Soft, pillowy yeasted rolls baked close together and filled with apricot or plum jam, brushed with butter, a beloved Austrian teatime treat.
Austrian Buchteln is a real, traditional Austrian dish, known as Sweet Yeasted Rolls with Jam. Soft, pillowy yeasted rolls baked close together and filled with apricot or plum jam, brushed with butter, a beloved Austrian teatime treat.\n\nBuchteln have been a staple of Austrian and Central European home baking for generations, traditionally baked snugly together in a pan so the rolls rise into each other, creating soft, pull-apart sides.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 12
Mix flour, yeast, sugar and salt, add warm milk, melted butter and egg, and knead for 8 minutes until smooth. Rise covered for 1 hour.
Divide the dough into 12 portions, flatten each into a small disc, place a spoonful of jam in the center, and pull the edges up to seal into a ball.
Place the filled balls seam-side down, snugly packed together, in a well-buttered baking dish.
Cover and let rise for 30 minutes until puffy and touching each other.
Brush the tops with melted butter and bake at 180°C (350°F) for 25 to 30 minutes until deeply golden.
Dust with powdered sugar and serve warm, pulling the soft rolls apart to share.
Pack the filled dough balls snugly together in the pan — this is what creates the soft, pale sides characteristic of buchteln as they rise and bake into one another.
Seal the jam completely inside each ball, or it will leak out and burn during baking.
Brush generously with melted butter both before and after baking for the classic soft, buttery crust.
Fill with a sweetened farmer's cheese mixture instead of jam for a different traditional variation.
Add a dusting of vanilla sugar instead of plain powdered sugar for extra aroma.
Serve with a warm vanilla sauce poured over the top for an indulgent dessert presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Buchteln have been a staple of Austrian and Central European home baking for generations, traditionally baked snugly together in a pan so the rolls rise into each other, creating soft, pull-apart sides.
The dough wasn't sealed completely around the filling — pinch the edges firmly together and place seam-side down in the pan.
Yes, they can be baked ahead and gently reheated, or the shaped, unbaked rolls can rest in the fridge overnight before their final rise and baking.
Apricot or plum jam are the most traditional, reflecting Austria's love of stone fruit preserves, though any thick fruit jam works.
Per serving (90g / 3.2 oz) · 12 servings total
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