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Recipe for “Buchteln” – a “pillowy” treat for home
die Marmeladen des Sommers sind fertig zur Fülle für die Buchteln
Cuisine

Recipe for “Buchteln” – a “pillowy” treat for home

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.

flaumige Buchteln im Reindl (c) Eva-Maria Bergmüller

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.

Das sind alle Zutaten für den Germteig für das Buchtelrezept
Rezept drucken
Buchteln
Servings
servings
Ingredients
  • 500 g flour
  • 120 g butter
  • 2 pieces eggs
  • 40 g yeast
  • 1 pinch salt
  • 250 ml milk
  • 1 tablespoon lemon zest
  • 1 vanilla sugar
  • jam of your choice for the filling
Servings
servings
Ingredients
  • 500 g flour
  • 120 g butter
  • 2 pieces eggs
  • 40 g yeast
  • 1 pinch salt
  • 250 ml milk
  • 1 tablespoon lemon zest
  • 1 vanilla sugar
  • jam of your choice for the filling
Instructions
  1. First stir the yeast, 1 tablespoon of flour, 1 tablespoon of sugar and some lukewarm milk into a thick mixture and leave to rise for about ¼ hour in a warm place
    Vorbereitung für das Dampfl
  2. In the meantime, warm the flour in a mixing bowl and add the melted butter and all the other ingredients. Don’t forget a pinch of salt.
    Alle Zutaten für den Germteig werden vermischt
  3. Stir in the mixture that has risen in the meantime. Beat the dough until it bubbles and comes away cleanly from the spoon and mixing bowl.
    Abschlagen des Germteigs bis er Blasen wirft
  4. Now leave the dough to rise in a warm place for about 1 hour.
    Der Germteig muss dazwischen natürlich auch immer ausreichend "gehen"
  5. In the meantime, butter the mould.
    Form wird mit Butter befettet für die Buchteln.
  6. After letting it rise, the yeast dough is formed into a roll on a floured board and divided into even pieces.
    Germteig wird zu einem herrlichen Buchtelrezept verarbeitet
  7. Flatten these pieces of dough by hand, add a spoonful of jam, seal the dough and place the “Buchteln” in a greased mould.
    flaumige Buchteln im Reindl (c) Eva-Maria Bergmüller
  8. After rising again, bake the “Buchteln” at 180 degrees for about 30 minutes until golden brown.
    Buchteln mit Marillenmarmelade
  9. After baking, remove the “Buchteln” from the oven and sprinkle with icing sugar.
    flaumige Buchteln im Reindl (c) Eva-Maria Bergmüller

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!

Herrliches Buchtelrezept (c) Eva-Maria Bergmüller

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!

Herrliches Buchtelrezept (c) Eva-Maria Bergmüller

You can find more culinary highlights of the region and recipes to try here.

Of course, you shouldn’t miss out on “Buchteln” on a cold and wonderful winter weekend. Here you’ll find a dream winter holiday this coming winter including all the culinary highlights in the Salzburger Sportwelt.

photo credits: Salzburger Sportwelt – Eva-Maria Bergmüller


The mountains are like my second living room. Whether in summer or winter, I find the endless expanse and the relaxed atmosphere high above the Pongau valleys best of all. Balm for my soul are not only unforgettable experiences amid nature, culinary aspects are on the agenda too. On the one hand, I like to prepare local delicacies myself, yet I also enjoy trying things out and tasting. My articles, I hope, will take you on a wonderful journey through the Salzburger Sportwelt showing you the beauties and numerous facets of our wonderful homeland.

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