Buchteln – Jam Filled Rolls

Buchteln - Jam Filled Rolls

Like so many other recipes in Europe Buchteln – Jam Filled Rolls could be Austrian or German or be connected to multiple countries around this region. Have you ever heard of jam filled rolls friends? What are your thoughts on them?

I personally hadn’t until I went looking, but the thing is when you bite into one of these you’ll find that they’re comforting and moreish all at the same time and somehow, you’ll likely want to grab for another whilst also wanting a cup of your favorite hot beverage because they just scream breakfast or brunch bread.

buchteln rezept

jam rolls

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 a favorite plum jam in the center and are satisfying in a way you wouldn’t usually think of rolls.

Like so many yeast doughs these require a couple of rises to gather themselves perfect for baking so it might not seem the perfect recipe to make early in the day for a morning break, however, most of the work comes from really just letting time pass so these are pretty low maintenance.

How to prepare Buchteln – Jam Filled Rolls

  • Stir the dries: Stir the dry ingredients together and create a well.
  • Whisk the wet ingredients: Combine the wet ingredients and pour into the dry.
  • Form your dough: Stir the mixture with a wooden spoon until you form a dough.
  • Knead: Turn onto a lightly floured surface and knead until smooth and elastic.
  • Rest and rise: Place in a lightly buttered bowl and cover with a damp tea towel to double in size.
  • Roll roll roll your dough: Roll out into one large square, dimensions provided 😉
  • Cut into squares: Cut into even squares.
  • A spoonful of jam: Place one teaspoonful of jam into the center of your dough.
  • Press and pinch: Lightly press the edges of the dough to thin out slightly and pinch the ends together until all edges are held tightly.
  • Seam side down: Place one roll seam side down into your baking dish.
  • Repeat: Repeat with the remaining dough until your rolls are complete.
  • Brush: Brush with the remaining melted butter and cover to rise once more.
  • Bake: Place in the oven and bake until golden.
  • Warm: Allow to cool to warm and sprinkle over some confectioner’s sugar.
  • Serve: Place one roll on a plate and serve up, Enjoy!

Tips for the best Buchteln – Jam Filled Rolls

Amount of lemons for zest: You will need 2 medium lemons to gain the amount of finely chopped zest for these rolls.

Pinching the ends 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.

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.

Buchteln – Jam Filled Rolls
Adapted from SBS.com
Makes 16 rolls

Ingredients:
600 grams / 4 cups + 3 tablespoons bread flour
75 grams / 1/3 cup + 1 1/2 tablespoons superfine/caster sugar
9 grams / 1 tablespoon dried yeast
1 teaspoon salt
200 milliliters milk, lukewarm
1 1/2 teaspoons vanilla extract
2 1/2 tablespoons lemon zest, finely cut
114 grams / 4 ounces butter, melted
1 egg
1 egg yolk
165 grams / 1/2 cup plum jam
Confectioner’s / icing sugar to serve

Directions:
Line the base of a baking tray with greaseproof paper and lightly brush the insides with butter.

Place the flour, sugar, yeast and salt into a bowl and stir to combine, make a well in the center.

Place the milk, extract, lemon zest, egg, egg yolk, salt and 100 grams / 3.5 ounces of the melted butter into a bowl and whisk to combine.

Pour the wet ingredients into the well of the flour and stir together to form a dough with a wooden spoon.

IMG 9962(pp w768 h512)

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.

IMG 9963(pp w768 h512)

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 1/3 inch thick and cut into 16 even 8 centimeter / 3.1 inch squares.

IMG 9966(pp w768 h512)

Place 1 teaspoonful of the plum jam in the center of one square of dough.

IMG 9969(pp w768 h512)

Place the square in the palm of your hand and press the edges of the dough between your fingers to thin out and stretch slightly until all the edges are of the dough 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 1/2 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!

jam buns

european jam filled rollsjam filled buns Print
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Buchteln – Jam Filled Rolls

  • Author: Sylvie Taylor
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 55 minutes (includes rising time)
  • Yield: Makes 16 rolls 1x
  • Category: Breads, Breakfast
  • Cuisine: Czech, Austrian, German

Description

Jam filled soft rolls are much beloved in Europe for a reason with a warm and moreish taste that might have you grabbing for a second.


Ingredients

Scale

600 grams / 4 cups + 3 tablespoons bread flour
75 grams / 1/3 cup + 1 1/2 tablespoons superfine/caster sugar
9 grams / 1 tablespoon dried yeast
1 teaspoon salt
200 milliliters milk, lukewarm
1 1/2 teaspoons vanilla extract
2 1/2 tablespoons lemon zest, finely cut
114 grams / 4 ounces butter, melted
1 egg
1 egg yolk
165 grams / 1/2 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.
  • Place the milk, extract, lemon zest, egg, egg yolk, salt and 100 grams / 3.5 ounces of the melted butter into a bowl and whisk to combine.
  • Pour the wet ingredients into the well of the flour and stir together 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 1/3 inch thick and cut into even 8 centimeter / 3.1 inch squares.
  • Place 1 teaspoonful of the plum jam in the center of one square of dough.
  • Place the square in the palm of your hand and press the edges of the dough between your fingers to thin out and stretch slightly until all the edges are of the dough 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 1/2 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!

Notes

Amount of lemons for zest: You will need 2 medium lemons to gain the amount of finely chopped zest for these rolls.

Pinching the ends 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.

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.

Adapted from SBS.com


Nutrition

  • Calories: 225 calories per roll
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