Description
Fluffy yeast rolls wrapped around sweet berry jam. A delightful Austrian treat, perfect for breakfast or dessert.
Ingredients
Units
Scale
- 0.75 cups (180 ml) warmed milk
- 3 cups (375 g) plain flour
- 1.5 tsp (5 g) active dry yeast
- 3 tbsp (45 g) fine sugar
- 1 large free range egg
- 0.5 tsp vanilla essence
- 0.33 cups (75 g) melted butter
- 0.25 tsp salt
- 5-6 tbsp sweet berry jam
- 2 tbsp powdered sugar
Instructions
- Prepare the Dough
- Activate the Yeast: Pour 3/4 cup warmed milk (180 ml) into a large mixing bowl. Sprinkle 1.5 tsp active dry yeast (5 g) over the milk and let it sit for about 10 minutes until it becomes frothy.
- Mix Wet Ingredients: To the yeast mixture, add 3 tbsp fine sugar (45 g), 1 large egg, 1/3 cup melted butter (75 g), 1/2 tsp vanilla essence, and 1/4 tsp salt. Stir until all the ingredients are well combined.
- Incorporate Flour: Gradually add 3 cups plain flour (375 g) to the wet mixture, stirring with a wooden spoon until a sticky dough forms.
- First Proof
- Knead the Dough: Using oiled hands, gently fold the dough edges into the center repeatedly for a few minutes. Handle the dough gently to maintain its light and airy texture.
- Let it Rise: Cover the bowl with cling wrap and place it in a warm area. Allow the dough to rise for about 1 hour, or until it has doubled in size.
- Shape the Buchteln
- Prepare for Baking: Line a baking pan with parchment paper and grease it with the extra 2 tbsp melted butter. Preheat your oven to 375°F (190°C).
- Divide and Shape Dough: Turn the risen dough onto a lightly floured surface. Divide the dough into 12 equal portions. Shape each portion by folding the edges into the center and flattening into a disk with a thicker center.
- Fill with Jam: Place a spoonful of sweet berry jam in the center of each disk. Bring the edges together and pinch to seal tightly, ensuring the jam does not escape.
- Final Shaping: Shape each filled bun into a smooth ball, sealing the edges at the bottom. Arrange the buns on the prepared baking pan with a little space between each.
- Second Proof and Bake
- Second Rise: Cover the shaped buns with cling wrap. Let them rise again for about 30 minutes until they become puffy.
- Add Steam: Place a small, oven-safe dish of water on the bottom rack of the oven. The steam will help create a softer crust on the Buchteln.
- Bake the Buchteln: Brush the tops of the buns with the remaining melted butter. Bake in the preheated oven for 25 minutes, or until the buns are golden brown.
- Cool and Serve: Remove the buns from the oven and let them cool for about 10 minutes. Dust with powdered sugar before serving.
Notes
- For a richer flavor, use homemade berry jam.
- To prevent sticking, generously grease the baking pan and use parchment paper.
- Leftover Buchteln can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Prep Time: 20 minutes
- Proofing Rime: 75 mins
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 buchteln
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 50