Homemade Buchteln with apricot jam are soft, fluffy yeast buns baked close together and finished with powdered sugar. This tested recipe makes about 30 buns, and the dough is proofed twice for a light, tender texture.
Recipe at a Glance
- Make the yeast dough with flour, yeast, sugar, butter, eggs, sour cream and milk.
- Knead the dough and let it proof for 40 minutes.
- Roll it 1 cm (0.4 inches) thick, cut it into squares and fill with apricot jam.
- Proof the shaped Buchteln for another 20 minutes, then bake for 35 minutes at 190 °C (374 °F).
Fluffy Yeast Buns Filled with Apricot Jam
The dough is enriched with butter, eggs, sour cream, rum and grated lime or lemon zest. Each square is filled with apricot jam, sealed carefully and arranged in the baking pan with a little space between the buns so they can expand as they proof.
Ingredients for 30 Buchteln
- 550 g type 500 flour or all-purpose flour
- 70 g granulated sugar
- 2 tablespoons sour cream
- 1 packet active dry yeast (7 g) or 25 g fresh yeast
- 200 ml lukewarm milk
- 60 g butter, softened
- 2 eggs
- 1 pinch salt
- 1 packet vanilla sugar (8 g)
- 2 tablespoons rum
- 250 g apricot jam
- 1 teaspoon grated lime or lemon zest
- powdered sugar for dusting
Instructions
Sift the flour: Sift the flour into a large bowl.
Add the dry ingredients: Sprinkle the active dry yeast, granulated sugar, vanilla sugar, salt and grated lime zest over the flour.
Add the butter: Crumble the softened butter with your fingers and distribute it over the flour.
Add the wet ingredients: Add the eggs, rum and sour cream, then pour in the lukewarm milk.
Beat the dough: Beat the ingredients vigorously with a wooden spoon for 4 minutes, until the dough pulls away from the sides of the bowl and forms a single mass.
Knead the dough: Turn the dough onto a floured work surface and knead it thoroughly with your hands for 5 minutes.
Proof the dough: Return the yeast dough to the bowl, cover it with a kitchen towel and let it proof for 40 minutes. The dough will rise noticeably.
Roll out the dough: Knead the proofed dough briefly, then roll it to a thickness of 1 cm (0.4 inches).
Cut the dough: Cut the rolled dough into 7 × 7 cm (about 2.75-inch) squares.
Fill and seal the Buchteln: Place 1 teaspoon apricot jam in the centre of each square. Pull two opposite edges over one another so they overlap by about two-thirds, then repeat with the other two edges. Pinch the outer seams firmly so they stick together. Turn each bun seam-side down and place it in a greased baking pan.
Arrange the Buchteln: Place them in a greased or parchment-lined baking pan, leaving 0.5 to 1 cm (0.2 to 0.4 inches) between each bun.
Proof the shaped buns: Cover the pan with a kitchen towel and let the Buchteln proof for 20 minutes.
Bake the Buchteln: Place the proofed Buchteln in an oven preheated to 190 °C (374 °F) and bake for 35 minutes.
Dust and serve: Leave the baked Buchteln in the pan for 10 minutes, then dust with powdered sugar and serve.
Frequently Asked Questions
How many Buchteln does this recipe make?
The listed quantities make about 30 Buchteln.
How long should the dough proof?
Let the dough proof for 40 minutes, then proof the shaped Buchteln for another 20 minutes.
How long should I bake Buchteln?
Bake them for 35 minutes in an oven preheated to 190 °C (374 °F).
Can I use fresh yeast?
Yes. Replace one 7 g packet of active dry yeast with 25 g fresh yeast.
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