Recipe for Classic Viennese Buchteln (Sweet Rolls)

Classic Viennese Buchteln are soft yeast dough balls filled with jam and gently baked in butter. They taste best slightly warm and served with vanilla sauce.

Servings: about 12 rolls
Total time: approx. 2 hours 25 min (including rising time)

Ingredients

Yeast Dough

500 g flour (Type 405 or plain wheat flour)
1 cube fresh yeast (42 g) or 1 packet dry yeast
250 ml lukewarm milk
60 g sugar
80 g soft butter
2 eggs (size M)
1 pinch of salt
Optional: zest of half a bio lemon and a little vanilla

For Filling and Baking

approx. 150 g jam (e.g., apricot, peach, or plum)
50–80 g melted butter
Powdered sugar for dusting

Instructions

Dissolve the yeast in lukewarm milk with 1 teaspoon of sugar and let it sit for 10 minutes until it begins to foam.
In a bowl, combine the flour, remaining sugar, butter, eggs, salt, lemon zest, and yeast milk. Knead until the dough is smooth, shiny, and starts to pull away from the sides of the bowl.
Cover the dough and let it rise in a warm place for 45–60 minutes until it doubles in size.
Briefly knead the dough, shape it into a log, and divide it into about 12 pieces. Flatten each piece, place 1 teaspoon of jam in the center, fold the dough over, and seal the seam.
Place the rolls close together in a greased baking dish and brush with melted butter. Cover and let rise for another 20–30 minutes.
Preheat the oven to 170 °C (top/bottom heat) and bake the rolls for 25–30 minutes until golden brown.
Let them cool slightly and dust generously with powdered sugar.