Buchteln, a dessert born among the Tyrolean and Austrian mountains, bringing with it the warmth of old-time kitchens: balls that join together in baking, like tight hugs in a pan.
Pulling one apart with your hands is a small act of happiness, especially if accompanied by a dusting of powdered sugar or warm vanilla cream.
They are Tyrolean leavened sweets filled with apricot jam, and if possible, they should be eaten while still warm or lukewarm to enjoy them at their best.
Very good for both a snack and a sweet breakfast.
Whenever I make them at home, they disappear quickly… appreciated by both adults and children.
Follow my recipe and make these very good Trentino brioches, they are just to try!!!
If you make this or other recipes from my blog, send me the photo. If you’d like, I will post it on my FB page in your name.
Approx. 106 kcal per buchteln
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 28-30 balls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Buchteln
- 15.5 oz All-purpose flour
- 0.88 oz Fresh yeast
- 1.4 oz Sugar
- 0.55 cups Whole milk
- 1 pinch Salt
- 2 tablespoons Rum
- 2 tablespoons of Butter + 1 oz for brushing on top of the buchteln
- 2 medium eggs
- 1 packet Vanilla
- 5.3 oz Apricot jam
- 1.1 oz Powdered sugar
- 1 Non-stick baking pan non-stick baking pan
Preparing the Buchteln
In a bowl, mix the yeast with warm milk, 1.4 oz of flour, and let it rise for 20 minutes.
Meanwhile, melt the butter, add the eggs once cooled, vanilla, salt, rum, add a bit of flour, and then combine the previously leavened mixture.
Knead the two mixtures until well combined, adding the remaining flour.
Let it rise until doubled in size.
Once risen, roll out the dough on a work surface to a not too thin thickness…
….cut out circles about 2.5-3 inches in diameter.
Fill the circles with jam, close them well…..
brush each buchteln with melted butter and place them with the closed side down next to each other on a greased baking pan.
Once all the buchteln are in the pan, brush more butter evenly.
Let them rise covered for about 1 hour, then bake them in a preheated oven at 356°F for about 30 minutes.
After baking, turn them out onto a surface, break them apart, and serve them warm with a sprinkle of powdered sugar.
