A delicious Austrian treat, these yeast-raised rolls are a fluffy baked delight, wrapped around sweet apricot jam.
Buchteln, also known as Rohrnudeln, are sweet, yeast-leavened buns popular in Austrian, Bavarian, and Bohemian cuisines. They are typically filled with jam, poppy seeds, or curd, but can also be served plain, often with vanilla sauce. Buchteln are baked in a large pan so that they stick together and are traditionally pulled apart when eaten. They are fluffy, light, and absolutely delicious.
How to Make Buchteln: Austrian Sweet Rolls
Prepare the Dough
1. Activate the Yeast: In a large mixing bowl, pour the warmed milk. Sprinkle the yeast over the milk and let sit for 10 minutes until frothy.
2. Mix Wet Ingredients: Add sugar, egg, 77g melted butter, vanilla essence, and salt to the yeast mixture. Stir until well combined.
3. Incorporate Flour: Gradually stir in the sifted flour with a wooden spoon until a sticky dough forms.
First Proof
4. Knead the Dough: With oiled hands, fold the dough edges into the center repeatedly for a few minutes. Try to handle the dough gently to keep it light and airy.
5. Let it Rise: Cover the bowl with cling wrap and set aside in a warm place for 1 hour, or until the dough has doubled in size.
Shape the Buchteln
6. Prepare for Baking: Line a baking pan with parchment paper and grease with extra melted butter. Preheat the oven to 375°F (190°C).
7. Divide and Shape Dough: Turn the dough onto a lightly floured surface. Divide into 12 equal portions. Shape each portion by folding edges into the center and flattening into a disk with a thicker center.
8. Fill with Jam: Place a spoonful of apricot jam in the center of each disk. Bring the edges together and pinch to seal tightly, ensuring no jam escapes.
9. Final Shaping: Shape each filled bun into a smooth ball, sealing the edges at the bottom. Place them on the prepared baking pan with a little space between each bun.
Second Proof and Bake
10. Second Rise: Cover the shaped buns with cling wrap. Let them rise again for 30 minutes until puffy.
11. Bake the Buchteln: Brush the tops with the remaining melted butter. Bake in the preheated oven for 25 minutes, or until golden brown
12. Cool and Serve: Remove from oven, let cool for 10 minutes, then dust with powdered sugar before serving.
Recipe Notes
- Ensure the milk is warm (not hot) to activate the yeast without killing it.
- The first proof is crucial for the dough’s development, so ensure the dough is kept in a warm, draft-free area.
- Be gentle when handling the dough to maintain its light texture.
How to Make Buchteln – Austrian Sweet Rolls
- Total Time: 2 hours
- Yield: 12 buns 1x
Description
A delicious Austrian treat, these yeast-raised rolls are a fluffy baked delight, wrapped around sweet apricot jam.
Ingredients
- Milk: 2/3 cup (150 ml), warmed
- Active dry yeast: 1.5 tsp (5 g)
- Fine sugar: 3 tbsp (40 g)
- Large egg: 1
- Melted butter: 1/3 cup (77 g) plus 2 tbsp extra for greasing
- Vanilla essence: 1/2 tsp
- Salt: 1/4 tsp
- Plain flour: 2 and 2/3 cups (325 g), sifted plus extra for dusting
- Apricot jam: 5 tbsp
- Powdered sugar: 2 tbsp for dusting
Instructions
1. Activate the Yeast: In a large mixing bowl, pour the warmed milk. Sprinkle the yeast over the milk and let sit for 10 minutes until frothy.
2. Mix Wet Ingredients: Add sugar, egg, 77g melted butter, vanilla essence, and salt to the yeast mixture. Stir until well combined.
3. Incorporate Flour: Gradually stir in the sifted flour with a wooden spoon until a sticky dough forms.
First Proof
4. Knead the Dough: With oiled hands, fold the dough edges into the center repeatedly for a few minutes. Try to handle the dough gently to keep it light and airy.
5. Let it Rise: Cover the bowl with cling wrap and set aside in a warm place for 1 hour, or until the dough has doubled in size.
Shape the Buchteln
6. Prepare for Baking: Line a baking pan with parchment paper and grease with extra melted butter. Preheat the oven to 375°F (190°C).
7. Divide and Shape Dough: Turn the dough onto a lightly floured surface. Divide into 12 equal portions. Shape each portion by folding edges into the center and flattening into a disk with a thicker center.
8. Fill with Jam: Place a spoonful of apricot jam in the center of each disk. Bring the edges together and pinch to seal tightly, ensuring no jam escapes.
9. Final Shaping: Shape each filled bun into a smooth ball, sealing the edges at the bottom. Place them on the prepared baking pan with a little space between each bun.
Second Proof and Bake
10. Second Rise: Cover the shaped buns with cling wrap. Let them rise again for 30 minutes until puffy.
11. Bake the Buchteln: Brush the tops with the remaining melted butter. Bake in the preheated oven for 25 minutes, or until golden brown
12. Cool and Serve: Remove from oven, let cool for 10 minutes, then dust with powdered sugar before serving.
Notes
- Ensure the milk is warm (not hot) to activate the yeast without killing it.
- The first proof is crucial for the dough’s development, so ensure the dough is kept in a warm, draft-free area.
- Be gentle when handling the dough to maintain its light texture.
- Prep Time: 20 mins
- Proofing Rime: 75 mins
- Cook Time: 25 mins
- Category: Pastries
- Method: Baking
- Cuisine: Austrian
This recipe brings back so many memories of my grandmother’s kitchen in Austria. Absolutely authentic taste!
This takes me back to my childhood in Vienna. Thank you!
Can these be filled with chocolate spread instead of jam? I’m thinking of experimenting with a few fillings next time!
Yes you absolutely can! Experiment with anything you fancy!!
Perfect for our Sunday brunch. The powdered sugar on top is a must!
Included these sweet buns in our Christmas baking tradition. Huge success!
Really good, added some lemon zest to the dough for an extra zing. Yummy!
First attempt at yeast dough and it was a success. Thanks for making it so approachable and easy. The proofing tips helped a lot!
Tried this with raspberry jam and it turned out fantastic. Thanks!
I made these buns for a family gathering and everyone loved them! They were perfectly soft and the jam just added that extra special touch. Will definitely make these again for our next event.