Buchteln (Bavarian-Austrian yeast buns filled with jam, with vanilla sauce)

Buchteln are the soft, buttery, jam-filled yeast buns of Central European cooking. They bake side by side, so their sides stay soft and they are easy to pull apart. With vanilla sauce and icing sugar they are a perfect Sunday dessert.

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Method

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1. Knead the dough ingredients into a smooth dough and let rise covered for 1 hour until doubled. ⏱ Timer: 1 h
2. Divide the dough into 12 pieces and press each flat.
3. Put 1 teaspoon of jam in the middle, close and roll into a ball.
4. Place the buns tightly next to each other, seam-side down, in a buttered tin of about 24 cm.
5. Brush with melted butter and let rise for 20 minutes. ⏱ Timer: 20 min
6. Bake in an oven preheated to 180°C for 25-30 minutes until golden. ⏱ Timer: 25 min
7. Dust with icing sugar and serve warm with vanilla sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not put in too much jam, as it can leak out during baking.
• Buns placed seam-side down hold their filling nicely.
• Best fresh and warm, but they stay soft the next day too.

Frequently asked questions

How do they differ from Germknödel?

Buchteln are baked in the oven, while Germknödel are steamed dumplings.

With other fillings?

Quark, poppy seed or walnut work excellently too.

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