BB member Christine Rubba suggested a traditional recipe she recently ran across while visiting Burgenland. However, the one she sent uses some ingredients that may not be available in the US, so I substituted another recipe that I found at website A Feast For The Eyes for the same pastry with standard ingredients and English measurements. (I tried converting the metric recipe she sent, but the quantities looked odd, and "pudding powder" is likely not the same as "instant pudding mix".) It should taste great anyway!


BUCHTELN / JAM-FILLED SWEET AUSTRIAN YEAST BUNS
(courtesy of Debby at www.AFeastfortheEyes.net)

Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Dough Proofing Time: 1 hour
Total Time: 3 hours 45 minutes
Servings: 12 rolls
Calories: 362 kcal

Ingredients:
  • 3-1/2 cups flour plus 1/4 cup flour (if needed)
  • 1/4 cup vanilla sugar (or 1 tsp. pure vanilla and 1/4 cup sugar; see recipe notes)
  • 2 large eggs (room temperature)
  • 3/4 cup milk (warmed)
  • 1/2 stick unsalted butter (melted)
  • 2-1/4 tsp. rapid-rise yeast (or instant yeast)
  • 12 tsp. apricot preserves (or jam of your choice)
For the bottom of the baking pan:
  • 1/2 stick unsalted butter (melted)
  • 1/4 cup sugar (to dip unbaked rolls into)
Preparation:
  1. Heat the milk to no more than 105°F.
  2. I use rapid rise yeast, that I like to proof by adding half the vanilla sugar with the warmed milk--allow to become foamy, about 5 to 10 minutes. Otherwise, if using instant yeast, you can skip this and add it right into the dry ingredients.
  3. I also use my stand-mixer with a dough hook for mix the dough, or you can also use a bread machine or Danish Dough Whisk. Otherwise, do as our grandparents did, and mix by hand.
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Stand mixer directions:
  1. Add the dry ingredients, and add yeast (I use instant yeast)
  2. Add the warm milk, eggs and melted butter to dry ingredients, mix until combined.
  3. The dough should come "clean" from the mixing bowl, so add additional flour if necessary (one tablespoon at a time). Knead for about five minutes.
  4. Place into an oiled bowl and let rise for about an hour.
  5. Spray a glass or ceramic square baking dish with non-stick cooking spray, or line with parchment paper. Preheat the oven to 350°F.
  6. Add the remaining melted butter and sugar to the bottom of the pan, and whisk to combine.
  7. Dump the risen dough onto a lightly floured surface and knead a few times by folding the dough over, turn in half, press with the heels of your hands, folder over and repeat a few times. Divide into either 9 larger rolls, or 12 smaller rolls.
    You might need to add a small amount of flour until the dough is no longer sticky.
  8. Pull each piece of dough into a circle (doesn't have to be perfect). Spoon one teaspoon of jam onto the center of the circle, being careful not to overfill. Grab a corner and pull over the jam, and do this until the jam is covered. Grab the corners and lightly twist to seal. Dip each roll into the butter/sugar mixture as you place it into the pan.
  9. Bake at 350°F for about 25-30 minutes or until golden brown.
  10. Optional: Melt 2 tablespoons unsalted butter and brush onto the baked rolls.
  11. Best served slightly warm. Store in an airtight container, but do not refrigerate.
Notes from Debby:

I buy Dr. Oetker Vanilla Sugar (available on line at, among other sources, Amazon or Walmart), or you can make your own with a vanilla bean pod. Anytime you use a vanilla bean pod, save it and store it in a jar of sugar.

The rolls are best enjoyed fresh and hot from the oven. Store in an airtight container, and gently reheat before enjoying any leftovers.