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Loading...These pillowy Austrian sweet yeast buns are baked snugly together in a round pan so they puff up into soft, pull-apart pillows. Each bun hides a spoonful of warm apricot jam that melts into a gooey center, finished with a dusting of powdered sugar and a generous pour of vanilla custard sauce.
Prep Time45 mins
Cook Time30 mins
Total Time75 mins
Servings4
Yield4 servings (8 buns)
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 22 gFat
- 12 gSaturated Fat
- 92 gCarbs
- 3 gFiber
- 42 gSugar
- 11 gProtein
- 320 mgSodium
- 240 mgPotassium
- 110 mgCalcium
- 3.5 mgIron
- 6 mgVitamin C
- 420 mcgVitamin A
Ingredients
For the yeast dough
- 500 g (4 cups) all-purpose flour
- 80 g (1/3 cup) granulated sugar
- 7 g (1 packet) active dry yeast
- 250 ml (1 cup) whole milk, lukewarm
- 2 large eggs, room temperature
- 80 g (1/3 cup) unsalted butter, melted and slightly cooled
- 1 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
For the filling and topping
- 300 g (1 1/4 cups) smooth apricot jam (or plum butter)
- 40 g (3 tablespoons) unsalted butter, melted, for brushing
- 2 tablespoons whole milk, for brushing
- Powdered sugar, for dusting
- 500 ml vanilla custard sauce (Vanillesauce), for serving
Directions
- In a small bowl, stir the yeast and 1 tablespoon of the sugar into the lukewarm milk; let stand for 8 to 10 minutes until foamy and bubbly on top.
- In a large mixing bowl, whisk together the flour, remaining sugar, salt, and lemon zest. Make a well in the center and add the eggs, vanilla, melted butter, and the activated yeast mixture.
- Mix with a wooden spoon, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth, elastic, and just slightly tacky. Shape into a ball, place in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Meanwhile, generously butter a 24 cm (9-inch) round baking dish (or a 9×13 inch pan). Gently warm the apricot jam in a small saucepan until it loosens to a spreadable consistency, then let cool slightly.
- Turn the risen dough onto a lightly floured surface, deflate gently, and divide into 8 equal pieces (about 115 g each). Flatten each piece into a round about 10 cm (4 inches) wide, place about 1 1/2 tablespoons of jam in the center, gather the edges up and pinch firmly to seal, then roll briefly between your palms into a smooth ball.
- Arrange the filled buns seam-side down in the prepared pan, packing them close together so they will rise upward and support each other during baking. Cover loosely with a towel and let rise again for 30 to 40 minutes until puffy and nearly doubled.
- Preheat the oven to 180°C (350°F). Brush the risen buns gently with the milk and bake on the middle rack for 28 to 32 minutes until the tops are deep golden brown and an instant-read thermometer inserted into a plain bun reads 92°C (198°F).
- Immediately brush the hot buns all over with the melted butter so they stay soft and tender. Let cool in the pan for 10 minutes, then invert onto a platter (or serve straight from the pan), dust generously with powdered sugar, and pull apart at the table.
- Serve warm in pairs, accompanied by a pitcher of cold or warm vanilla custard sauce for spooning over each portion.
Cook’s Notes
- Keep the dough on the softer, slightly sticky side; too much flour will give dense, heavy buns instead of feather-light ones.
- If your jam is very runny, simmer it for a few minutes to thicken, or the filling may leak out during baking.
- Pinch the seams of each bun very firmly and place them seam-down so they stay sealed while rising and baking.
- Traditional Austrian Buchteln are often baked with a 9th bun in the center of a round pan; arrange yours in a flower or grid pattern for even baking.
- For a richer flavor, replace half the milk with heavy cream or brush the dough with a thin egg yolk glaze before baking for extra-deep color.
