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Buchteln – Jam-filled Rolls

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Buchteln are sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum Powidl jam. Buchteln are topped with vanilla sauce, icing (powdered) sugar or eaten plain and warm. Buchteln are served mostly as a dessert but can also be used as a main dish.

The origin of the Buchteln is the region of Bohemia, but they also play a part in Austrian, Slovak, Slovenian, and Hungarian cuisines. In Bavaria the Buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian buhtle or buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchty or buchta or buchtičky or buchtička.

Buchteln - Jam-filled Rolls

It's the understated nature of these sweet milk bread buns that makes them so wonderful. While typically filled with a little plum jam, the rolls may also include other fruit jam, curd, or poppy-seed filling.
5 from 1 vote
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Author: The Cook

Ingredients

  • 4 cups strong bread or pizza flour, plus extra to dust
  • cup caster sugar
  • 2 sachets dried yeast
  • 1 teaspoon salt
  • 200 ml lukewarm milk
  • teaspoon natural vanilla essence or extract
  • 2 lemons, zest finely grated
  • 100 g butter, melted and cooled, plus extra, melted to brush
  • 1 egg
  • 1 egg yolk
  • ½ cup plum jam
  • icing sugar (powdered sugar), to dust

Instructions

  • Combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Use a fork to whisk the milk, butter, egg, egg yolk, vanilla and lemon zest together until evenly combined. Add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.Turn the dough onto a lightly floured surface and knead for 5 minutes or until it is smooth and elastic and springs back when you push your finger into it.Brush a large bowl with extra melted butter to grease. Add the dough turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.Preheat oven to 190°C (170°C fan-forced). Brush a 22 cm springform pan with melted butter and line the base with non-stick baking paper.
  • Combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Use a fork to whisk the milk, butter, egg, egg yolk, vanilla and lemon zest together until evenly combined. Add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
  • Turn the dough onto a lightly floured surface and knead for 5 minutes or until it is smooth and elastic and springs back when you push your finger into it.
  • Brush a large bowl with extra melted butter to grease. Add the dough turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
  • Preheat oven to 190°C (170°C fan-forced). Brush a 22 cm springform pan with melted butter and line the base with non-stick baking paper.
  • When the dough has doubled in size knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough into a 32 cm x 32 cm square about 8 mm thick. Use a sharp knife or a pizza cutter to cut the dough into 16 x 8 cm squares. Place a heaped teaspoonful of the jam in the centre of a dough square and bring the opposite corners together to enclose the jam, pinching to seal and gently shaping into a ball. Repeat with the remaining dough squares and jam, placing them into the prepared tin as you make them, seam side down.
  • Brush the rolls with about 1 tablespoon of extra melted butter. Cover with a slightly damp tea towel and place in a warm, draught-free place for 40 minutes or until doubled in size.
  • Bake in preheated oven for 40 minutes or until well risen, golden and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before removing the side of the tin. Serve warm dusted with icing sugar or transfer to a wire rack to cool at room temperature.
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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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