Buchteln are a classic Austrian pastry, famously served at Café Hawelka in Vienna. Originating in the historic region of Bohemia, the recipe traveled into Austria and Germany, where they are often called Ofennudeln, literally “oven noodles.” These sweet yeast buns are often filled with plum jam (in Austria commonly “Powidl”), dusted with powdered sugar, or served with warm vanilla sauce. They are baked together in a single pan so the buns touch one another, resulting in tender, pull-apart portions. Serve Buchteln hot as a comforting main sweet dish or as a delightful dessert. Happy cooking!
Ingredients Buchteln
(serves 4–6)
500 g plain flour
1 packet dry yeast
100 g sugar
a pinch of salt
75 g butter, softened
250 ml warm milk
2 eggs
extra flour for shaping the dough
Cooking Instructions Buchteln
1. In a large bowl, combine the flour, dry yeast, sugar and salt. Using a mixer with a dough hook or by hand, add the warm milk and softened butter and mix until a rough dough forms.
2. Add the eggs and continue kneading until the dough is smooth and elastic, about 5–8 minutes. Cover the bowl and let the dough rest in a warm place until it has roughly doubled in size, about 30–45 minutes.
3. Lightly flour a work surface and shape the risen dough into a log. Divide it into 9 equal pieces.
4. Roll each piece into a ball and, if desired, press a spoonful of plum jam or Powidl into the center before closing the ball around the filling.
5. Place the balls seam-side down in a greased ovenproof baking dish so they touch each other. Cover and let rest for another 10–15 minutes to puff slightly.
6. Preheat the oven to 200 °C (about 390 °F). Bake the Buchteln for 20–30 minutes, until golden brown on top and cooked through.
Serve the Buchteln hot, sprinkled with powdered sugar and accompanied by warm vanilla sauce for the best result.
Find the recipe for homemade vanilla sauce on the original site mentioned with the recipe if you’d like to prepare it from scratch.
