightly different.
Can I use gluten-free flour? Yes, you can try using a gluten-free all-purpose flour blend as a substitute. However, the texture and rise of the Buchteln may be slightly different compared to using regular all-purpose flour.
Can I skip brushing the Buchteln with melted butter? Brushing the Buchteln with melted butter adds flavor and helps to achieve a golden crust. However, if you prefer to skip this step, you can do so.

Serving dishes and utensils

Mixing bowl - A large bowl for combining the ingredients and kneading the dough.
Baking dish - A buttered dish for placing the filled dough pieces before baking.
Kitchen towel - Used for covering the dough during rising.
Flour sifter - Optional but helpful for sifting flour and ensuring it is light and fluffy.
Pastry brush - Used for brushing melted butter on top of the dough before baking.
Powdered sugar shaker - Optional but useful for dusting powdered sugar on top of the baked buchteln.

Origin stories

Buchteln, these delightful sweet buns filled with plum jam, hail from the heart of Europe, particularly popular in Austria, Germany, Hungary, and the Czech Republic. These sweet treats made their grand appearance in the 18th century and were traditionally baked on Sundays and feast days. The name 'Buchteln' derives from the Czech word 'bouchněte', meaning 'to swell', reflecting the dough's behavior as it rises and bakes in the oven. An interesting culinary tradition in Austria tells that Buchteln were often used as a delicious means of fortune telling. Each bun would be filled with different types of jam, and the type of jam you received in your Buchtel was believed to predict your future. A sweet and scrumptious form of divination, wouldn't you agree?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.