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Buchteln (Austrian Stuffed Sweet Rolls)
5 from 24 votes

Buchteln (Austrian Stuffed Sweet Rolls)

Buchteln are soft Austrian sweet rolls made from a yeast dough enriched with butter, sugar, and vanilla. The dough is kneaded until elastic and allowed to rise until doubled, then filled with apricot jam before baking in a buttered dish. The rolls bake into a tender, slightly sweet bread with a soft crumb and a dusting of confectioners' sugar. Their pillowy texture and fruity filling make them a comforting treat often served warm or at room temperature.

Prep Time
30 mins
Cook Time
30 mins
Proofing Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings: 12 servings
Calories: 195 kcal
Course: Dessert, Breakfast, Bread
Cuisine: Austrian, Czech

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

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  1. 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.
  2. 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).
  3. 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).
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 195

% 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.