Imagine biting into a soft, pillowy pastry that oozes with warm, sweet jam and fills your kitchen with an aroma so divine it transports you straight to the charming bakeries of Austria. Buchteln are not just ordinary buns - they're a culinary experience that promises to elevate your baking skills and delight every single taste bud. Whether you're a seasoned baker or a curious home cook, these golden, butter-brushed treasures are about to become your new obsession!
Prep Time: 2 hrs
Cook Time: 25 mins
Total Time: 2 hrs 25 mins
Cuisine: Austrian
Serves: 12 buns
Ingredients
- 500g all-purpose flour
- 250ml milk
- 100g sugar
- 100g unsalted butter
- 1 packet dry yeast
- 1 egg
- 1 teaspoon vanilla extract
- Jam or fruit filling of choice
Instructions
- Warm the milk to lukewarm temperature (around 37°C) and dissolve the dry yeast with a teaspoon of sugar. Let it sit for 10 minutes until it becomes frothy and active.
- In a large mixing bowl, sift the all-purpose flour and create a well in the center. Add the activated yeast mixture, remaining sugar, softened butter, egg, and vanilla extract.
- Knead the dough thoroughly for about 10-15 minutes until it becomes smooth, elastic, and no longer sticks to the sides of the bowl. The dough should be soft and pliable.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for approximately 1 hour or until it doubles in size.
- Once risen, punch down the dough and transfer it to a lightly floured surface. Divide the dough into 12 equal portions.
- Flatten each dough portion into a small circle, place a spoonful of jam or fruit filling in the center, and carefully fold and seal the edges to create a smooth, round bun.
- Arrange the filled buns in a buttered baking dish, leaving a small space between each bun. Let them rise again for 30 minutes.
- Preheat the oven to 180°C (350°F). Brush the buns with melted butter for a golden, shiny finish.
- Bake the Buchteln for 20-25 minutes until they turn golden brown and sound hollow when tapped.
- Remove from the oven and let cool for 10 minutes. Optionally, dust with powdered sugar before serving warm.
Tips
- Yeast Activation is Key: Ensure your milk is precisely lukewarm (37°C) to activate the yeast properly without killing it.
- Kneading Technique: Don't rush the kneading process. A full 10-15 minutes develops the gluten, giving your Buchteln that signature soft, tender texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising - near a preheating oven or in a slightly warmed oven works perfectly.
- Filling Options: While traditional jam is classic, experiment with chocolate, cream cheese, or even savory fillings for a unique twist.
- Even Sizing: Use a kitchen scale to divide dough into equal portions, ensuring uniform baking and presentation.
- Butter Brush Magic: The melted butter brushed before baking creates a beautiful golden sheen and adds extra richness.
- Don't Overbake: Watch carefully in the last 5 minutes to prevent drying out - they should sound hollow but remain moist.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
