Name: Austrian Sweet Yeast Buns Stuffed with Apricot Jam
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings (8 buns)
Cuisine: Austrian
Ingredients: 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; 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

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.