Buchteln

Name: Buchteln
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: 9 servings
Cuisine: Austrian
Ingredients: 500g all-purpose flour; 7g dry yeast; 200ml warm milk; 80g sugar; 80g butter, melted; 2 egg yolks; Pinch of salt; Zest of half a lemon; 150g apricot jam (Marillenmarmelade); 30g melted butter for brushing; Powdered sugar; Vanilla custard sauce (Vanillesauce)

Buchteln (BOOCH-teln)

Sweet Yeast Buns with Jam

⏱ Prep Time 30 min + rising

📈 Difficulty Medium

👥 Servings

🔥 Calories 323 kcal

Soft, pillowy baked yeast buns filled with apricot jam, served warm in a pool of vanilla custard sauce — Austrian baking at its coziest.

Nutrition & Info

Protein 8.0g

Carbs 48.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

square baking dish mixing bowl dough hook

Presentation Guide

Vessel: baking dish brought to table

Garnishes: powdered sugar

Accompaniments: warm vanilla custard sauce

Ingredients

500g all-purpose flour
7g dry yeast
200ml warm milk
80g sugar
80g butter, melted
2 egg yolks
Pinch of salt
Zest of half a lemon
150g apricot jam (Marillenmarmelade)
30g melted butter for brushing
Powdered sugar
Vanilla custard sauce (Vanillesauce)

Instructions

1
Dissolve yeast in warm milk with 1 tsp sugar. Let stand 10 min.
2
Mix flour, sugar, salt, and lemon zest. Add yeast mixture, egg yolks, and melted butter. Knead 8 min until smooth.
3
Cover and let rise 1 hour until doubled in size.
4
Punch down dough. Divide into 9 equal portions. Flatten each, place a teaspoon of apricot jam in center, pinch shut.
5
Place buns seam-down in a buttered baking dish, close together. Brush tops with melted butter. Let rise 20 min.
6
Bake at 180°C (350°F) for 25-30 min until golden brown on top. Dust with powdered sugar and serve warm with vanilla sauce.

💡

Did You Know?

Buchteln must be baked touching each other so they rise together into a soft, pull-apart cluster — baking them separately misses the point entirely.

Chef's Notes

Equipment Tips

square baking dish
mixing bowl
dough hook

Garnishing

powdered sugar

Accompaniments

warm vanilla custard sauce

The Story Behind Buchteln

Buchteln arrived in Vienna from Bohemia during the Austro-Hungarian Empire, where they were called buchty. They became an essential part of Austrian Mehlspeisen (flour-based dessert) culture, served in every Gasthaus and home kitchen. The combination with warm Vanillesauce is considered essential.

🕐 Traditionally enjoyed afternoon jause or dessert 📜 Origins: Bohemian origin, adopted by Austria

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