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Buchteln (Austrian Pull-Apart Rolls)

A recipe for Buchteln (Austrian Pull-Apart Rolls) from the cookbook, Das Cookbook. These soft rolls are filled with a sweet apricot jam.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 24 mins
Servings: 24 Rolls
Course: Bread
Cuisine: Austrian

Ingredients

  • 2 1/4 teaspoons (1 package) active-dry yeast
  • 1 cup whole milk lukewarm
  • 5 tablespoons (2 1/2 ounces) plus 3 tablespoons (1 1/2 ounces) unsalted butter room temperature, plus more for bowl and pan
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 large egg yolks
  • 1/4 teaspoon kosher salt
  • 4 1/4 cups all-purpose flour divided, plus more for dusting
  • 3/4 cup thick raspberry, plum, cherry, apricot, or other jam
  • 2 tablespoons powdered sugar sifted

Instructions

    Cup of Yum
  1. In a small bowl, stir together yeast and warm milk (it should not be hot). Set aside for 5 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine 5 tablespoons butter and 1/2 cup sugar. Mix on medium-low until well combined, about 1 minute. Add eggs, egg yolks, and salt, mix well, then add milk and yeast. Reduce speed to low, add 1 cup flour, and mix again. Gradually add remaining 3 1/4 cups flour and mix until well combined, about 1 minute, scraping down the sides of bowl and paddle as needed.
  3. Replace paddle with hook attachment. Reduce speed to low and knead until dough is soft, about 5 minutes. Dough will be very sticky. Butter your hands and a large bowl and transfer dough to bowl. Cover with a kitchen towel and set aside in a warm spot to rise for 30 minutes.
  4. Butter your hands again, reach into bowl, and fold both side of dough upwards toward the middle. Repeat with opposite sides, as if wrapping a package. Flip dough upside down, cover, and set aside for 15 minutes. Dough should have more than doubled and be smooth enough to handle.
  5. Butter a 9x13" glass baking dish and preheat oven to 350˚F (if allowing to rise overnight, do not preheat oven). Transfer dough to a lightly floured work surface. Use your hands to gently shape dough into a 12x12 inch square. With a pizza cutter or knife, cut dough into 4 equal sections vertically, then 6 equal sections horizontally to make 24 squares.
  6. Slightly stretch out 1 square of dough with your fingers. Working quickly to keep dough from over-rising, place about 1 teaspoon jam in middle. Use your fingers to fold up edges and pinch them together, like a dumpling, to seal in filling. Place in baking dish, seam side down. Repeat with remaining dough, placing each round side by side.
  7. Melt remaining 3 tablespoons butter and pour over rolls. Set aside to rise in a warm spot for 30 minutes. Alternatively, cover tightly with plastic wrap and refrigerate overnight.
  8. If buchteln are refrigerated, remove and let sit at room temperature for 1 hour before baking. Remove plastic wrap and bake until sweet rolls are puffy and light golden brown on the top, 24 to 28 minutes (they may take a few minutes longer if refrigerated), rotating pan front to back halfway through. Transfer to a rack to cool for 15 minutes. Dust with powdered sugar and serve immediately.