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Buchteln Recipe - Filled Yeast Buns - Rohrnudeln


Buchteln Just Out Of The Oven

Buchteln Just Out Of The Oven

Foodicted CC BY 2.0 Generic
A classic Austian and Hungarian dish that is also at home from Bavaria to Poland, Buchteln are a Mehlspeise that is served with compote, vanilla sauce or melted butter and sugar. They are sometimes served savory, especially with a mushroom cream sauce or as the bread accompaniment to potato soup.

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Prep Time: 30 minutes

Cook Time: 35 minutes

Two, half hour rises: 1 hour

Total Time: 2 hours, 5 minutes

Yield: 15 to 30 buns, depending on size


  • 4 c. (500 g.) flour
  • 1/2 c. (100 g.) sugar
  • 1 T. vanilla sugar
  • 1 tsp. salt
  • 1/2 c. (125 ml.) lukewarm milk
  • 2 1/4 tsp. (1 pkg.) yeast
  • 2 eggs
  • 2 T. yogurt (optional)
  • 2 T. rum (optional)
  • Zest from 1 lemon
  • Pflaumenmuß (Powidl or plum butter)


Make the Dough

Mix the flour, sugar and salt in a bowl.

If you have Rapid Rise or instant yeast, mix that in with the dry ingredients. Otherwise, proof your yeast by dissolving it in the lukewarm milk mixed with a pinch of sugar. After 10 minutes, there should be some foam building on the yeast. (See more about yeast types)

Add the milk or the activated yeast plus milk to the dry ingredients with the room temperature eggs. To bring cold eggs to room temperature quickly, place them in a bowl filled with hot tap water and let them sit for 5 - 10 minutes. Add the yogurt (optional) and rum and lemon zest, too.

Mix it all together with a large spoon or in your mixer with a dough hook until it comes together to form a ball, then turn it out on a floured board and knead until smooth and satiny. Use extra flour as necessary to adjust dough. Form into a ball and place in an oiled bowl, turning once to coat.

Cover the bowl with a clean towel and let rise in a warm place until doubled in size.

Form the Buchteln

Turn out onto a floured board and knead a few times to deflate. Roll out to 1/2 inch thick and cut out biscuit-sized circles.

Fill the circles with jam, plum butter or other thick, sweet filling as desired. Pinch closed and form into balls or oblong shape. Both are traditional.

Place side by side in a 9 x 13 inch pan which has been liberally buttered. You can also place them in a round baking form, like a cake pan.

One other variation calls for rolling the dough balls in melted butter then placing in the buttered pan.

Cover the pan and allow to rise for about 30 minutes.


Brush the tops of the rolls with melted butter and bake at 350°F for about 30 minutes, or until golden brown and slightly hollow sounding when tapped.

Serve with vanilla sauce, applesauce or melted butter with poppy seed. You can also serve them with potato soup as the bread.


  • Also good: knead 1/4 cup of raisins or Zantes currants into the dough.
  • You may choose to leave the dough unfilled, too.
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