Buchteln (or wuchteln) are pull-apart style Austrian sweet yeast rolls typically filled with jam. They originate in Bohemia, and there are many cultures throughout Central and Eastern Europe that enjoy variations of these sweet buns. They're perfect for breakfast or dessert!
In Hungarian. Regardless of what they're called, they're all essentially the same slightly sweet yeast rolls that are often filled with jam or poppy seed paste.
Is another common filling both in Austria and also other parts of Bohemia like the Czech Republic. It's a very specific type of plum jam, but it may be difficult to find in other parts of the world unless you make it yourself.
Austrian Bread Sweet Stock Photos
You can enjoy these stuffed sweet rolls for breakfast, dessert, or even as a snack. Honestly, they are delicious and enjoyable regardless of the time of day. They're fluffy and pillowy soft when still warm, but still fantastic once they cool to room temperature.
In the bowl of an electric stand mixer fitted with a dough hook, add flour, sugar and salt and give it a quick stir just to combine. Add the milk-yeast mixture, melted butter, egg, and vanilla extract, and mix together on medium speed for about 5 minutes.
The dough should pull away from the sides of the bowl, be very elastic, but not sticky. You should also be able to stretch a small piece of dough with your hands so it is thin enough and nearly transparent without it ripping (windowpane test).
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Cover the bowl with a clean tea towel or plastic wrap and allow the dough to rise in a warm spot until doubled in size (about 1 to 2 hours but really depends on ambient temperature) (PHOTOS 1-2).
Brush melted butter in a baking dish. Transfer the dough to a lightly floured surface, deflate it, and divide it into 12 equal pieces (each weighing about 55 grams) (PHOTO 3). For each ball of dough, fold the edges under the middle a couple of times so you will get a nice ball with a smooth surface on the top, then flip them over so the smooth side is on the bottom (PHOTO 4).
Flatten each ball with your palm to a circle with a diameter of 3 to 3 ½ inches. Put 1 teaspoon of jam into the center of each disc of dough (PHOTO 5), then lift up the edges of the dough, bringing them together and pinch to seal, smoothing out the dough as best you can (PHOTO 6).
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Be sure to avoid getting jam on the edges of the dough because it won’t stick together to seal. Flip the ball over so the sealed side is on the bottom and the smooth side is on top. Set aside. Repeat with the remaining dough and jam until you have 12 sealed balls.
Transfer the sealed balls of dough with the sealed side down into the prepared dish. It’s ok if they are touching. Brush the buchteln all over with melted butter (PHOTO 7). Loosely cover and proof again in a warm-ish spot for about 30 minutes until puffed up (PHOTO 8). If they appear dry afterwards, you may brush them all with a bit more melted butter.
Preheat the oven to 375°F / 190°C with the oven rack in the center. Bake the buchteln for about 25 to 30 minutes or until golden brown (PHOTO 9). Cool for about 15 to 20 minutes, then dust with confectioners’ (icing) sugar and serve (PHOTO 10).
Germknödel (austrian Filled Sweet Dumplings)
You can also serve these sweet yeast rolls with a vanilla sauce which is quite traditional, especially if you are enjoying them for dessert (versus breakfast). Store leftover buchteln in an airtight container at room temperature.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Buchteln are softest when freshly baked and still a bit warm or at room temperature. They will become a bit more firm-textured by the following day, and the powdered sugar will dissolve into the top crust once they are covered. You can refresh them for a few minutes in an oven or toaster oven at 350°F to just warm them back up and re-soften them, if desired.
Mohnstrudel Rolls (austrian Poppy Seed Strudel Rolls) A.k.a. Mohnschnecken
If the dough for your sweet rolls is very sticky after mixing, sprinkle in another teaspoon of flour and mix a couple minutes more and repeat if needed until the texture is correct. If the dough isn’t sticky but you can’t do the windowpane test, knead it another couple minutes and check again.
If your house is particularly cool or drafty, and you don’t have a warm spot to proof the dough, try this technique. Turn on your oven (at any temperature) for just 30 to 60 seconds or so. Turn it off the moment the oven feels slightly warm but not hot (just keep opening the door and checking). Then cover your dough and place it in the slightly warm oven and let it proof in there. This works great during winter months. On a warm summer day, regular room temperature should be sufficient.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can alsofollow me on social mediaonFacebook, Instagram, andPinterest!
Austrian Striezel Recipe By Tanibunny
Buchteln (or wuchteln) are pull-apart style Austrian sweet yeast rolls typically filled with apricot or plum jam. Enjoy them for breakfast or dessert!
Serving: 1 roll | Calories: 195 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 4 g | Monounsaturated Fat: 2 g | Cholesterol: 32 mg | Sodium: 30 mg | Potassium: 8 mg | Fiber: 1 g | Sugar: 7 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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