These fluffy and buttery Buchteln - Jam Filled Rolls are a light brioche style dough baked to perfection and topped with a powdered sugar topping for a European bread roll that is ideal to serve on a lazy weekend day.
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The lines of borders have been blurred multiple times the past century and several dishes find themselves called Austrian this or Swiss that and in reality it can be hard to know where they originated like these jam filled rolls that have plum jam in the center.
Ingredients and substitutions for Buchteln - Jam Filled Rolls
- Yeast: Yeast doesn’t just help give our rolls that fluffy bread texture, it also help it rise to create a nice crumb.
- Milk: Whole milk helps give our rolls a soft crumb and the golden crust. You could substitute with water in equal measure if you prefer. Though this would likely result in a tougher finished crumb due to the lack of fat given to the dough from the milk.
- Flour: This one matters because bread flour has a higher protein which helps to produce the gluten content which we need to give our rolls that firm dough which is easier to shape. If you don’t have any on hand you can substitute all purpose or plain flour in equal measure. Though, it’s best to use any flour that has a protein level between 10-13%, in the US, plain flour does. Whilst if you live in the UK, bread flour sits firmly in this zone and it’s best not to replace with plain flour as you will notice the difference in texture of your dough. It will feel incredibly soft in your hands and be a little harder to work with.
- Egg: Adding moisture and binding the dough together, the egg helps with rising as acting as a leavening agent. It also gives our rolls a nice light crumb thanks to the fat from the yolk.
- Butter: We add room temperature butter, ideally salted (if your butter isn’t salted, add ½ teaspoon to your dough), to give our rolls that nice soft texture thanks to the fat alongside our whole milk. You could substitute with non dairy butter in equal measure, however, I have not tried this and do not recommend substituting in oil because of the different texture it would lend to the finished rolls.
- Jam: The most traditional jam is plum, though you could replace with any tart, sweet jam such as raspberry, strawberry or even marmalade, for a twist.
See recipe card for quantities.
How to make Jam Filled Rolls:
Step 1: Stir the dries: Stir the dry ingredients together and create a well.
Step 2: Whisk the wet ingredients: Combine the wet ingredients and pour into the dry.
Step 3: Form your dough: Stir the mixture with a wooden spoon until you form a dough.
Step 4: Knead: Turn onto a lightly floured surface and knead until smooth and elastic.
Step 5: Rest and rise: Place in a lightly buttered bowl and cover with a damp tea towel to double in size.
Step 6: Roll roll roll your dough: Roll out into one large square, dimensions provided.
Step 7: Cut into squares: Cut into even squares and place a teaspoonful of jam into the center.
Step 8: Press and pinch: Lightly press the edges of one piece of dough and pinch the ends together tightly, placing seam side down into your baking dish.
Step 9: Brush: Brush with the remaining melted butter and cover to rise once more.
Step 10: Bake: Place in the oven and bake until golden.
Step 11: Warm: Allow to cool to warm and sprinkle over some confectioner’s sugar.
Step 12: Serve: Place one roll on a plate and serve up, Enjoy!
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Buchteln - Jam Filled Rolls
Ingredients
- 600 grams / 4 cups + 3 tablespoons bread flour
- 75 grams / ⅓ cup + 1 ½ tablespoons superfine/caster sugar
- 9 grams / 1 tablespoon dried yeast
- 1 teaspoon sea or kosher salt
- 200 milliliters / 1 cup - 2 tablespoons milk lukewarm
- 1 ½ teaspoons vanilla extract
- 15 grams / 2 ½ tablespoons lemon zest finely chopped (approximately 2 lemons)
- 114 grams / 4 ounces butter melted
- 45 grams / 1 medium egg room temperature
- 14 grams / 1 medium egg yolk room temperature
- 165 grams / ½ cup plum jam
- Confectioner’s / icing sugar to serve
Instructions
- Line the base of a baking tray with greaseproof paper and lightly brush the insides with butter.
- Place the flour, sugar and yeast into a bowl and stir to combine, make a well in the center.
- Pour the milk, extract, lemon zest, egg, egg yolk, salt and 100 grams / 3.5 ounces of the melted butter into a separate bowl and whisk to combine.
- Pour the wet ingredients into dry ingredients and stir to form a dough with a wooden spoon.
- Turn onto a very lightly floured surface and knead until the dough is smooth and elastic and springs back when you push your finger into it, approximately 5 minutes.
- Brush 1 teaspoon amount of the melted butter around the base of your bowl and place the dough in the center.
- Cover with a damp tea towel and allow to rise in a warm place for 1 hour or until doubled in size.
- Punch the dough down in the center with your fist and turn onto a lightly floured surface.
- Knead until smooth and elastic, approximately 3 minutes.
- Roll out the dough into a 32 centimeter / 12 inch square, approximately ? inch thick and cut into even 8 centimeter / 3.1 inch squares.
- Place 1 pieces of dough in the parlm of your hand, making sure it is centered in the palm of your hand.
- Spoon 1 teaspoonful of the plum jam in the center of the dough and press the edges of the dough between your fingers to thin out and stretch slightly until all the edges are slightly thinned out.
- Bring 2 opposite edges of the dough together and pinch firmly to hold the edges together, bring one other end into the center and repeat until all the edges are pinched in the center and the dough is smooth.
- Place the dough seam side down into the palm of your hand and shape lightly into a ball.
- Place the bun seam side down into your prepared baking tin and repeat with the remaining dough until all the rolls are formed.
- Ensure ½ inch space between each roll and brush with the remaining melted butter.
- Cover with a damp tea towel in a warm place until doubled in size, approximately 40 minutes.
- Meanwhile, preheat the oven to 190C/375F.
- Place in the oven and bake for 40 minutes or until golden.
- Allow to cool to warm, dust with confectioner’s sugar and serve.
- Enjoy!
Video
Notes
- Jam: The most traditional jam is plum, though you could replace with any tart, sweet jam such as raspberry, strawberry or even marmalade, for a twist.
- Flour: This one matters because bread flour has a higher protein which helps to produce the gluten content which we need to give our rolls that firm dough which is easier to shape. If you don’t have any on hand you can substitute all purpose or plain flour in equal measure. Though, it’s best to use any flour that has a protein level between 10-13%, in the US, plain flour does. Whilst if you live in the UK, bread flour sits firmly in this zone and it’s best not to replace with plain flour as you will notice the difference in texture of your dough. It will feel incredibly soft in your hands and be a little harder to work with.
- Room temperature ingredients are best here: The eggs and butter need to be room temperature so that they mix better with the dough to create that smooth brioche style texture.
- Amount of lemons for zest: You will need 2 medium lemons to gain the amount of finely chopped zest for these rolls.
- Pinching the dough together: Even with a small amount of jam in the center of your dough, if you do not lightly thin out the edges you will find the jam begins to spill out when you start pinch them together. By lightly pressing the pressing the edges of your dough you will help to pinch together and hold the dough in the center over the jam filling without getting jam everywhere.
- Baking tray: The tray used here was 34x24 centimeters or 13.25x9.5 inches.
- Serving: These are best served the day they are made, though will still be good (not as great as the day they’re made) for 2 days after making, if kept covered.
- Can be frozen: Simply place into a freezer proof container or bag and they will keep for up to 3 months.
Nutrition
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