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Buchteln (BOOKH-teln), buttery jam puffs, traditionally Viennese. It is said that the recipe originated sometime during the early nineteenth century and was handed down from mother to daughter to the present day.

Buchteln are especially delicious served warm with coffee.


1 pz. yeast

4 oz. ½ cup plus

1 teaspoon sugar

1 tablespoon lukewarm water

5 fl. oz. milk

6 oz. butter

14 oz. flour

½ teaspoon salt

1 egg plus 2 egg yolks, lightly

beaten together

grated rind of 1 lemon

strawberry jam

In a small bowl, mash the yeast with the teaspoon of sugar and lukewarm water. Set the bowl aside in a warm, draught-free

place for 20 minutes, or until the mixture is frothy and has doubled in bulk.

Pour the milk into a medium-sized saucepan. Place the pan over moderate heat to scald the milk (bring it to just under

boiling point).

Reduce the heat to low and stir in 4 ounces of the butter and 2 ounces of the sugar. Stir constantly until the sugar

dissolves. Remove the pan from the heat and cool the milk-and-butter mixture to lukewarm. Stir in the yeast mixture.

Sift the flour and salt into a large, warmed mixing bowl. Make a well in the flour and into it pour the yeast-and-milk

mixture, the whole egg, egg yolks and lemon rind. Stir the ingredients with a wooden spoon until all the flour is worked

in and the mixture becomes a medium-firm dough. If the dough is too wet, stir in a little more flour.

With your hands, shape the dough into a ball and place it in a large, lightly buttered bowl. Sprinkle the ball of dough

lightly with flour, cover the bowl with a cloth and place it in a warm, draught-free place for 1 hour.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Turn the dough out of the bowl on to a lightly floured working surface. With your fist punch the dough to remove the air.

Knead the dough for about 10 minutes, or until it is smooth and elastic.

With a rolling pin roll out the dough into a rectangle, about -inch thick. Trim the edges of the dough with a knife to

square off the sides and cut it into 16 squares.

Place a teaspoon of the jam in the centre of each square. Gather up the sides of each square over the jam and press them

together with your fingers to form a small bundle.

Melt the remaining butter in a small saucepan over low heat. Dip each bundle into the melted butter. Put the bundles, seam

side down, in a 9-inch cake tin, with a removable bottom or sides, arranging the bundles in circles and working in-wards

from the side of the tin.

Dribble any leftover butter over the bundles. Cover the tin with a cloth and stand it in a warm, draught-free place for 15


Uncover the tin and place it in the oven. Bake for 30 minutes, or until all the bundles are golden brown and have puffed

up so much as to completely fill the tin.

Remove the tin from the oven, release the bottom or sides and sprinkle the puffs with the remaining sugar. Break the puffs

apart before serving.

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