Buchteln

Buchteln are soft, fluffy sweet yeast rolls filled with jam, chocolate spread or another favorite filling. Known as buhtle in Croatia, these pull-apart rolls are a familiar part of everyday life for many Croatians. You can find them in practically every bakery, and they are a nostalgic school-break snack for many of us — something to enjoy between classes, often with a glass of yogurt or milk. Homemade Buchteln are just as comforting, with a tender dough, a golden top and a delicious filling tucked inside each roll.

This recipe makes 14 soft, homemade Buchteln that are best enjoyed fresh, while still slightly warm.

Prep Time 120 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 2 hrs 30 mins

Cuisine: Balkan Kitchen

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 14

Calories: 230 Calories - Approximate values per Buchtel, without filling

Description

Soft and fluffy Croatian-style Buchteln made with enriched yeast dough and filled with your favorite jam or chocolate spread. A classic homemade sweet roll, perfect for breakfast, a snack or a little taste of Croatian bakery nostalgia.

Ingredients

500 g all-purpose flour (about 4 cups)
1 large egg
2 egg yolks
20 g fresh yeast
250 ml lukewarm milk (1 cup)
100 g sugar (½ cup)
1 packet vanilla sugar
120 g butter, softened
Zest of 1 lemon
Jam, chocolate spread or another filling of your choice

For the Top (Optional)

1 egg, beaten, for brushing

Instructions

1
Activate the yeast. Crumble the fresh yeast into the lukewarm milk. Add a little sugar from the measured amount, stir and leave for about 15 minutes, until the yeast starts to activate.
2
Make the dough. Add the flour, egg, egg yolks, remaining sugar, vanilla sugar, softened butter and lemon zest. Knead until you have a smooth, soft dough. It should be pliable and slightly tacky rather than stiff.
3
Let the dough rise. Cover the bowl with a clean kitchen towel and leave the dough in a warm place for about 50 minutes, or until it has doubled in size.
4
Shape the Buchteln. Divide the dough into 14 equal portions. Shape each portion into a ball, flatten it slightly and place a little filling in the center. Bring the edges together and seal them well so the filling stays inside.
5
Arrange and rise again. Place the filled rolls seam-side down in a baking dish or on a baking tray lined with parchment paper, leaving a little space between them. Cover and leave to rise for another 30 minutes.
6
Brush and bake. If desired, brush the tops with beaten egg. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the Buchteln are golden brown and baked through.
7
Keep them soft. As soon as they come out of the oven, cover the Buchteln with a clean kitchen towel. Leave them covered for about 10 minutes before serving.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 230kcal

% Daily Value *
Total Fat 7g11%
Total Carbohydrate 35g12%
Sugars 8g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Choose a thick filling. Thick jam, plum jam or chocolate spread works well. Avoid runny fillings, which can leak out during baking.
Keep the dough soft. Adding too much flour can make the Buchteln dense instead of fluffy. Add only a little extra flour if the dough is genuinely too sticky to handle.
Seal the edges well. Make sure the filling is fully enclosed and place each roll seam-side down in the baking dish.
Cover after baking. Covering the hot Buchteln with a clean kitchen towel helps keep their tops soft as they cool.
Storage. Store cooled Buchteln in an airtight container at room temperature for up to 2 days. Warm them briefly before serving to soften them again.