Buchteln with custard

Nora

Buchteln, served with a delicious homemade vanilla sauce, is an Austrian Dessert that you can easily prepare at home. The small dumplings made of yeast dough are filled with apricot jam, chocolate, or traditionally Powidl (plum jam) and baked in the oven. Serve with vanilla custard or apple compote.

5 from 33 votes

Cook ModePrevent your screen from going dark

Save Recipe

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Rising Time 1 10

Total Time 2 5

Course Dessert, Main Course

Cuisine Austrian

Servings Servings

Calories 416 kcal

Equipment

Cast iron pan
Cooking Pot Or glass measuring cup
Baking thermometer
Mixing bowls
Kitchen machine
Whisk
Rolling Pin
Small pan for melting the butter
Pastry brush
Spoon
Baking tray

Ingredients

1 cup Milk
¼ cup Yeast fresh
½ cup Powdered sugar
½ stick Butter unsalted
¾ teaspoon Salt
3 ¾ cups Flour
4 Egg yolk
1 ¼ tablespoon Vanilla sugar
Butter for coating
Powdered sugar to sprinkle before serving

Filling

1 ¼ g Apricot jam

Optional Filling I

Chocolate

Optional Filling II - classic

Powidl plum jam
Cinnamon
Rum

Instructions

Pre Dough

Heat 1 cup Milk to about 86 °F // 30 °C.
1 cup Milk
Pour half of the heated milk into a mixing bowl and sprinkle in ¼ cup Yeast.
¼ cup Yeast, 1 cup Milk
Mix with a whisk to a thick mushy dough.
Dust with a bit of flour (just enough to cover the Dampfl), and cover with a tea towel.
3 ¾ cups Flour
Place the pre-dough in a warm place and let it rise (about 20-30 minutes).

Dough

Once the pre-dough is ready, it is time to knead the dough. Put the dough in the food processor equipped with a dough hook and turn it on low.
Now gradually add the other half of the warmed milk, ½ cup Powdered sugar, ½ stick Butter, ¾ teaspoon Salt, 3 ¾ cups Flour, 4 Egg yolk, 1 ¼ tablespoon Vanilla sugar.
Let the machine knead until a beautiful dough is formed.
Cover the dough with a tea towel and let it rise for another 20 minutes.
In a small pan, melt the butter and spread the pan with the melted butter.
Butter

Shaping the Buchteln

Roll out the dough thinly and cut it into squares (2x2 inch // 5x5 cm).
Place a teaspoon of 1 ¼ g Apricot jam, Chocolate, Powidl, Cinnamon, or Rum desired filling in the middle of the dough pieces.
1 ¼ g Apricot jam, Chocolate, Powidl, Cinnamon, Rum
Once the filling is placed on the dough square, close the open side of the Buchteln by twisting all four corners together.
Place the finished, filled Buchtel, end down, in the prepared pan. It is essential that you place them close together.
Once all the Buchteln are filled and formed (and there is no more room in the pan), brush the Buchteln lying against each other with the melted Butter.
Let them rise covered in a warm place for another 20 minutes.

Baking and Serving

Meanwhile, preheat the oven to about 356 °F // 180 °C top/bottom heat.
After the 20 minutes, bake the cakes on the middle rack for about 25 minutes.
Before serving, let cool briefly over and sprinkle with Powdered sugar. Serve with vanilla sauce or apple compote!
Powdered sugar

Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!

Keyword Austrian sweet rolls, Buchteln, Buchteln dessert, Sweet Austrian yeast buns

Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!

Nutrition values are estimates only, using online calculators. Please verify using your own data.