Ein halbierter, mit Puderzucker bestäubter Kuchen liegt auf einem weißen Teller. Daneben befinden sich Erdbeeren, Minzblätter und Balsamico-Tropfen als Dekoration.

Recipe idea: A classic of Austrian cuisine

Tips, Culinarium

Ein halbierter, mit Puderzucker bestäubter Kuchen liegt auf einem weißen Teller. Daneben befinden sich Erdbeeren, Minzblätter und Balsamico-Tropfen als Dekoration.
Zwei Hände streuen Mehl oder Staub in die Luft, beleuchtet von warmem Licht, in einer dunklen Umgebung.
Teig liegt auf bemehlter Oberfläche, ausgestochen in sieben runde Formen. Die Umgebung deutet auf eine Backvorbereitung hin.

Sweet, fluffy and simply melt-in-the-mouth. Today we would like to share a recipe with you that made our mouths water as children and still makes us weak today. Today it's all about our beloved Buchteln, an absolute classic of Austrian cuisine. The pastry can be eaten on all occasions - whether as a main course or a sweet party snack, Buchteln simply always taste good. To stick with the classic, today we are filling them with delicious prunes and topping the whole thing with a delicious vanilla sauce, depending on your mood. Well then - to the pots, get set, go!

Ingredients

Buchteln:

  • 300 g flour
  • 40 g yeast
  • 60 g butter
  • 200 ml milk
  • 40 g sugar
  • 2 eggs
  • a pinch of salt

Prunes:

  • 100 ml water
  • 50g sugar
  • Dried plums (approx. 500 g, more/less if desired)

Vanilla sauce:

  • 125 g cream
  • 80 ml milk
  • 1 vanilla pod
  • 30 g sugar
  • 3 egg yolks

Preparation

Mix the flour, yeast, butter, milk, sugar, eggs and a little salt to form a soft dough and leave to rise for at least 20 minutes. Grease a baking dish and get it ready. Meanwhile, remove the stones from the prunes. For the sweet filling, simmer the water with sugar, vanilla sugar, cinnamon and the pitted plums for a few minutes until you have a sweet paste.

Roll out the dough to a thickness of about 0.5 cm and cut out circles with a diameter of five to six cm. Place the prunes on top, take the dough circles in your hand and press the ends together so that the prunes are nicely coated. Now place the filled balls close together in the baking dish. Leave the buns to rise in the oven dish for another 20 minutes before baking. Place them in the oven at 160 °C for 30-40 minutes until they are golden yellow to brown on top.

If you want to top off your Buchteln, you can of course prepare a delicious vanilla sauce:

To do this, boil the cream with the milk, vanilla pulp and sugar. Put the egg yolk in a bowl and mix it with the cream and milk mixture. Place the bowl over a bain-marie and slowly whisk the mixture until it starts to thicken and become creamy.

Tip: You can of course also prepare the custard more quickly and easily using custard powder.

We wish you every success and, of course, lots of enjoyment when eating these delicious Austrian delicacies.

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