How to Make Buchteln: A Delicious Journey to Your Kitchen

Buchteln, also known as Austrian sweet rolls, are a delightful treat that will transport your taste buds to the heart of Vienna. These pillowy soft rolls, filled with a sweet, fruity filling and generously dusted with powdered sugar, are the perfect way to end a meal or enjoy a leisurely afternoon coffee. Today, I’m thrilled to guide you through the steps to make these delectable rolls in your own kitchen. Trust me, this recipe is easier than you think, and the end result is pure, melt-in-your-mouth bliss.

From Austrian Bakeries to Your Oven: Gathering the Ingredients

For the dough:

• 4 cups all-purpose flour, plus extra for dusting
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup warm milk (around 105°F)
• 2 large eggs, at room temperature
• 1/2 cup unsalted butter, melted and cooled, plus extra for greasing

For the filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 cup apricot jam (or your favorite fruit jam)

For the topping:

• 1/4 cup unsalted butter, melted
• Powdered sugar, for dusting

Tools of the Trade: Assembling Your Baking Arsenal

• Large mixing bowl
• Plastic wrap
• Rolling pin
• 9×13 inch baking dish
• Pastry brush
• Small saucepan

Let’s Get Baking: The Buchteln Making Process

Part 1: Creating the Cloud-like Dough

1. Activate the yeast: In your large mixing bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until the yeast is foamy. This means the yeast is active and ready to work its magic!
2. Combine the wet ingredients: To the yeast mixture, add the eggs, melted butter, and salt. Whisk everything together until well combined.
3. Gradually incorporate the flour: Gradually add the flour to the wet ingredients, one cup at a time, mixing until a soft, slightly sticky dough forms.
4. Knead to perfection: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
5. First rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Buchteln dough rising in a bowl

Part 2: The Sweet and Fruity Filling

1. Cream the butter and sugar: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. Add cinnamon: Stir in the ground cinnamon.

Part 3: Assembling the Buchteln

1. Punch down the dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
2. Roll it out: Roll the dough into a large rectangle, about 1/4 inch thick.
3. Spread the filling: Spread the butter and sugar mixture evenly over the dough.
4. Add the jam: Dot spoonfuls of apricot jam over the butter mixture.
5. Cut the dough: Cut the dough into 2-inch squares.
6. Layer in the baking dish: Grease a 9×13 inch baking dish with butter. Arrange the dough squares in the dish, leaving a little space between each one.

Unbaked buchteln in a baking dish

Part 4: The Final Rise and Bake

1. Second rise: Cover the baking dish loosely with plastic wrap and let the buchteln rise for another 30 minutes, or until they’re puffy.
2. Preheat and bake: Preheat your oven to 350°F (175°C).
3. Golden brown perfection: Bake the buchteln for 25-30 minutes, or until they are golden brown and cooked through.

Part 5: The Finishing Touch

1. Brush with melted butter: While the buchteln are still warm, brush them generously with the remaining melted butter.
2. Dust with powdered sugar: Dust generously with powdered sugar.

Serving and Enjoying Your Buchteln Masterpiece

Serve your warm buchteln as is, or with a dollop of whipped cream or vanilla sauce for an extra touch of indulgence. These sweet rolls are best enjoyed fresh out of the oven, when they are at their fluffiest and most flavorful.

Expert Tips and Tricks from Chef Emily Carter

“When making buchteln, it’s important to use warm milk, not hot, to activate the yeast. If the milk is too hot, it can kill the yeast and prevent the dough from rising properly.” – Chef Emily Carter, pastry chef and author of “Sweet Delights from Around the World.”

FAQs: Answering Your Buchteln Questions

Can I use a different type of jam?

Absolutely! Feel free to experiment with different fruit jams. Plum, strawberry, raspberry, or even a mix of berries would work wonderfully.

Can I freeze buchteln?

Yes, you can freeze the baked buchteln. Once they have cooled completely, wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm them up in a preheated oven at 300°F (150°C) for 10-15 minutes.

A Taste of Austria in Every Bite

There you have it! Your journey to buchteln perfection is complete. I encourage you to gather your ingredients and embark on this baking adventure. And when you do, be sure to share your experience and photos with us in the comments below! We love seeing your culinary creations come to life. Happy baking!