These traditional Austrian buns are very famous in many other Europe countries, too. No wonder, as they are pillowy, light-as-air, filled with jam and are really easy to put together. Their taste is amazing, too; so having tried them once you risk to ask for them again and again!
Traditionally the filling is apricot or plum jam, but considering the number of various jams and fillings available today, you can use whatever you like or fancy today and fill them with something else the next time. Buchteln buns are served with creamy vanilla sauce (custard).
I’ve made these buns exclusively for an Austrian cuisine contest held by BreadSalt Magazine and Austria.info. I really enjoyed making them (actually I love any projects involving yeasted doughs), and the result was truly amazing. I’ve made these a few time since then and each time they turned out beautifully, so here I invite you to treat yourself, your family and friends with these little pillows of yumminess 🙂 And if you’d like to support me in voting, please feel free to follow this link http://www.breadsalt.ru/austria/ and ‘like’ a photograph of these buns. I’d appreciate it a lot! 🙂 Thank you.
Austrian “Buchteln” jam buns with vanilla custard
(Buchteln mit Marmeladenfuellung und Vanillesosse)
- 1/3 c + 2T/ 3.5 oz/ 100 ml luke warm milk
- 3.5 g/ 1 t active dry yeast
- ¼ c + 1T/ 2 oz/ 60 g white sugar
- ⅛ t salt
- ½ stick/ 1.8 oz/ 50 g unsalted butter, melted
- 1 egg
- 1 t vanilla extract
- 2 c/ 7 oz/ 280 g all-purpose flour
- 5 T/ 2 oz/ 60 g apricot and/ or plum jam
- ½ stick/ 1.8 oz/ 50 g unsalted butter, melted (for greasing)
- 2 t icing sugar, for dusting
In a measuring cup, combine the milk and yeast until it’s dissolved. Set aside for 10-15 minutes until yeast activates and the mixture starts to foam up.
In a bowl of a stand mixer fitted with a paddle attachment or dough hook, add the sugar, salt, butter, egg and vanilla extract. Pour in the yeast mixture and mix on low until fully incorporated. Add the flour in and continue mixing until soft dough forms. Increase the speed to medium-low and work the dough for 10-15 minutes until smooth and elastic. Alternatively mix the dough by hand and knead it for 20 minutes.
Shape the dough into a ball and transfer it into a large bowl. Cover it with cling film and leave to rise at room temperature for 1.5 – 2 hours, until doubled in size.
Generously grease a 6×8″/ 15×20 cm baking dish or pan with melted butter. Keep the leftovers for brushing the buns before baking.
Gently punch the risen dough down and release the gas. Divide the dough into 8 equal parts (~2.3 oz/ 67 g each) and shape each into a ball. Working with one part of the dough, keep the rest of them covered with cling film to avoid drying out.
Form a flat 4″/ 10-11 cm disk from one of the balls. Make sure to make the edges thinner than the centre. Place 2 t of the jam into the centre of the dough, carefully bring the edges together and pinch them well to seal. Repeat with the remaining dough.
Arrange the buns in the prepared pan, cover with cling film and leave to rise at room temperature once again, this time for 45-60 minutes, until puffed up.
Preheat the oven to 355ºF/ 180ºC. Generously brush the buns with butter. Bake in the hot oven for 20-25 minutes, until golden brown.
Remove from the oven, let cool.
Vanilla sauce (custard):
- 1 c/ 8.5 oz/ 240 ml milk
- ¼ c/ 1 oz/ 30 g sugar
- 1/2 vanilla bean
- 3 egg yolks
- pinch of salt
In a small heavy bottomed saucepan, combine the milk and 2 t of the sugar. Split the vanilla bean in half lengthwise, scrape out the seed and add them to the milk together with the bean. Heat up the mixture over medium heat, do not boil. Remove from theat.
In a medium bowl, whisk the egg yolks with salt and remaining sugar until light and thickened. Slowly pour half the hot milk in the bowl with the egg whites, whisking rapidly. Pour the mixture back to the saucepan and set over low heat. Stirring the mixture continuously with a wooden spoon, let it thicken (do not boil!). Remove from the heat when custard reaches 175ºF/ 80ºC. Strain through a fine sieve. Discard the vanilla bean.
Dust the Buchteln buns with icing sugar before serving. Serve with vanilla custard on side.