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Buchteln: Austrian Sweet Rolls

Buchteln: Austrian Sweet Rolls

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.

Buchteln: Australian Sweet Rolls

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.

Buchteln: Australian Sweet Rolls

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).

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Buchteln: Australian Sweet Rolls

Audrey Ling
Course Bread


  • 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.


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