Buchteln (sweet leavened dough treats)

Buchteln are sweet treats of Austrian origin typical of Central European cuisine and also widespread in some areas of Italy, such as South Tyrol. They are prepared with leavened dough and often filled with jam or other sweet ingredients. Let me guide you through the preparation of these delicious soft brioche buns.

Ingredients

• 500 g of all-purpose flour
• 250 ml of lukewarm milk
• 70 g of sugar
• 70 g of melted butter
• 1 egg
• 1 cube of fresh yeast (25 g) or 7 g of dry yeast
• Grated zest of 1 lemon
• 1 pinch of salt
• Apricot jam or another filling of your choice
• Powdered sugar for decoration

For the mold:

• Butter for greasing
• Breadcrumbs for dusting

Preparation

1. Dissolve fresh yeast in warm milk with a teaspoon of sugar. If using dry yeast, follow the manufacturer’s instructions, which usually involves mixing it directly with the flour.
2. In a large bowl, mix the sifted flour with the remaining sugar, melted butter, egg, milk with yeast, lemon zest, and a pinch of salt until the mixture is smooth and uniform.
3. Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free place until it doubles in volume, about 1-2 hours.
4. After the first rise, turn the dough out onto a lightly floured surface and divide it into portions of about 60-70 grams each.
5. Flatten each portion in the palm of your hand and place a teaspoon of jam or chosen filling in the center.
6. Close the dough around the filling, forming balls, and ensure they are well-sealed.
7. Grease a baking pan with butter and sprinkle with breadcrumbs.
8. Place the filled balls into the mold, leaving some space between each one to allow for a second rise.
9. Cover with a kitchen towel and let rise for another 30 minutes.
10. Preheat the oven to 180 °C and once the Buchteln have risen, bake for about 25-30 minutes, until they turn golden.
11. Once baked, let them cool down slightly and before serving dust them with powdered sugar.

Curiosity

Buchteln can be served accompanied by vanillesoße (a vanilla sauce) or enjoyed on their own. A Central European custom is to bake them all together in one mold so that they stick to each other and then have to be “pulled apart” at the time of serving, adding a fun communal gesture to the tasting experience.