Buchteln with Blackberry Marmalade

Buchteln are sweet rolls made of enriched yeast dough and baked in a casserole dish. Depending on the region, they are also called "Wuchteln", "Rohrnudeln", or "Ofennudeln". Buchteln are particularly juicy and delicious if you prepare them with a fruity filling. Depending on the season, the Buchteln can be filled with berry, apricot or plum jam. You can bake them with or without filling. They are usually served vanilla sauce, powdered sugar or eaten plain and warm.
Originally, Buchteln come from Bohemian cuisine and are widespread in Bavaria, Austria and South Tyrol. The name comes from the Czech "buchtičky" or "buchta". In Bavaria, Buchteln are often prepared with sultanas or cranberries. Our favourite is poppy filling.

Buchteln with Blackberry Marmalade

adapted from Oetker

	Glaze
250 ml Whole milk, lukewarm 70 g Sugar 20 g Fresh yeast, crumbled ( or 7 g Dried yeast) 400 g Organic bread or plain flour 100 g Organic rye flour (or bread flour) 80 g Butter, softened 2 Eggs Pinch of salt Blackberry jam 12 Blackberries	50 g Milk 1 tbsp Sugar 2 tbsp Butter Powdered sugar

In a small saucepan, add half of the milk, 1 teaspoon of sugar and fresh or dried yeast. Stir the mixture together. Set aside on your kitchen counter for 10-15 minutes until the small bubbles form on the surface.
In the bowl of your table mixer, add bread flour, rye flour, remaining sugar and milk, softened butter, eggs, a pinch of salt and the activated yeast mixture. Mix until a dough forms.
Cover the dough with a plastic film and leave it to rise in a warm place for an hour. Generously butter a large casserole dish. Set aside.
Divide the dough into 12 even portions and shape each into a ball. Flatten each dough ball, place 1 teaspoon of jam and 1 blackberry on each, enclose with the dough, form into a ball again and place in the prepared casserole dish with the seam side down. Cover the rolls with a tea towel and leave to rise in a warm place for 30 minutes.
Prepare the glaze. Heat the milk, sugar and 1 tablespoon of butter in a small saucepan until the sugar has dissolved. Meanwhile preheat the oven to 200C/400F.
Pour the glaze over the Buchteln and bake in the preheated oven for approx. 30 minutes until golden brown. As soon as the Buchteln are fresh out of the oven, brush the surface with the remaining 1 tablesoon of butter. Dust with icing sugar.

34 comments:

Brian's Home Blog 24/9/22 01:08: Those are beautiful and I'm sure they taste terrific!
Tom 24/9/22 01:30: ...looks fabulous.
J.P. Alexander 24/9/22 02:10: Me ha dado muchas ganas de probarlo. Gracias por la receta de seguro que la haré. Te mando un beso.
Anonymous 24/9/22 03:00: Angie, I am amazed at how many wonderful baked goods you make. This looks really delicious. It's Judee- from Gluten Free A-Z Blog
Christine 24/9/22 05:40: Delicious
Margaret D 24/9/22 07:16: They do look good.
Kitchen Riffs 24/9/22 07:39: Yum yum yum! These look terrific! Just so pretty -- both outside and in. Thanks!
Lola Martínez 24/9/22 08:32: En cuanto ves esos panecillos dan ganas de probarlos, son una delicia así tan mullidos y delicados.
Un beso.
eileeninmd 24/9/22 09:52: What a delicious treat! Thanks for sharing! Have a happy weekend!
Irma 24/9/22 10:05: These buns look delicious.
Greetings Irma
Neil 24/9/22 10:24: Yum! I could eat a whole batch of these now Angie. They look delicious!
roentare 24/9/22 10:48: The bun is star quality shine from the way you capture it!
DEZMOND 24/9/22 13:51: I do ever so love me buchteln, we call them 'buhtle' here.
Anonymous 24/9/22 14:09: Hi Angie, another home run recipe. I don't know who get to eat all these wonderful bake goods, but they are one very lucky person. Bernadette, NewClassicRecipe.com
Anonymous 24/9/22 15:34: These are beautiful, Angie. Jam-filled buns sounds so delicious and they don’t even look that difficult to make.
Éva http://kitcheninspirations.wordpress.com/
Jeff the Chef 24/9/22 15:58: I love this. I'm guessing you eat them with your hands, but if you were to use a vanilla sauce, would you eat them with a knife and fork?
Pattie @ Olla-Podrida 24/9/22 17:52: These look MAGNIFICENT! Bread is my weakness anyway, and these look like our jelly donuts done better.
Liz That Skinny Chick Can Bake 25/9/22 00:52: I definitely want mine with the fruity filling! Add a little creamy butter and I'd be in heaven!!!
My name is Erika. 25/9/22 02:29: These look so yummy. I've never made fruit filled buns before. As it gets cold I am thinking about getting back into bread making. I haven't done it since last early spring.Enjoy the rest of your weekend. hugs-Erika
David 25/9/22 02:54: Angie, I'd never heard of Buchteln before and I've never had fruit filled rolls either. They look and sound amazing! Take Care, Big Daddy Dave
savorthebest 25/9/22 04:24: These look delicious. Just like a jelly filled donut ;)
Sherry's Pickings 25/9/22 10:03: these look beautiful angie. you are so clever! and i love blackberries!
Veronica Lee 25/9/22 10:49: Yummm! They look amazing, Angie.
Rose world 25/9/22 15:01: Beautiful buchteln. I love such sweet rolls. With butter spread, yum yum.
Rainbow Evening 25/9/22 15:45: blackberry makes more appealing... yummy
thepaintedapron.com 25/9/22 16:37: Wow, these are beautiful, what a special treat!
Cooking Julia 25/9/22 22:59: What a nice brioche! I would love to taste it.
foodtravelandwine 26/9/22 01:28: I can see how delicious they are!!....I can imagine them with a cup of tea!!....love it!!.....Abrazotes, Marcela
Nancy Chan 26/9/22 07:01: They sure look yummy..
Muriel 26/9/22 22:08: Difficile de résister à pareille gourmandise !
2pots2cook 28/9/22 08:51: This brings such a lovely childhood memories back ...
bread&salt 28/9/22 20:51: We made many different marmalades last summer and I would love to try this recipe. I am sure it goes well with the tea breaks.
Federica Simoni 2/10/22 15:21: 😍😍😍favolosi!!!
tigerfish 11/10/22 23:47: Learning something new today : Buchteln!