Why are Buchteln so popular
Buchteln (also known as Buhtlji) are a wonderful yeasted dessert popular in Slovenia, Austria, the Czech Republic, Germany, Croatia, and many other places in Europe. They are made from yeasted brioche dough that is baked in a pan in the form of small, risen balls pressed together. Classic buchteln are filled with homemade jam, but nowadays fillings like chocolate spread, vanilla cream, or various nut-based spreads—such as pistachio or hazelnut—are also very popular.
Their magic lies in the following qualities:
- soft, slightly buttery dough,
- delicious filling,
- golden-baked crust,
- a warm, sweet aroma that fills the kitchen.
In addition, they are extremely easy to prepare if you follow a few basic rules.
Best fillings
You can choose the classic filling made with homemade jam, or you can completely customize it to your liking. We suggest:
- classic apricot jam
- homemade plum jam (our top choice)
- chocolate spread (popular with children)
- vanilla sauce (served alongside the buns)
- blueberry jam (or other berry jams)
- nut-based spreads, such as pistachio or hazelnut
Our tips and tricks for the best soft buchteln
Buchteln aren’t difficult to make, but it’s the little tricks that make all the difference:
- The milk should be lukewarm, not hot. Milk that’s too hot will kill the yeast. The ideal temperature is 30–35 °C (85–95 °F).
- Knead the dough long enough. Elastic dough means airy buns.
- Don’t skip the second rise. The final rise in the baking pan is crucial for volume.
- Use butter, not margarine. Butter gives better aroma and texture.
- The buns should be close together. This keeps them soft and moist.
- Cover them with a cloth after baking. This ensures they stay wonderfully fluffy and tender.
Frequently asked questions and answers (FAQ)
Why are my buchteln dense?
There can be several reasons. Most often, too much flour was added, or the buns were under-risen during the first or second proofing. It can also happen if the yeast doesn’t activate, either because the milk was too cold or too hot, or because the yeast was past its expiration date.
Why do the buns burst while baking?
Most likely, the dough was under-risen or the filling was too runny.
Can I use fresh yeast?
Of course! Simply increase the amount of yeast. Instead of 14 g of dry yeast, use 20 g of fresh yeast.
Can I prepare the buchteln in advance?
Yes – you can prepare the dough the evening before and let it rise overnight in the refrigerator. Use only half the amount of yeast. The next day, roll out the dough and continue with the recipe.
Storing and freezing
I can proudly say that these buchteln are absolutely fantastic and remain soft even the next day. We can store them in two ways:
Keep them in a sealed container at room temperature for 2–3 days, although they are, of course, best fresh on the first day.
You can also freeze them. Once cooled, place them in a freezer bag and put them in the freezer. They can be stored for up to 2 months. Before serving, let them thaw and warm them in the microwave or oven.
Big Bang kitchen
This year, we have partnered with the well-known Big Bang stores, where you can now also find beautiful, high-quality kitchens. Not only are kitchens available in all sizes and styles, but they also offer free installation, delivery, and appliance setup, which takes a lot of planning, stress, and waiting off our hands.
In our collaboration, we will showcase a series of classic Slovenian dishes that belong in every kitchen, regardless of style or size.
How to make Jam filled sweet rolls (buchteln) at home (video)
Check out this short video for an easier way to make buchteln at home.
Next, try these yeasted sweet desserts
METHOD
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dough
Into the bowl of a stand mixer (or use a large bowl and a hand mixer with dough attachments), add the flour and sugar. Use a wooden spoon to make a well in the center. Pour the lukewarm milk into the well. Add the dry yeast and cover the wet ingredients with some of the flour. Add the eggs, egg yolk, grated lemon zest, rum (optional), and salt. Start kneading. Knead on medium speed for 6–8 minutes, or until the dough is elastic, smooth, and pulls away from the sides of the bowl. Add the butter and knead for another 3–4 minutes, until the butter is fully incorporated and the dough once again pulls away from the bowl.
TipThe temperature of the water and milk should be between 30–35°C / 86 - 95 °F.If you are using all-purpose flour, use 2 tbsp milk less. -
first proofing
Cover the bowl with the dough with plastic wrap and let it rise at room temperature (22–25 °C / 71 - 77 °F.) until it has visibly risen, about 1 to 1½ hours.
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shape
Generously flour the work surface. Divide the dough into 12 pieces, each weighing about 80–85 g (3 ounces). Set them aside for 5 minutes. Roll each piece of dough into a circle. Place a generous spoonful of jam in the center. Fold the edges of the dough over the filling and pinch them together at the top to form a ball. Make sure the dough fully covers the filling and that there are no openings through which the filling could escape during baking. Grease a baking pan (about 22 cm x 30 cm / 8.5-inch x 12-inch ) well with butter on the bottom and sides.
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second proofing
Place the buns into the greased baking pan. Brush the sides where the buns will touch each other with melted butter (but not the tops). Cover with a kitchen towel and let them rise at room temperature for 1 hour to 1 hour 30 minutes, until visibly risen. Position the oven rack in the center of the oven and preheat the oven to 180 °C (350 °F).
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bake
Place the baking pan with the risen buns into the preheated oven and bake for 40 minutes at 180 °C (350 °F). After twenty minutes of baking, cover the buns with parchment paper or aluminum foil so they don’t brown too much. When they are done, remove them from the oven and immediately cover them with a kitchen towel for 10–15 minutes to soften. Then remove them from the pan and let them cool to room temperature. Dust with powdered sugar and serve.
