🥯 Buchteln
Buchteln are soft yeast buns baked side by side in one dish so they pull apart into fluffy squares. Each is traditionally filled with a spoon of plum jam (powidl) or apricot jam, brushed with melted butter and dusted with sugar. They are served warm, often with a pour of vanilla sauce. The texture is pillowy and sweet with a golden top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g yeast dough (made with flour, milk, egg and butter)
- 150 g plum or apricot jam
- 40 g butter, melted
- 30 g sugar
- 400 ml vanilla sauce (milk, egg yolk, sugar, vanilla)
Method
- Divide the risen dough into 12 pieces and flatten each into a disc.
- Put a teaspoon of jam in the middle, pinch closed and set seam-down in a buttered dish.
- Brush with melted butter and let rise for 30 minutes.
- Bake at 180 °C for 25–30 minutes until golden; dust with sugar.
- Serve warm with warm vanilla sauce.
How to make it lighter
- Count one or two buns as a portion — each bun is a full dessert in itself.
- Brush with half the butter; the buns stay soft if covered with a cloth after baking.
- Serve with a few spoons of vanilla sauce rather than a deep pool.
History
Buchteln belong to the shared baking tradition of Austria, Bohemia and Bavaria, where they are also called Wuchteln or Rohrnudeln. The Czech 'buchty' are close relatives. In Vienna they are a classic of coffee houses.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Buchteln and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →