Buchteln – Sweet Austrian Yeast Buns

Method14 steps

1. 1

   Step 1: In a large mixing bowl sprinkle the yeast over the warm milk (150 ml) and set it aside for 10 minutes for the yeast to dissolve and activate.

   Activate yeast in warm milk · 10 minUses 150 ml warm milk (½ cup plus 2 tbsp) · 1 ½ teaspoons (5 g) active dry yeast

2. 2

   Step 2: Stir in sugar, egg (1), melted (lightly cooled) butter (77 g), vanilla (½ teaspoon) and salt (¼ teaspoon) with a hand whisk.

   Uses Yeast activated in warm milk · 3 tablespoons (40 g) sugar · 1 large egg · 77 g melted unsalted butter for dough (about 5½ tbsp) · ½ teaspoon vanilla extract · ¼ teaspoon salt

3. 3

   Step 3: Stir in 200 g of the measured 325 g flour with a whisk until the thick batter is lump-free. Switch to a sturdy spoon and gradually stir in the remaining 125 g flour.

   Uses Yeast, milk and enriched dough liquids · 325 g all-purpose flour (about 2½ cups)

4. 4

   Step 4: When all ingredients come together fold the edges into the center for a couple of minutes. Keep your dough in the mixing bowl for that. The dough will be sticky, but refrain from adding more flour. It helps if you oil your clean hands before you knead a sticky dough. Knead until smooth, about 5 minutes.

   Uses Mixed sticky bun dough · A little oil for hands if the dough is sticky

5. 5

   Step 5: Let the dough rise, covered at warm room temperature until doubled in volume (about 3/4 to 1 hour).

   First rise · 60 minUses Smooth kneaded bun dough

6. 6

   Step 6: Transfer the dough onto a lightly floured surface and divide it into 12 equal parts. Keep pieces you don’t need right away covered.

   Uses Risen bun dough · A little extra flour for the work surface

7. 7

   Step 7: Fold the edges of each piece into the middle a couple of times so you will get a nice ball with a smooth surface on the bottom side. Flatten each ball with your palm to a circle with a diameter of 3 to 3 ½ inch, keeping the center slightly thicker than the edges. Usually this part works without using any additional flour. If the dough keeps sticking to your countertop, add some.

   Uses Twelve dough portions · A little extra flour for the work surface

8. 8

   Step 8: Put 1 teaspoon of smooth apricot jam in the center of each round. Wrap the dough around the filling and pinch the edges tightly closed, keeping jam off the edges. If jam touches an edge, wipe it away before sealing. Round each bun gently.

   Uses Twelve flattened dough rounds · 1 tsp jam per bun (12 tsp / 4 tbsp total from the available jam)

9. 9

   Step 9: Put every Buchtel with the sealed side down onto a lightly floured surface until you have finished filling all of them.

   Uses Twelve sealed jam-filled buns · A little extra flour for the work surface

10. 10

    Step 10: Use the 3 tablespoons coating butter for both the pan and buns: brush the baking pan lightly, place the buns seam side down, and brush them with the remaining butter until coated.

    Uses Sealed jam-filled buns · 3 tbsp melted unsalted butter for pan and bun coating

11. 11

    Step 11: Place the Buchteln, coated with butter, in your baking pan. You can do this tightly packed (traditional way) or give them a little, but not too much space. They will still rise during the second proofing and baking. If you feel there are too many of them, you can place the remaining in a lined muffin tin.

    Uses Butter-coated jam-filled buns

12. 12

    Step 12: Let the buns proof for 20–30 minutes at warm room temperature until puffy. Cover the pan if the covering will not touch the buns. While they proof, preheat the oven to 375°F (190°C). If the buns were uncovered and look dry, brush with any remaining coating butter.

    Second proof · 30 minUses Buns arranged in baking pan

13. 13

    Step 13: Bake them at 375 °F/ 190 °C in the preheated oven (center) for about 25 minutes (minimum 20 minutes). When they are golden-brown in color, take them out of the oven.

    Bake until golden · 25 minUses Puffy proofed filled buns

14. 14

    Step 14: Let the Buchteln cool for 5-10 minutes and serve them dusted with confectioner’s sugar. Enjoy!

    Cool before serving · 10 minUses Baked buchteln · Powdered sugar for dusting