You probably know German Buchteln from skiing, don’t you? If not, then it’s definitely time you got to know them!
They are like small sweet dumplings made from a yeast dough. A plum compote or a delicious vanilla sauce goes pretty well with it.
But what exactly are German Buchteln?
This is what Wikipedia says about it:
Buchteln (pl., sing. Buchtel; also Wuchtel(n), Ofennudel(n), Rohrnudel(n)), are sweet rolls made of yeast dough, filled with jam , ground poppy seeds, quark and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served mostly as a dessert but can also be used as a main dish. In the 19th century they could be boiled similar to dumplings.
The origin of the Buchteln is the region of Bohemina, but they play a major part in the Austian, Slovak, Slovenian and Hungarian Cuisine too. In Bavaria the Buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian buhtle or buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatia buhtle, in Polish buchta, and in Czech buchta or buchtička.
So basically Buchteln are sweet dumplings made from a yeast dough and hugely popular throughout Europe.
But what can we serve with it?
I like to prepare a quick vanilla sauce that is really ready in 10 minutes. Yes, in 10 minutes. I love it. It is not prepared with egg yolk, like the classic vanilla sauce, but with vanilla pudding powder instead. Sometimes you just need a little shortcut.
German Buchteln are traditionally available with plum jam, prunes, filled or pure. On their own, they have the advantage that you can eat them both cold and warm. They taste just as good the next day, but you can also just quickly reheat them in the microwave if you happen to have one.
Are they difficult to bake?
No – but they are time-consuming because you let the yeast dough rise twice. But the German Buchteln taste even better this way! Because letting it rise twice means that the dough becomes more fine-pored.
I always bake mine on the bottom shelf of the oven and use the fan. Also, to be on the safe side, I always make the toothpicks test to see if the dough is baked through! Because nobody likes to eat pastries that aren’t baked through.
Enjoy this wonderful dessert!
And if you are looking for a fabulous German Hefezopf recipe- just click here!
Great for the whole family!
- 15 minutes
- 1 hours
- 20 minutes
- 1 hours 35 minutes
|vanilla sugar (one pack)
|tsp lemon zest
|pinch of salt
|and as well
|Flour for the countertop
|butter for brushing and for the form
|powdered sugar to dust
|Express Vanilla Sauce
|packet of vanilla pudding
Steps of preparation
- Slightly warm the milk
- Put the yeast in the bowl and pour the lukewarm milk over it and mix together briefly
- Add the flour, sugar, rum, lemon zest, vanilla sugar, salt and egg yolk and knead everything together.
- Add the soft butter and knead to a smooth dough.
- Roughly, this will take a couple of minutes.
- Cover the bowl with the dough with a kitchen towel and let it rise in a warm place for 30 minutes
- Knead the dough again briefly and then form it into a roll with a little flour.
- Cut the roll into approx. 16 slices of 60g each and form into balls
- Grease an ovenproof casserole dish with butter and leave the balls covered in it for another 20 minutes
- Preheat the oven to 180 °C, Fan
- Melt the remaining butter and carefully brush the buns with it
- Bake the buns for about 20 minutes on the lowest shelf—prepare the vanilla sauce during this time
- Take the form out of the oven and let it cool down a bit. Dust with icing sugar and best serve with vanilla sauce
- While the buns are baking, put 4 tablespoons of the milk in a bowl and add the sugar and custard powder
- Mix everything together with a whisk
- Heat the rest of the milk and, when it boils, add the vanilla milk and let it boil briefly. Always stir!
- Take the milk off the stove and let it cool down.
- Serve with the buns and enjoy!