Buchteln Recipe Easy Jam-Filled Austrian Sweet Buns

Get ready to fall in love with Buchteln, those incredibly soft, pillowy, and utterly delicious Austrian sweet yeast buns! Imagine biting into a warm, fluffy roll, pulled apart from its neighbors, revealing a sweet burst of apricot jam. Dusted generously with powdered sugar, these delightful treats are a staple in Austrian and Central European kitchens, often enjoyed warm with a side of creamy vanilla sauce. While their roots trace back to Bohemia, Buchteln have found a cherished home in Vienna and beyond, making them a must-try for any sweet-toothed adventurer.

You'll adore this buchteln recipe because it offers one clear, easy-to-follow method, perfect even if you're tackling an enriched dough for the first time. We use pantry-friendly US ingredients, with precise gram measurements for the best results. Plus, we've included helpful make-ahead and freezer-friendly instructions so you can enjoy these delightful buns whenever a craving strikes!

Ingredients

• Dough Ingredients
• All-purpose flour: 480g (about 3 ½ cups)
• Milk: 240ml (1 cup), whole milk recommended
• Active dry yeast: 7g (2 ¼ teaspoons or 1 standard packet)
• Granulated sugar: 50g (¼ cup)
• Salt: 5g (¾ teaspoon)
• Large eggs: 2, at room temperature
• Unsalted butter: 85g (6 tablespoons), melted and cooled
• Vanilla extract: 1 teaspoon
• Filling & Finish
• Smooth apricot jam: 120g (½ cup), or a thick plum jam (powidl) for a traditional alternative
• Unsalted butter: 30g (2 tablespoons), melted, for pan and brushing
• Powdered sugar: For dusting

Directions

1. Activate the YeastWarm the milk in a small saucepan or microwave until it reaches 105-115°F (40-46°C). It should feel warm, not hot, to the touch. Pour the warm milk into a large mixing bowl (or the bowl of a stand mixer). Whisk in 1 teaspoon of the granulated sugar and the active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy. This indicates your yeast is active and ready to work! If it doesn't foam, your yeast might be old or the milk too hot/cold; start again with fresh yeast.
2. Mix and Knead the DoughIn a separate bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Once your yeast is foamy, add the eggs, melted (and cooled!) butter, and vanilla extract to the yeast mixture. Gradually add the dry ingredients to the wet ingredients.
   1. By hand: Mix with a sturdy spoon or rubber spatula until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-15 minutes.
   2. Stand mixer: Use the dough hook attachment and mix on low speed for 8-10 minutes.
   The dough should be soft, tacky but not sticky or gluey, and pull away from the sides of the bowl. To check if it's properly kneaded, perform the windowpane test: gently stretch a small piece of dough between your fingers. If it stretches thin enough to see light through without tearing, it's ready.
3. First RiseForm the kneaded dough into a smooth ball. Lightly grease a large bowl with a little oil or butter, place the dough ball inside, and turn it once to coat. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. If your kitchen is cool, a quick trick is to preheat your oven to its lowest setting (around 170°F/75°C) for 5 minutes, then turn it off. Place the covered dough inside the warm (but off!) oven to proof.
4. Divide and Pre-Shape Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured work surface. For consistent buns, weigh the entire dough and then divide it into 12 equal pieces (each piece should be roughly 65-70 grams). Gently pre-shape each piece into a tight ball by cupping it with your hand and rolling it against the counter. This helps build surface tension for a better rise.
5. Fill and Seal the Buns Working with one dough ball at a time, flatten it into a 3-4 inch (7-10 cm) disk, leaving the center slightly thicker than the edges. This thicker center helps contain the jam. Place just 1 teaspoon of smooth apricot jam in the center of each disk. Be careful not to overfill, as this is the primary cause of leaky buns! Bring the edges of the dough up and over the jam, pinching them firmly together to create a tight seal. Flip the bun seam-side down and gently re-round it with your hands.
   1. Mini Troubleshooting: If jam gets on the edges, wipe it off before sealing, as it can prevent the dough from sticking. If a seam won't stay closed, try pinching a tiny bit of dough from another part of the bun to reinforce the seal, or gently moisten the dry edges with a tiny bit of water.
   Second Rise in the Pan Thoroughly butter a 9x13-inch baking dish (a ceramic dish works beautifully here). Arrange the filled buns seam-side down in the prepared dish, leaving a little space between them; they will puff up and touch as they rise. Brush the tops of the buns generously with 1 tablespoon of melted butter. Cover the dish loosely with plastic wrap or a clean towel and let the buns rise again in a warm spot for 30-45 minutes, or until noticeably puffy and almost touching.
6. Bake Towards the end of the second rise, preheat your oven to 375°F (190°C). Position an oven rack in the center. Bake the Buchteln for 25-30 minutes, or until they are deeply golden brown on top. The buns should also be baked through at the base, with no raw dough visible between them when gently lifted. You can also check for an internal temperature of 200-205°F (93-96°C) for perfect doneness
7. Cool, Finish, and Serve Once baked, remove the Buchteln from the oven and let them rest in the pan for 10-15 minutes. This allows the crumb to set and the jam to cool slightly, preventing scalding. Brush the tops with the remaining 1 tablespoon of melted butter. Dust generously with powdered sugar just before serving. Pull them apart and enjoy warm as a cozy dessert, a delightful snack, or even a sweet main course, Austrian style! Optionally, serve them with a warm vanilla sauce (find a fantastic vanilla sauce recipe on our site!).