Buchteln — Print Recipe — The Culinary Codex

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

Ingredients

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.