Buchteln (Austrian Stuffed Sweet Rolls)
User Reviews
5
Buchteln (Austrian Stuffed Sweet Rolls)
Description
The Buchteln dough combines warm milk and activated yeast with flour, sugar, salt, melted butter, egg, and vanilla extract to form a smooth, elastic dough that passes the windowpane test when properly kneaded. After proofing, the dough is divided and filled with apricot jam, encasing the sweet filling inside individual rolls placed close together in a greased baking dish. During baking, the rolls expand and stick together slightly, creating pull-apart portions with a golden surface.
The texture is soft and fluffy with a mildly sweet flavor enhanced by the apricot jam center. A final dusting of confectioners' sugar adds a subtle sweetness and decorative touch. Buchteln can be served warm fresh from the oven or at room temperature, suitable for breakfast, dessert, or a snack.
For best texture, serve them fresh or refreshed with a brief warming in an oven or toaster oven. If dough stickiness persists after mixing, adding small amounts of flour while kneading is recommended. Proofing in a slightly warmed oven can help in cooler environments. Traditional fillings vary by region, and apricot jam is typical in Austria.
Ingredients
- ½ cup plus 2 tablespoons milk heated until warm (100 to 115°F, 150 ml
- 1 ½ teaspoons active dry yeast 5 g
- 2 ¾ cups plus 2 tablespoons all-purpose flour plus more as needed, 355 g
- 3 tablespoons plus 2 teaspoons granulated sugar 40 g
- ¼ teaspoon kosher salt
- 5 ½ tablespoons unsalted butter melted, 77 g
- 1 egg large
- ½ teaspoon vanilla extract pure
To Assemble and Finish:
- 4 tablespoons apricot jam smooth, or powidl
- 1 tablespoon unsalted butter melted for the pan and topping (or more as needed
- confectioners' sugar for dusting
Instructions
- Combine the warm milk and yeast in a liquid measuring cup or bowl and allow to stand for about 10 minutes to activate the yeast.
- In the bowl of an electric stand mixer fitted with a dough hook, add the flour, sugar and salt and give it a quick stir just to combine. Add the milk-yeast mixture, melted butter, egg, and vanilla extract, and mix together on medium speed for about 5 minutes. The dough should pull away from the sides of the bowl, be very elastic, but not sticky. You should also be able to stretch a small piece of dough with your hands so it is thin enough and nearly transparent without it ripping (windowpane test).
- Cover the bowl with a clean tea towel or plastic wrap and allow the dough to rise in a warm spot until doubled in size (about 1 to 2 hours but really depends on ambient temperature).
- Brush some but not all of the 1 tablespoon melted butter in a baking dish (rectangular, oval, and round will all work) approximately 12-by-7-inches in size give or take (about 1.75 to 2 quarts volume).
- Transfer the dough to a lightly floured surface, deflate it, and divide it into 12 equal pieces (each weighing about 55 grams). For each ball of dough, fold the edges under the middle a couple of times so you will get a nice ball with a smooth surface on the top, then flip them over so the smooth side is on the bottom.
- Flatten each ball with your palm to a circle with a diameter of 3 to 3 ½ inches. Put 1 teaspoon of jam into the center of each disc of dough, then lift up the edges of the dough, bringing them together and pinch to seal, smoothing out the dough as best you can. Be sure to avoid getting jam on the edges of the dough because it won’t stick together to seal. Flip the ball over so the sealed side is on the bottom and the smooth side is on top. Set aside. Repeat with the remaining dough and jam until you have 12 sealed balls.
- Transfer the sealed balls of dough with the sealed side down into the prepared dish. It’s ok if they are touching. Brush the buchteln all over with the remaining melted butter (remelt it if necessary). Loosely cover and proof again in a warm-ish spot for about 30 minutes until puffed up. If they appear dry afterwards, you may brush them all with a bit more melted butter.
- Preheat the oven to 375°F / 190°C with the oven rack in the center. Bake the buchteln for about 25 to 30 minutes or until golden brown.
- Cool for about 15 to 20 minutes, then dust with confectioners’ (icing) sugar and serve. You can also serve them with a vanilla sauce which is quite traditional. Store leftover buchteln in an airtight container at room temperature.
Notes
- Buchteln are softest when eaten fresh or slightly warm; reheat briefly at 350°F to restore softness if needed.
- If dough is too sticky, add flour incrementally while kneading until elastic and not sticky.
- For houses without a warm spot, proof dough in a slightly warmed oven for better rising.
- Apricot jam is the traditional Austrian filling, but variations with poppy seed or powidl are also common.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 195kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 30mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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