Buchteln: Authentic Austrian Sweet Yeast Dumplings with Homemade Vanilla Sauce

Embark on a delightful culinary journey to Austria with Buchteln, a classic sweet yeast dumpling that’s as charming to look at as it is delicious to eat. These fluffy, oven-baked treats, traditionally served with a rich, homemade vanilla sauce or a comforting apple compote, are a quintessential Austrian dessert that you can effortlessly prepare in your own kitchen.

Imagine tender yeast dough, pillowy and soft, encasing a sweet surprise within. Buchteln are typically filled with tangy apricot jam, decadent chocolate, or the most traditional of all, “Powidl” (a thick, dark plum jam). Once filled, these small dumplings are lovingly nestled together in a baking dish and baked until golden brown, emerging from the oven with an irresistible aroma. A sprinkle of powdered sugar and a generous dollop of creamy vanilla custard or a spoonful of vibrant apple compote transforms them into a truly divine experience. Each bite is a taste of Viennese tradition, a perfect balance of warmth, sweetness, and comfort.

Buchteln holds a special place in Austrian culinary history, often attributed as a classic contribution from “Bohemian cuisine” to the sophisticated kitchens of Vienna. Its presence in Vienna can be traced back to the elegant Biedermeier period (1815 to 1848). Over centuries, this humble yet exquisite pastry has evolved to become synonymous with Viennese coffee culture, cherished as the quintessential “Viennese coffee pastry.” Once made with coarser rye flour, the recipe transitioned to finer wheat flour, allowing for the light and airy texture we adore today. Its enduring popularity is a testament to its comforting nature and timeless appeal.

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❤️ Why You Will Love This Buchteln Recipe

This Buchteln recipe is more than just a list of steps; it’s an invitation to create a heartwarming, authentic Austrian experience at home. Here’s why you’ll fall in love with making and eating these sweet yeast dumplings:

• Authentic Austrian Flavor: This recipe brings the true taste of Vienna right to your table, offering a traditional dessert experience.
• Surprisingly Simple: Don’t be intimidated by yeast dough! Our clear, step-by-step instructions make the process straightforward and enjoyable for home bakers of all skill levels.
• Customizable Fillings: Whether you prefer the classic tartness of plum jam (Powidl), the sweet burst of apricot jam, or the rich indulgence of chocolate, there’s a filling option for everyone. You can even get creative with your own favorites!
• Perfect for Any Occasion: Ideal for a cozy family breakfast, a special brunch, an afternoon coffee break, or as a delightful dessert after dinner.
• Comforting & Delicious: The soft, fluffy texture combined with a warm, sweet filling and a creamy vanilla sauce is pure comfort food at its best.

🥘 Essential Ingredients for Perfect Buchteln

Crafting delicious Buchteln starts with a selection of fresh, quality ingredients. Each component plays a vital role in achieving that signature fluffy texture and rich flavor. Here’s what you’ll need to gather:

• Milk: Essential for activating the yeast and providing moisture to the dough.
• Yeast (fresh): Fresh yeast yields the best flavor and a wonderfully soft texture in yeast doughs.
• Powdered Sugar: For sweetness in the dough and dusting the finished Buchteln.
• Butter (unsalted): Adds richness and tenderness to the dough. You’ll also need extra for coating the dumplings before baking.
• Salt: Balances the sweetness and enhances the flavor of the dough.
• All-Purpose Flour: The foundation of our fluffy yeast dumplings.
• Egg Yolks: Contributes to the dough’s rich color, flavor, and tender crumb.
• Vanilla Sugar: Infuses the dough with a delicate vanilla aroma. If you don’t have vanilla sugar, you can use a teaspoon of vanilla extract with regular sugar.
• Butter (for coating): Melted butter is brushed on the dumplings to ensure they don’t stick together and develop a beautiful golden crust.
• Powdered Sugar (to sprinkle): A final dusting before serving adds a touch of elegance and extra sweetness.

For the Filling (Choose Your Favorite!):

• Apricot Jam: A popular choice, offering a delightful sweet-tart contrast.
• Chocolate: Use chocolate chips, chunks, or a spread for a rich, gooey center.
• Traditional Powidl (Plum Jam): For an authentic experience, opt for this thick, dark plum jam, often enhanced with a hint of cinnamon and rum for depth of flavor. Look for quality Powidl for the best taste.
• Cinnamon & Rum: (Optional, for Powidl) These additions elevate the traditional plum jam filling.

Refer to the full recipe card below for precise quantities and detailed measurements.

🔪 Step-by-Step Instructions to Bake Buchteln

Creating Buchteln is a rewarding baking project that, while requiring a bit of patience for rising, is quite straightforward. Follow these detailed steps to achieve perfectly fluffy, golden-brown yeast dumplings.

Step 1: Preparing the Dampfl (Pre-Dough)

The first crucial step in making successful yeast dough is preparing the “Dampfl,” or pre-dough. This method allows you to check the activity of your yeast before committing all your ingredients, saving you time and potential frustration.

• Begin by gently heating your milk to approximately 86°F (30°C). This temperature is ideal for activating fresh yeast without killing it. You can warm it in the microwave or a small saucepan on the stove – just ensure it’s lukewarm, not hot.
• Pour half of the warmed milk into a large mixing bowl. If you plan to use a food processor for kneading, use its bowl from the start.
• Crumble in the fresh yeast and mix it with the milk using a whisk until it forms a thick, mushy consistency.
• Lightly dust the surface of this mixture with a small amount of flour, just enough to create a thin, even layer.
• Cover the bowl with a clean tea towel and place it in a warm, draft-free spot. Let the pre-dough rise for about 20-30 minutes. You’ll know it’s ready when cracks have formed on the flour surface, indicating active yeast and a bubbly mixture beneath.

Step 2: Kneading the Main Dough

Once your Dampfl is active and bubbly, it’s time to create the main dough, which will become the soft and airy base of your Buchteln.

• With the pre-dough ready, add it back to your food processor bowl (if you removed it) or continue in your mixing bowl. Attach the dough hook if using a stand mixer, and set it to a low speed.
• Gradually incorporate the remaining ingredients into the pre-dough. Start with the second half of the warmed milk, then add the vanilla sugar, salt, the four egg yolks (which add richness and color), powdered sugar, and unsalted butter.
• Finally, add the flour, a little at a time, allowing it to fully incorporate.
• Let the machine knead the dough for about 8-10 minutes, or knead by hand on a lightly floured surface until a smooth, elastic, and non-sticky dough forms. It should pull away from the sides of the bowl easily.
• Once kneaded, cover the dough again with a tea towel and let it rise in a warm place for another 20 minutes. This second rise contributes to the ultimate softness.

Step 3: Preparing the Pan

While the dough enjoys its second rise, prepare your baking pan to prevent sticking and ensure a beautiful finish.

• In a small saucepan, gently melt a generous amount of butter.
• Brush the bottom and sides of your chosen baking pan (a cast iron pan works wonderfully for even heat distribution) with a good layer of this melted butter.
• Reserve the remaining melted butter, as you’ll use it to brush the individual Buchteln before baking, which helps them separate easily and achieve a golden crust.

Step 4: Shaping and Filling the Buchteln

Now comes the fun part – shaping and filling your Buchteln with your favorite sweet delights!

• Lightly flour your work surface and rolling pin. Turn out the risen dough and roll it thinly into a large rectangle, about ¼ inch (0.5 cm) thick.
• Using a knife or pastry wheel, cut the dough into approximately 2×2 inch (5×5 cm) squares.
• Place a small teaspoon of your chosen filling in the center of each dough square. For this recipe, we used apricot jam for one half and chocolate for the other. If using chocolate, you can opt for chocolate chips, small chocolate pieces, or a thick chocolate spread. For traditional Powidl, remember to mix in a pinch of cinnamon and a splash of rum if desired.
• To seal each Buchtel, bring all four corners of the dough square together over the filling, pinching them firmly to create a small, neat package. Ensure the seal is tight to prevent the filling from leaking during baking.
• Place the finished, filled Buchtel, seam-side down, into your prepared pan. It is crucial to arrange them close together, almost touching. This proximity helps them rise evenly and stay moist, creating that characteristic pull-apart texture.

• Once all the Buchteln are filled, formed, and snugly arranged in the pan, brush the tops and exposed sides of each dumpling generously with the remaining melted butter.
• Cover the pan again with a tea towel and let the Buchteln rise in a warm place for another 20 minutes. This final rise will make them incredibly light and airy.

Step 5: Baking and Serving

The moment of truth! Bake your Buchteln to golden perfection and prepare for a truly delicious reward.

• While the Buchteln are having their final rise, preheat your oven to approximately 356°F (180°C) with top/bottom heat.
• After the 20-minute rising period, carefully place the pan on the middle rack of your preheated oven.
• Bake for about 25 minutes, or until the Buchteln are beautifully golden brown and puffed up. The time may vary slightly depending on your oven, so keep an eye on them.
• Once baked, remove the pan from the oven and let the Buchteln cool briefly in the pan for a few minutes before serving.
• Just before serving, liberally sprinkle them with powdered sugar.
• Serve warm with a side of creamy vanilla sauce or a spoonful of homemade apple compote. Simply irresistible!

Enjoy these tender, sweet, and utterly delightful Buchteln! They are truly a treat for the senses.

🍑 Delicious Buchteln Variations

While the classic fillings are beloved, Buchteln are incredibly versatile, offering endless possibilities for customization. Feel free to let your imagination run wild and create your own unique versions!

• Fruit Jams & Preserves: Beyond apricot and plum, try berry jams (raspberry, strawberry), cherry preserves, or even apple butter. The fruit’s tartness often provides a lovely counterpoint to the sweet dough.
• Nutty Delights: A rich poppy seed filling (often spiced with cinnamon and lemon zest, common in Eastern European pastries) or a finely ground walnut or hazelnut mixture (perhaps with honey or sugar) makes for a sophisticated variation.
• Creamy Fillings: A sweet cream cheese filling, sometimes with a hint of lemon, can add a luxurious texture. You could also try a vanilla pastry cream for an extra custardy surprise.
• Chocolate Obsession: Experiment with different types of chocolate! Dark chocolate chunks for a more intense flavor, milk chocolate for classic sweetness, or even white chocolate with a touch of fruit. A hazelnut chocolate spread (like Nutella) is also a popular and easy option.
• Caramel & Toffee: Small cubes of soft caramel or toffee bits melt beautifully into a chewy, sweet center.
• Savory Twist (Less Traditional): While Buchteln are primarily sweet, some creative bakers might experiment with savory fillings like a cheese and herb mixture, or even a pesto, for a unique take. However, the sweet versions remain the most authentic and popular.

The easiest way to vary your Buchteln is indeed by changing their filling. Whether you opt for a beloved classic or an inventive new combination, these sweet yeast dumplings are sure to be a crowd-pleaser!

🍽 Recommended Equipment for Baking Buchteln

Having the right tools can make your Buchteln-making process smoother and more enjoyable. Here’s a list of equipment that will be helpful:

• Cast Iron Pan: Excellent for even heat distribution, resulting in beautifully golden and evenly baked Buchteln. A large oven-safe baking dish also works well.
• Cooking Pot or Glass Measuring Cup: For gently heating the milk to the correct temperature for yeast activation.
• Baking Thermometer: Crucial for accurately measuring the milk temperature, ensuring your yeast is happy and active.
• Mixing Bowls: Several bowls will be useful for preparing the pre-dough and combining ingredients.
• Kitchen Machine (Stand Mixer) with Dough Hook: This makes the kneading process significantly easier and more efficient, ensuring a perfectly smooth and elastic dough.
• Whisk: For mixing the pre-dough and other wet ingredients.
• Rolling Pin: To evenly roll out your yeast dough before cutting and filling.
• Small Pan: For melting the butter used to grease the baking dish and brush the Buchteln.
• Pastry Brush: Essential for coating the pan and the dumplings with melted butter.
• Spoon: For measuring and placing the filling.
• Baking Tray: The main vessel for baking your Buchteln.

🌡 Storage Tips for Buchteln

Buchteln are best enjoyed fresh and warm from the oven, but if you happen to have leftovers (a rare occurrence!), here’s how to store them to maintain their deliciousness:

• Refrigeration: Cooked Buchteln can be stored in an airtight container in the refrigerator for two to three days. This helps keep them fresh and moist.
• Freezing (Cooked): For longer storage, Buchteln freeze wonderfully after baking and cooling completely. Wrap individual dumplings tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. They can be frozen for up to 2-3 months.
• Defrosting & Reheating:
  • To defrost, simply transfer them from the freezer to the refrigerator overnight, or let them sit at room temperature for a few hours.
  • For reheating, a gentle warmth in the oven (around 300°F / 150°C for 10-15 minutes, covered with foil to prevent drying) or a quick zap in the microwave on low power works best. They’ll regain some of their original softness and warmth.
• Enjoy Them Cold! One of the great things about Buchteln is that they are also absolutely delicious when eaten cold, straight from the fridge. Perfect for a quick snack or breakfast on the go! 👍

If you’ve enjoyed mastering this classic Austrian pastry, you might also love exploring other delightful baked goods. For a different take on sweet rolls, why not try Mandies Air Fryer Cinnamon Rolls? Or, if you’re looking to expand your baking repertoire even further, check out our comprehensive guide to free basic dough recipes, covering sponge dough, shortcrust pastry, and strudel dough – essential foundations for many wonderful creations!

🧐 Things to Know: The History and Origins of Buchteln

If you try this delightful Buchteln recipe, please let me know how much you enjoyed it! You can share your experience by leaving a ★★★★★ star rating and a comment below. Your feedback is truly invaluable! Don’t forget to sign up for our newsletter for weekly delicious homemade recipes, or follow me on Pinterest or Instagram and tag your creations with @combinegoodflavors and #combinegoodflavors so I don’t miss them!

📖 Recipe Card

Buchteln with Custard (Sweet Austrian Yeast Dumplings)

Nora

Buchteln are fluffy, oven-baked Austrian sweet yeast dumplings, easily prepared at home. These delightful treats are typically filled with apricot jam, chocolate, or traditional Powidl (plum jam). They are best served warm, dusted with powdered sugar, and accompanied by creamy vanilla custard or refreshing apple compote for a truly authentic experience.

5 from 33 votes

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Prep Time

30 minutes mins

Cook Time

25 minutes mins

Rising Time

1 hour hr 10 minutes mins

Total Time

2 hours hrs 5 minutes mins

Course
Dessert, Main Course

Cuisine
Austrian

Servings

8 Servings

Calories

416 kcal

Equipment

• Cast iron pan
• Cooking Pot
  Or glass measuring cup
• Baking thermometer
• Mixing bowls
• Kitchen machine (Stand Mixer)
• Whisk
• Rolling Pin
• Small pan for melting the butter
• Pastry brush
• Spoon
• Baking tray

Ingredients

• 1 cup Milk
• ¼ cup Fresh Yeast
• ½ cup Powdered sugar
• ½ stick Unsalted Butter
• ¾ teaspoon Salt
• 3 ¾ cups All-Purpose Flour
• 4 Egg yolks
• 1 ¼ tablespoon Vanilla sugar
• Melted Butter for coating the pan and dumplings
• Extra Powdered sugar to sprinkle before serving

Filling

• Approx. 1/2 cup Apricot jam (or your chosen amount)

Optional Filling I (Alternative)

• Chocolate chips or chunks (or chocolate spread)

Optional Filling II – Classic (Alternative)

• Powidl (plum jam)
• Cinnamon (to taste)
• Rum (a splash, optional)

Instructions

Pre-Dough (Dampfl)

• Gently heat 1 cup Milk to approximately 86°F (30°C). It should be lukewarm, not hot.
  1 cup Milk
• Pour half of the heated milk into a mixing bowl (or stand mixer bowl) and sprinkle in the crumbled ¼ cup Fresh Yeast.
  ¼ cup Fresh Yeast, 1 cup Milk
• Mix well with a whisk until a thick, mushy pre-dough is formed.
• Lightly dust the surface of the pre-dough with a bit of Flour (just enough to cover it). Cover the bowl with a clean tea towel.
  3 ¾ cups All-Purpose Flour
• Place the pre-dough in a warm, draft-free place and let it rise for about 20-30 minutes, or until cracks appear on the surface.

Main Dough Preparation

• Once the pre-dough is actively risen, it’s time to prepare the main dough. Place the pre-dough in your food processor or stand mixer bowl fitted with a dough hook and turn it on low speed.
• Gradually add the remaining half of the warmed Milk, then 1 ¼ tablespoon Vanilla sugar, ¾ teaspoon Salt, the 4 Egg yolks, ½ cup Powdered sugar, ½ stick Unsalted Butter, and finally, the remaining Flour.
• Allow the machine to knead the dough for 8-10 minutes until it forms a smooth, elastic, and well-developed dough.
• Cover the dough with a tea towel and let it rise in a warm place for another 20 minutes.
• While the dough is rising, melt a small amount of Butter in a small pan. Use it to generously grease your baking pan. Reserve any remaining melted butter for later.
  Melted Butter

Shaping and Filling the Buchteln

• On a lightly floured surface, roll out the dough thinly, about ¼ inch (0.5 cm) thick. Cut the dough into approximately 2×2 inch (5×5 cm) squares.
• Place a teaspoon of your desired filling in the middle of each dough square. Choose from Apricot jam, Chocolate, or the traditional mix of Powidl (plum jam) with a pinch of Cinnamon and a splash of Rum.
  Approx. 1/2 cup Apricot jam, Chocolate chips or chunks, Powidl, Cinnamon, Rum
• To close the Buchteln, bring all four corners of the dough square together over the filling and firmly pinch them shut.
• Place the finished, filled Buchtel, seam-side down, into the prepared pan. Arrange them closely together; this helps them bake evenly and stay moist.
• Once all the Buchteln are filled and arranged, brush their tops and exposed sides generously with the remaining melted Butter.
• Cover the pan with a tea towel and let them rise in a warm place for an additional 20 minutes.

Baking and Serving

• Meanwhile, preheat your oven to about 356°F (180°C) with top/bottom heat.
• After the 20-minute rise, bake the Buchteln on the middle rack for approximately 25 minutes, or until golden brown.
• Let cool briefly in the pan, then dust generously with Powdered sugar before serving. Serve warm with homemade vanilla sauce or apple compote!
  Extra Powdered sugar

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Keyword
Austrian sweet rolls, Buchteln, Buchteln dessert, Sweet Austrian yeast buns, Viennese pastry

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Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving: 1Serving
|

Calories: 416kcal
|

Carbohydrates: 79g
|

Protein: 11g
|

Fat: 10g
|

Saturated Fat: 5g
|

Polyunsaturated Fat: 1g
|

Monounsaturated Fat: 3g
|

Trans Fat: 0.2g
|

Cholesterol: 69mg
|

Sodium: 260mg
|

Potassium: 191mg
|

Fiber: 4g
|

Sugar: 25g
|

Vitamin A: 306IU
|

Vitamin C: 0.01mg
|

Calcium: 62mg
|

Iron: 1mg

⛑️ Food Safety Guidelines

Ensuring food safety is paramount when cooking. Please keep these general guidelines in mind to prevent foodborne illnesses:

• Always cook food, especially those containing eggs or milk, to a minimum internal temperature of 165°F (74°C) to kill harmful bacteria.
• Avoid cross-contamination by never using the same utensils or cutting boards on cooked food that previously touched raw ingredients (e.g., raw meat, raw eggs) without proper washing.
• Wash hands thoroughly with soap and warm water before and after handling food, especially after touching raw ingredients.
• Do not leave perishable food sitting out at room temperature for extended periods (generally no more than two hours).
• Never leave cooking food unattended on the stovetop or in the oven.
• When frying or sautéing, use oils with a high smoking point to avoid the formation of harmful compounds.
• Always ensure good ventilation in your kitchen when using a gas stove to prevent the buildup of harmful gases.

For further comprehensive information and detailed guidelines on safe food handling, please refer to the FDA’s Safe Food Handling practices.