Buchteln are a very famous dessert treat from central Europe, and I have been wanting to introduce you to it for a while now.
These sweet Buns are typically made with yeast and frequently they are stuffed with jam or sometimes even with other surprises such as Topfen or even nuts.
You will find this traditional dish all around the alps in the heart of Europe but often you might not be able to recognize it in a menu because of the many names it is known for.
Buchteln are also known as Wuchteln, Rohrnudeln and Ofennudeln in German, the names pretty much depend on the location.
We Austrians call them Buchteln and I believe the South Tyroleans in Italy know the sweet buns by the same name.
However, originally it appears that the Buchteln were created in Bohemia ( Czech Republic) and are known today as Buchtičky.
No idea when the yeast buns appeared first, but a fact is that some 500 years ago the Bohemian kingdom was taken over by the Habsburg Monarchy and remained a part of the Austrian-Hungarian Empire until the end of the 1st world war.
Therefore my wild guess is that the buns must have been in existence for a while, because they reached far over the Austrian Empire.
Locals from the German and Slavic speaking countries must have loved it so much that it became an essential celebratory dessert dish in each house.
The original Bohemian and Austrian Buchtel includes a jam stuffing, more precisely a harder Prune Jam stuffing which is better known as Powidl in the local dialect German.
Very often you will find that the Buchten are served with a homemade Vanilla Sauce.
I for once would never serve or eat Buchteln without that sauce.
The main reason for that is, that the baked Buchtel dough is a bit on the dryer side of life and the pure creamy Vanilla flavors enrich the dish 10 times more, making it the perfect food combination or you can call it food marriage too.
This time I used some Fresh Yeast to bake this wonderful batch of Buchteln.
We in Austria bake a lots with fresh yeast and in college time it was the only yeast we were allowed to use.
I heard that the fresh yeast is better when used to bake bread, although I think I would always use fresh yeast instead of dried yeast if it was so readily available in Goa.
This fresh yeast was given to me by my buddy from Germany and she even thought of bringing some Hazelnuts!
Of course, I was totally thrilled, because hazelnuts are not available here (anybody knows where I could get some in Goa, please let me know!), so I used them as a stuffing for the Buchteln.
As per your choice, you can use some thicker jam too to stuff the Buchteln or you can come up with your own stuffing.
Well, I had to post the Homemade Vanilla Sauce too. ^.^ It’s a must-have with the Buchteln!
Buchteln stuffed with Hazelnut PastePrint Rate
For the dough:
- 250 grams White Flour
- 1/2 cube fresh yeast 21 grams or 1 packet dry yeast (7 grams)
- 25 grams Crystal Sugar
- 2-3 drops Vanilla Essence
- 2-3 drops Lemon Essence
- 1 Egg
- 40 grams molten Butter
- 125 milliliter lukewarm milk
For the Filling:
- 80 milliliter milk
- 2 Tablespoon Honey
- 160 grams ground Hazelnuts
- Butter for the mold and for the Buchtel topping
- Flour for the forming of the dough
- powdered Sugar for the topping
- Place the Flour into a mixing bowl and crumble the fresh yeast into the flour. If you are using dried yeast then just mix it into the flour and continue to add in the sugar.
- Make a well in the center of the dried ingredients and add in the Vanilla Essence, Lemon Essence, Egg, molten Butter and lukewarm milk. Mix your ingredients and create the dough by working it out shortly. Then pour some flour on top and place a cloth on that. Keep the dough to rise for 1 hour or until it gained double size in a warm dry place.
- In the meanwhile prepare the Hazelnut paste. If you are using hard honey as I did in the picture, then add the honey to the milk and heat up the 2 ingredients until the honey melts. Otherwise just mix the honey to the milk and add in the hazelnut flour. Mix it all well and store it in a cool place until needed.
- Check on your dough and see if it has risen to a double size. The top should be cracked and when you press on it, it should be light and fluffy. You can see the difference between the dough before and after it has rested for an hour. The dough has grown in size!
- Take your dough and work it out shortly for a minute. Form it into one big sized sausage and cut a fist sized piece. Flatten it and add about 1 1/2 to 2 Tablespoons of the hazelnut paste into the center. Now enclose the filling with the dough all around. (see picture)
- Place your first Buchtel into the greased pan, closing face down, and do the same with the rest of the dough. As you can see I had a huge pan and lots of space inbetween. You might want to use a smaller pan if you have one and then place the Buchteln more tight next to each other. Keep them to rest for another 20 minutes in a warm and dry place. They will grow a bit more.
- Before baking them, spread some molten butter on top of each Buchtel bun. Bake them for about 20 minutes or until they get some color at 180 Celcius.
- Add powdered sugar on top while they are still warm and serve them straight away with the warm Vanilla Sauce.
Homemade Vanilla SaucePrint Rate
- 1 liter Milk
- 1 Vanilla Bean
- 50 grams Cornflour
- 170 grams Sugar
- 5 Egg yolks
- Add about 750 milliliter of the 1 liter milk into a pan, together with a slit open Vanilla bean. Scrape out the Vanilla seeds with a spoon or knife and add it to the milk and vanilla bean in the pot. Heat the milk slowly up.
- In a bowl mix the remaining 250 milliliter cold milk smooth with the Cornflour, Sugar and Egg yolks.
- Remove your emptied vanilla bean from the milk and discard.
- Keep on whisking your heated up milk and pour in the Egg yolk milk mixture. Don’t stop whisking or it will all burn on and the egg will be visible in little pieces. Just keep on whisking on low heat until the Cream starts to thicken, then keep it away from the heat.
- Serve it hot with the Buchteln or you can use it with other desserts as well.