Common in Austria, these yeast-raised rolls are a baked delight wrapped around sweet apricot jam. Yes, they take time. Yes, they are totally worth it.
I haven’t baked bread or buns for a while now. Baking usually takes up the whole of my afternoon, which could be time well-spent on other necessary house chores nowadays. But these kinds of rolls kept showing up on my Pinterest homepage – Buchteln – bread made of milk and butter, with apricot jam hidden within.
This recipe actually looks very daunting at first, what with the blogger confessing that amateurish buchteln-ers could mess the whole dough up if s/he isn’t skillful at the very last step – when one tries to wrap the flimsy dough around the jam.
The bread tasted heavenly – soft, sweet, airy, light, sweet, fragrant, airy (repeat x 10 times).
- Milk: 150ml warmed
- Active dry yeast: 5g 1.5 tsp
- Fine sugar: 40g
- Large egg: 1
- Melted butter: 77g + 2 tbsp extra
- Vanilla essence: 1/2 tsp
- Salt: 1/4 tsp
- Plain flour: 325g sifted + extra
- Apricot jam: 5 tbsp
- Powder sugar: 2 tbsp
- Pour milk into large mixing bowl.
- Sprinkle dry yeast over milk. Leave to activate for 10min.
- Stir in sugar, egg, butter, vanilla essence and salt.
- Using a wooden spoon, stir in flour.
- Using oiled hands, pick <g class="gr_ gr_104 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="104" data-gr-id="104">dough</g> up and fold edges into <g class="gr_ gr_105 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="105" data-gr-id="105">center</g> for a few min. Try not to add flour into the wet dough.
- Leave dough inside mixing bowl. Cover with cling wrap and leave to proof for 1hr.
- Place baking parchment onto baking pan. Grease with extra melted butter.
- Preheat oven <g class="gr_ gr_98 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace" id="98" data-gr-id="98">at</g> 190 degrees Celsius.
- Transfer dough onto floured surface. Divide into 12 equal portions.
- For each portion, fold edges into center several times. Flatten into 3? wide piece with a thicker center and thinner edge.
- Place flattened dough on top of the circle formed by the joined thumb and index finger. Place jam in <g class="gr_ gr_108 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="108" data-gr-id="108">center</g> of dough. Bring up <g class="gr_ gr_109 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="109" data-gr-id="109">edge</g> of dough to wrap and pinch to seal tightly.
- Bring sides of dough inwards towards <g class="gr_ gr_103 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="103" data-gr-id="103">pinched</g> center. Place the sealed sides downwards onto baking pan.
- Repeat steps 10 to 12 for remaining 11 pieces of dough.
- Place into pan with a little space apart.Brush melted butter generously onto buns.
- Cover with cling wrap. Proof for 30min.
- Bake 25 min till golden brown.
- Remove from oven. Leave to cool for 10min.
- Dust with powder sugar to serve.
The whole process of toiling in the kitchen and later taking pictures of what comes of it is a symbiosis of my hobbies – a perfectly crafted deal for me. All of these hobbies allow me to learn something new every day. When it comes to food and cooking, I love trying out a bit of everything (that’s my style) – from learning how to cook and plate in Michelin style to attempting local Singaporean dishes at home; from replicating remote flavours and delights to retaining family legacies and traditional essences. I hope to share my passion and joy with the larger community of food and photography bloggers and enthusiasts out there.