Buchteln (Buchtel; also Ofennudel, Rohrnudel), are sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum Powidl jam. In Germany they are often topped with vanilla sauce, powdered sugar or just eaten plain and warm. Buchteln are served mostly as a dessert but can also be used as a main dish.
The origin of the Buchteln is the region of Bohemia, but they play a major part in the Austrian Slovak Slovenian, and Hungarian cuisine too. (In Bavaria the Buchteln are called Rohrnudeln, in Serbian buhtle or buhtla, in Hungarian bukta, in Croatian buhtle, in Polish buchta, and in Czech buchta).
In Vienna the Buchtel has become famous during the period of Biedermeier due to an enterprising innkeeper. Originally, in Vienna yeast delicacies were filled with jam or fruit. The smart innkeeper filled the Buchteln with lottery cards und sold them at a good price. The Viennese were excited and bought many, many Buchteln. Today, the Buchtel is still very popular in Vienna. It tastes especially delicious with vanilla sauce!
Ingredients for 4: 100 ml milk, 250 g (2 ¼ cups) flour, 35 g (1/8 cup) sugar, 10 g (1/16 cup) yeast, 40 g (1/8 cup) soft butter, 2 egg yolks, salt, 1/2 lemon (rind, grated), flour (for the work surface), butter (melted), icing sugar (for dusting)
For the vanilla sauce: 3 egg yolks, 150 (0,3 pt) ml milk, 125 ml (0,2 pt) cream, 60 g (1/4 cup) sugar, 1/2 pod vanilla (cut open)
Prepare a sponge with lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth. Leave to rise in a warm place. Then add the rest of the flour, sugar, egg yolks, lemon rind a pinch of salt. Knead into a half-stiff dough. Finally, work in some butter. Cover with a cloth and leave to rise again until the bulk has increased considerably.
On a floured surface, roll the dough flat to about 2 cm. With a cutter, cut out pieces about 6 cm in diameter, fold and close the edges tightly at the top. Dip each piece one by one in the melted butter and place them closely side-by-side in a well greased baking tray with the folded edge facing down. Bake in a preheated oven at 180 °C for about 20-30 minutes until golden yellow. Separate them to serve, and sprinkle over icing sugar.
For the vanilla sauce, heat the milk and vanilla pod. Simmer for about 5 minutes. Beat the egg yolks and sugar. Gradually stir in the milk (without the vanilla pod) and keep stirring on medium heat until the sauce thickens slightly. Place the pot in a bowl, filled with iced water and allow to cool, stirring now and again. When the sauce is cold, fold in some whipped cream.
Enjoy with: Sweet wine
PS: Buchteln desserts are the specialty of the Café Hawelka in Vienna and are made according to a very, old and secret family recipe!