Where does Buchteln come from?

Buchteln — country of origin: Austria.

What is Buchteln made of?

Yeast dough, wheat flour, milk, butter, apricot jam, icing sugar, egg.

Which allergens does Buchteln contain?

Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).

How do you pronounce Buchteln?

Buchteln (Austrian German) is pronounced /ˈbuxtl̩n/.

Buchteln

Pronunciation (IPA) /ˈbuxtl̩n/

Sweet yeast buns filled with apricot jam, baked packed tightly in a buttered dish and dusted with icing sugar — Austria's soft, pull-apart bun.

Also known as: Buchtel · Austrian jam buns

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Egg

Contains eggs and egg products

Milk (including Lactose)

Contains milk and milk products (including lactose)

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Buchteln are sweet yeast buns filled with apricot jam, baked packed tightly in a buttered dish and dusted with icing sugar. They are Austria's soft, pull-apart bun, baked so close together that each one rises against its neighbours and stays soft on every side but the top.

What it really is

A rich, slightly sweet yeast dough is rolled out, cut into rounds and each one is filled with a spoonful of apricot jam before being pinched shut and rolled into a smooth ball. The balls go into a buttered baking dish packed edge to edge, rise once more, and bake until only the exposed tops turn golden — the sides and undersides, pressed against their neighbours, stay pale and stay soft.

Packing them tight is the whole method, not a space-saving habit. Baked with room to spread, each bun would brown all over and lose the tender, steamed-soft sides that come from baking shoulder to shoulder.

How it is served

Warm, pulled apart by hand at the table rather than cut with a knife.
Dusted with icing sugar, sometimes with vanilla sauce poured over.
As a Mehlspeise main course as easily as a dessert, in the same way as Kaiserschmarrn.

Flag gluten, egg and dairy; the yeast dough carries all three.
Say which jam fills them if it is not the classic apricot; plum is a common alternative.
It is naturally vegetarian, worth flagging plainly among heavier Austrian mains on the same menu.

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Buchteln?: Sweet yeast buns filled with apricot jam, baked packed tightly in a buttered dish and dusted with icing sugar — Austria's soft, pull-apart bun.
Where does Buchteln come from?: Buchteln — country of origin: Austria.
What is Buchteln made of?: Yeast dough, wheat flour, milk, butter, apricot jam, icing sugar, egg.
Which allergens does Buchteln contain?: Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).
What is Buchteln also known as?: Buchtel, Austrian jam buns.
How do you pronounce Buchteln?: Buchteln (Austrian German) is pronounced /ˈbuxtl̩n/. Select the speaker button next to the dish name to hear it.