It was my first time making this bread and it was also the first time that I ate a Buchtel which is such a shame. They are not only delicious but I think they look so beautiful in the casserole. I took so many photos because I was so in love with my result and it was a little bit of a challenge to select photos (I took 86 photos) for my blog.
In Vienna there is a traditional coffee house Café Hawelka which is famous for their Buchteln and they use a secret family recipe. After I made my very first Buchteln today, I think I will pay a visit to the Café Hawelka and have a Buchtel, so I can compare mine with the famous Viennese Hawelka Buchteln and if it is worth to steal the secret family recipe. I shall report.
Traditionally Buchteln are filled with plum jam which I did not had on hand, so I used raspberry jam.
Makes 8 Buchteln (one casserole 25 cm / 9 inches)
- 125 ml milk
- 20 g fresh yeast
- 75 g granulated sugar
- 80 g unsalted butter, soft
- 250 g all-purpose flour
- 2 egg yolks
- 50 g unsalted butter
- Jam of your choice (about 8 teaspoons)
- Powdered sugar
- In a saucepan heat the milk until it is lukewarm.
- Crumble the yeast into a big bowl. Add a little bit of the sugar and half of the lukewarm milk to the yeast. Stir until the yeast is completely dissolved.
- Add the rest of the sugar, milk, butter (make sure it is softened), flour and egg yolks and mix with a wooden spoon. When the dough starts to get sticky, knead the dough on a well-floured surface until it is smooth. If the dough is too sticky, add some flour.
- Place the yeast dough back to the bowl and cover the bowl with a kitchen towel.
- Let the dough rise in a warm and draft-free place for 45 to 60 minutes or until the dough is doubled in size. You can read my tips on yeast dough here.
- Preheat the oven to 180°C.
- Melt the butter and pour the melted butter into a casserole.
- Take the dough out of the bowl and knead again until it is smooth. Divide the dough into 8 pieces and form them to balls.
- If you decide to fill the Buchteln (which I highly recommend), then press each piece into a circle and place about one teaspoon jam in the middle. Gather the edges of the dough together and pinch slightly to close.
- Roll the balls in the melted butter I the casserole and place them in the casserole.
- Bake for 25 to 30 minutes until the Buchteln are slightly golden in color.
- Sprinkle with confectionary sugar and serve warm. The Buchteln taste the best when they are still warm.