Do you know the feeling when you open the door of your mum’s or grandma’s house and you are greeted by the wonderful smell of warm yeast dough? Even at that moment you can imagine how light and fluffy the “Buchteln” will be and what a wonderful feeling the tender, warm yeast dough in your mouth will be like.
Whether warm or cold, with whipped cream, vanilla sauce or custard, “Buchteln” are a real classic throughout Austria and here in the Salzburger Sportwelt too.
Now that all the fruits of the summer have been boiled down into delicious jams, our cellars and pantries are well stocked with the perfect filling for “Buchteln”.
So, let’s get cracking. I take my apron from the wooden shelf and tie it around my waist. Then I grab the mixing bowl and off I go. With my grandma’s original recipe, nothing can go wrong.
The best way to enjoy the “Buchteln” is with vanilla sauce or custard. The “Buchteln” are filled with a jam filling. Traditionally, we always use apricot jam or plum jam at home. In principle, however, the “Buchteln can be filled with any jam and also other things such as nougat, etc. Once you have tried this sweet temptation, you definitely won’t be able to resist it.
In the past, people also liked to serve so-called “canary’s milk” with the “Buchteln”. Canary’s milk is a traditional Austrian custard that is rather liquid in consistency. It probably got its name from the yellow colour of the egg yolks used, which is reminiscent of yellow canaries. But I don’t know if that’s just a rumour or not!
Similar to baking bread, patience is required. It is important to let the yeast dough rise well and for a long time, then I promise you that your “Buchteln” will be unbeatable in terms of lightness and fluffiness.
Now I’ve said enough, I’m going to take a bite of one of these wonderfully fluffy “Buchteln”. Mhhmmhm, simply a dream!
Enjoy for yourself!
photo credits: Salzburger Sportwelt – Eva-Maria Bergmüller