Even though Buchteln is a pretty unknown Austrian sweet dish, to me and my family they are pretty familiar. This is probably due to my dad, who firstly makes the best sweet yeast dough and secondly bakes Buchteln for us whenever he feels like it (which is fairly often;). However if you are not familiar with them or haven’t even heard of them, here is what you need to know: Buchteln are little sweet yeast pull-apart buns, filled with ‘powidl’ (which is plum jam). The mixture of an inner sweetness surrounded by a fluffy, slightly moist dough makes this specialty so unique and they always remind me of little clouds. So if you're in the mood for a sweet challenge and want to try something new, I would recommend you give these ones a try!
Buchteln Ingredients
Powidl/Plum Jam - I highly suggest not swapping the jam for another, as plum jam goes best with this recipe and also makes it so special and unique.
Powdered Sugar - Sprinkle some powdered sugar on these delicious clouds so they look like they're covered in soft powdery snow.
Flour - To make it a little healthier and a little more nutritious, combine half all-purpose flour with half whole wheat flour.
Buchteln Tips
Margarine - Make sure that you brush your Buchteln well with margarine so that they can be easily pulled apart after baking. (The most satisfying part of all ;)
Knead - Use your hands to knead the dough, you'll know when you've kneaded enough as almost nothing will stick to your hands by then.
Dough Rise/Resting Time - The longer the dough is allowed to rest, the more it rises. Additionally, the more the dough rises, the softer it becomes.
Ingredients
Medium - 8x8 baking pan - 55 minutes + Rest Basic Sweet Yeast Dough
500g All-purpose flour
1 tsp Dry yeast
30g Sugar
210ml Plant-based Milk
80g Margarine
350g Plum Jam
80g Margarine
Instructions
Combine sugar, flour, and yeast in a bowl.
Melt the margarine and pour the milk over it. Now add the liquid ingredients to the dry mixture. Knead until you have a nice, non-sticky dough.
Form the dough into a ball, cover the bowl and let the dough rest for at least 45 minutes.
Preheat the oven to 350°F and grease the baking pan.
Divide the dough into small equal-sized pieces, each piece the size of your palm when flattened.
Scoop one to two tsp of plum jam onto each piece of dough.
Fold the dough over the jam and pinch the ends firmly so that the jam is completely encapsulated.
Brush each plum ball with margarine and place each one at a time in the baking pan, smooth side up. Make sure each ball is covered with enough margarine so they're easy to pull apart later.
Place the baking pan into the oven. Bake for 35 minutes or until golden brown on top.
Pull each bun apart, sprinkle them with powdered sugar and enjoy.
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