Buchteln
Buchteln are pillowy, pull-apart yeast buns filled with spiced plum jam, baked nestled together in a buttered dish. In Italian, they are sometimes called focaccine dolci tirolesi.
- Prep
- 35 min
- Cook
- 30 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Ceramic or metal baking dish
- •Large mixing bowl
- •Rolling pin
- •Pastry brush
- •Kitchen scale
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18 g
- carbs
- 58 g
- fibre
- 2 g
- protein
- 8 g
- calories
- 420 kcal
Instructions
- 1
Dissolve yeast and one teaspoon of sugar in warm milk until frothy and active, about ten minutes.
- 2
Combine the flour, remaining sugar, lemon zest, and salt in a large mixing bowl.
- 3
Add the yeast liquid, egg yolks, whole egg, and half the melted butter to the bowl.
- 4
Knead the mixture for ten minutes until a soft, supple, and elastic dough forms.
- 5
Cover the bowl and let the dough rise in a draught-free spot for one hour until doubled.
- 6
Roll the risen dough onto a lightly floured board to one centimetre thickness.
- 7
Cut the dough into twelve equal squares using a sharp knife or pastry wheel.
- 8
Spoon a rounded teaspoon of plum jam into the centre of each square.
- 9
Pinch the edges together firmly over the filling to seal into smooth, tight balls.
- 10
Dip each ball into the remaining melted butter and place seam-side down in a buttered dish.
- 11
Cover and let the buns prove for thirty minutes until puffed and touching tightly.
- 12
Bake at 180 degrees C for twenty-five minutes until golden brown, then dust with icing sugar.
Chef's tips
Ensure the plum jam is thick and firm so it does not leak out during baking. Pinch the dough seams together firmly with dry fingertips before dipping the buns into the melted butter.
Ingredient substitutions
- plum jam → apricot jam, lingonberry preserve, or hazelnut chocolate spread
- fresh yeast → 7 g fast-action dried yeast mixed directly into the flour
Storage
Store leftover buns in an airtight container at room temperature for up to two days.
Reheating
Warm gently in a moderate oven at 150 degrees C for eight minutes before serving.
Common mistakes to avoid
- •Using runny jam which bursts through the dough seams while baking
- •Not sealing the dough tightly around the filling, causing jam leaks
- •Baking in an overly hot oven which burns the crust before the crumb cooks through
Serving suggestions
Cooked Buchteln?
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