Buchteln (Austrian Sweet Buns)
Originally, Buchteln (singular: Buchtel) were a Bohemian sweet dish. However, in the course of time they have become part of the traditional Austrian Cuisine.
- Prep
- 23 min
- Cook
- 54 min
- Total
- 1 hr 17 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Scald milk by bringing it to at least 180 °F (82 °C), then let it cool.
Procedure
Put the yeast in a small bowl and add some lukewarm milk to it. Add 1 teaspoon of sugar. Let it rest for a moment, as yeast in general needs some time to ferment.
Procedure
When ready, add the yeast mixture to the bowl with the flour. Put the remaining sugar into the bowl. Make sure the mixture has reached at least room temperature, then mix in the eggs and a pinch of salt. Finally, add ground lemon peel.
Procedure
Knead it until you get nice, smooth dough.
Procedure
Use a cloth to cover the bowl. Let it rest until the dough has risen significantly.
Procedure
In the meantime, thoroughly oil or butter a baking pan, preferably of about 5 to 10 cm height.
Procedure
When ready, take the dough and put it on a clean, floured surface. Roll the dough to 1 cm thickness. Divide it so that you get equal squares of about 4 x 4 square centimeters each.
Procedure
Top each square with a dollop of jam. Pinch together the 4 corners of the square to enclose the filling, then roll the bun in your hands to round it out.
Procedure
Place the buns side-by-side in the greased pan. Cover them with a cloth once more, and let them rest for 20 minutes.
Procedure
Bake the buns in a preheated oven until they are golden brown.
Notes, tips, and variations
Try dusting the buns with some powdered sugar.
Notes, tips, and variations
For extra flavor, you may also serve them with some vanilla sauce.
Conversion notes
↑ Original weight-based recipe given in grams. Ingredient order preserved. Flour presumed as all purpose. Yeast type presumed as fresh compressed. Pinch defined as 1/16 tsp. Lemon was ambiguous, procedure texts suggests it and parenthetical means 1 lemon peel only, 1 lemon presumed to have 2 tsp of peel (minus pith). Milk, jam, and pan oil amounts unknown.
Conversion notes
↑ Volumetric values are approximate, and were calculated from USDA National Nutrient Database data. To conserve column space, tablespoons were abbreviated as "T", and teaspoons as "t".
Conversion notes
↑ This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1% active dry yeast, although you can expect fermentation time to increase somewhat. Further reductions will reduce yeast flavor even more, and those same reductions will result in longer times to rise during bulk ferment.
Conversion notes
↑ A typical water amount would be 50-70% (based on flour weight), likely 57-62% depending on protein of flour, so 60% is a single average figure to work with. Eggs are 76% water, so 20% * 76% = 15.2%, which is the amount of water eggs have contributed. Butter is about 16% water, so 24% * 16% = 3.84%, or about 4%. 60% - 15% - 4% = 41%. Whole milk is about 88% water. 41% ÷ 88% ≈ 46.59%. Thus, baker's % whole milk value should be somewhere around the value of 47%. Values to try would be in the approximate range of 37-57%.
Photo: primaballerina85 · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 16 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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