Apricot Buchteln: Austrian Sweet Rolls with STAUD’S Preserves
Bring a little Austrian café warmth to your kitchen with soft yeast rolls and an apricot center. Buchteln make a lovely weekend baking project: set them close together in the dish, then pull them apart while warm and share at the table.
Makes: 16 rolls
Ingredients
- 270 ml lukewarm milk
- 1 packet dry yeast
- 500 g flour
- 50 g sugar
- 80 g melted butter
- 1 large egg plus 2 egg yolks
- 180 g STAUD’S Apricot Preserves
- 30 g melted butter for the baking dish
How to make it
- Stir the yeast into the warm milk. Combine with flour, sugar, 80 g butter, egg and yolks; knead into a smooth dough.
- Cover and leave somewhere warm for about an hour, until risen.
- Roll to roughly 1.5 cm thick. Cut 16 rounds, add preserves to each, and pinch closed.
- Arrange seam-side down in a buttered baking dish and let rise briefly again.
- Bake at 175°C / 350°F with convection for about 40 minutes, until golden. Serve warm.
Shop this recipe
Adapted with our classic apricot preserves in place of the organic apricot spread in STAUD’S original.
Visit the product page for current availability.
Adapted from STAUD’S Wien’s original recipe. European Deli’s version uses the product linked above.
Leave a comment