Baking Challenge – European Style: Austrian Buchteln

A day late, but here they are! Tahdah… Austrian buchteln with cherry jam filling and vanilla sauce. And they are delicious!

Unfortunately the first batch I made, the dough didn’t rise – my guess is that the yeast was just too old – and therefore I had to start all over which threw my whole time management. Hence the delay… 🙂 Otherwise making them was pretty easy although a bit time consuming, because you have to let the dough rise twice.

I used the recipe from Baking with Sibella. She’s originating from Bosnia where Buchteln are also a well known kitchen staple. Sibella has some great recipes on her blog including another famous Austrian baked goody: Vienna Apple Strudel. So, hop on over there and check her site out.

Here is my baking process in pictures:

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Ingredients sans cherry jam and vanilla sauce.

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Dough before rising (forgot to take a picture after).

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Rolled out dough with a dollop of cherry jam.

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Dough balls placed in baking pan lined with parchement paper.

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Dough balls after they have risen and doubled in size. Luckily!

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Fresh out of the oven – and a little on the dark side…

I only made about half of Sibella’s recipe.
My list of ingredients
250 gr. flour (I had to add an additional 30-50 gr)
half pck of dry yeast
50 gr. sugar (or a little more if you like it sweeter)
1 pck of vanilla sugar (or tsp of vanilla extract)
125 ml warm milk
50 gr soft butter
1 egg (room temperatur)

Quick recipe (I adjusted it a little bit from Sibellas according to my experiences):
Mix together vanilla sugar, sugar, flour. Add a little of the warm milk to the yeast, mix and pour everything into a mould of the flour. Cover and wait for a couple of minutes. Then add rest of milk, butter and egg. Mix well and knead for several minutes. If the dough is sticky, add some more flour until it doesn’t stick to your fingers and/or sides of the bowl. Let rise in a warm place until double in size. Roll out dough 1/3 inch (0,8cm) and cut into squares or scoop out a small egg sized amount and press flat into the palm of your hand until your whole palm is covered. Fill it with a dollop of jam and cover it with all four sides. Press sides well together and roll back into a ball. Place in baking dish lined with parchment paper or well greased with butter. Melt some butter and rub dough balls with it. Let rise until double in size. Preheat oven to 180° Celsius (360° Fahrenheit) and bake for 25 minutes.

My Buchteln are filled with cherry jam and I served them with vanilla sauce.


Have you tried them yet? I would love to see how they turned out.


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