Buchteln (Austrian Sweet Buns)

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Buchteln, a delightful yeast-based pastry filled with jam, often apricot, and dusted with powdered sugar, is a beloved treat with deep roots in Central European cuisine. These soft, pillowy rolls have a rich history and a simple, yet exquisite beauty that has made them a cherished part of many cultural traditions.

They are traditionally served with apricot jam and crème anglaise (vanilla sauce).

Historical Roots

The origin of Buchteln can be traced back to the Bohemian region, which is now part of the Czech Republic. Over time, these sweet rolls spread throughout Central Europe, becoming particularly popular in Austria, Germany, and Hungary. They were often enjoyed during festive occasions and family gatherings, symbolizing warmth and togetherness.

In the Austro-Hungarian Empire, Buchteln became a staple dessert, known for their versatility and comforting taste. The traditional filling of apricot jam, a staple in many Central European kitchens, added a sweet and tangy flavor that perfectly complemented the soft, buttery dough. Over the centuries, variations of Buchteln have emerged, with some recipes incorporating different fillings like plum jam, poppy seeds, or even chocolate.

The beauty of Buchteln lies not just in their taste, but in their ability to bring people together. In many Central European households, the making of Buchteln is a cherished tradition, passed down through generations. It’s a recipe that often involves the whole family, with children helping to shape the dough and grandparents sharing stories of past celebrations.

Buchteln also symbolize the blending of cultures within Central Europe. Each region has its unique twist on the recipe, reflecting local tastes and ingredients. Despite these variations, the essence of Buchteln remains the same: a simple, comforting treat that embodies the warmth of home and the joy of sharing food with loved ones.

Buchteln – shaped and proofed, ready to bake

For me, Buchteln are more than just a delicious pastry, they are a connection to my Austrian roots. Growing up in a multicultural family, these sweet rolls remind me of my heritage and the rich culinary traditions of Austria. Making Buchteln allows me to honor my ancestry and share a piece of my cultural background with others. The process of baking these treats, from kneading the dough to filling each piece with jam, brings a sense of nostalgia and pride, connecting me to the generations before me who cherished this beloved pastry.

Today, Buchteln continue to be a favorite in many bakeries and homes across Central Europe. They are enjoyed as a breakfast treat, a dessert, or simply a delightful snack with a cup of coffee or tea. Modern bakers have even experimented with new fillings and flavorings, adding a contemporary twist to this classic pastry.

In a world where food often becomes a symbol of cultural identity, Buchteln stand out as a testament to the rich culinary heritage of Central Europe. Their enduring popularity is a reminder of the simple pleasures of homemade baked goods and the timeless tradition of sharing food with those we care about.

Whether you’re savoring a freshly baked Buchtel on a cozy morning or introducing this delightful pastry to friends and family, you’re partaking in a tradition that spans centuries and crosses borders. The beauty of Buchteln is in their simplicity, their history, and their ability to bring a little bit of sweetness into our lives.

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Buchteln (Austrian Sweet Buns)

Yield: 10

Author: Yasmeen's Kitchen Diary

Prep time: 10 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 35 M

These sweet and fluffy traditional Austrian buns are often enjoyed warm, traditionally dusted with powdered sugar and served with apricot jam and vanilla sauce, and make for a delightful dessert or breakfast treat.

Ingredients

• 7 g instant yeast
• 250 ml warm milk
• 500 g bread flour
• 80 g sugar
• 1 teaspoon salt
• 2 whole eggs
• 125 g soft unsalted butter
• 350 g apricot jam
• Melted butter, for brushing
• Icing sugar, for dusting

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In another bowl, add the eggs, butter, milk, and yeast.
3. Add the wet ingredients to the dry ingredients with a dough-hook attachment, knead the dough for 5 minutes until a smooth dough forms.
4. Cover the bowl with a damp cloth or plastic and let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
5. Punch down the dough and divide it into equal portions (typically 10-12 pieces).
6. If using the jam as a filling, flatten each piece slightly, place a spoonful of apricot jam in the center, and fold the dough around the jam to form a ball. Or keep it plain and shape it into a tight ball.
7. Place the balls seam-side down in a greased baking dish, close together but not touching.
8. Cover and let the shaped Buchteln rise for another 30 minutes.
9. Preheat your oven to 180°C (350°F).
10. Brush the Buchteln with melted butter before baking.
11. Bake for 25-30 minutes, or until golden brown.
12. Brush with more melted butter while hot, if desired.
13. Let cool slightly and dust with powdered sugar before serving.

Notes

Kneading: Kneading the dough well is crucial for developing gluten, which contributes to the dough's elasticity and final texture. Aim for a smooth and elastic dough.

Rising time: Allow the dough to rise in a warm area. If your kitchen is cool, you can place the dough in an oven with the light on to create a warm environment.

Filling: Be careful not to overfill the dough pieces with apricot jam. Overfilling can cause the jam to leak during baking.

Shaping: Make sure to pinch the seams well when forming the balls to prevent the filling from leaking out.

Baking dish: Arrange the dough balls close together but not touching in the baking dish. This helps them rise upward rather than spreading out, resulting in a soft, pillowy texture.

Brushing with butter: Brushing the Buchteln with melted butter before and after baking adds richness and helps achieve a golden-brown crust.

Serving: Buchteln are best served warm. If you plan to serve them later, reheat them gently to enjoy their soft, fluffy texture.

Variations: While apricot jam is traditional, you can experiment with other fillings like plum jam, chocolate, or nut spreads.

Storage: Store leftover Buchteln in an airtight container at room temperature for up to 2 days or freeze them in a freezer bag for up to a month. Reheat them in the oven before serving.

For yeast options: you can use fresh yeast, active dry yeast, or instant yeast. Fresh yeast gives a robust flavor but has a short shelf life and needs to be dissolved in liquid. Active dry yeast needs to be dissolved in warm liquid and has a longer shelf life. Instant yeast can be mixed directly with dry ingredients and acts faster than the other types. 

Nutrition Facts

Calories

419.53

Fat (grams)

13.2 g

Sat. Fat (grams)

7.57 g

Carbs (grams)

68.34 g

Fiber (grams)

1.49 g

Net carbs

66.83 g

Sugar (grams)

24.61 g

Protein (grams)

8.58 g

Sodium (milligrams)

274.88 mg

Cholesterol (grams)

63.78 mg

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bread, apricot, vanilla, sweet, buns, sugar, sweet, desserts

dessert, baking, bread

Austrian

Bon appétit!