Austrian Buchteln, also colloquially referred to as “Wuchteln” as they’re so impressive, are yeast dough rolls with a delicious filling. The dough, which usually has a fruit filling, is baked in the oven. A traditional filling is apricot jam which goes really well with the yeast dough.
For the dough:
- 20 g yeast
- a little granulated sugar
- 500 g flour (fine)
- 250 ml milk (luke-warm)
- 5 egg yolks
- 1 pinch of salt
- 60 g icing sugar
- 1 pack of vanilla sugar
- 120 g butter (melted)
- 160 g apricot jam
- 40 ml oil (for greasing tin)
- 50 g butter (melted for glazing)
For the vanilla sauce:
- 10 g vanilla pudding powder
- 2 egg yolks
- 500 ml milk
- 60 g granulated sugar
- 1 pack of vanilla sugar
Directions for Buchteln
- To make the dough, firstly make a pre-ferment using the yeast, a little sugar, a little flour and a dash of luke-warm milk. Leave this to stand in a warm place for approx. 20-30 minutes until it has doubled in size.
- Knead the pre-ferment – with the remaining flour, warm milk, egg yolks, salt, sugar, vanilla sugar and warm butter – with your hands or in a kitchen mixer until a smooth dough is formed. Cover and leave to stand in a warm place for approx. 30 minutes. Fold together, knead and then leave to stand again for approx. 30 minutes – this will make the rolls particularly soft.
- Thinly roll out the dough and cut out round circles using a biscuit cutter. Spoon a little jam onto the middle of each one and seal well to ensure that no jam can leak out.
- Grease a casserole dish and place the rolls closely together in the dish. Leave to stand again for a short while in a warm place. Brush with butter and bake in a pre-heated oven at 180 °C/ 350 °F for approx. 30 minutes.
- Meanwhile, make the vanilla sauce: mix the pudding powder with the egg yolks as well as a little milk. Bring the milk, sugar and vanilla sugar to the boil in a small pot and stir in the pudding powder mixture. Bring to the boil again and remove from the heat.
- Arrange the baked rolls on plates and serve drizzled with vanilla sauce.
These Buchteln are wonderfully versatile and can, for example, also be filled with plum spread instead of apricot or quark, poppyseed, nuts or fresh fruits. Give free reign to your imagination!
Buchteln or yeast rolls are part of Viennese cuisine but, like many other dishes, originated elsewhere. It was, in fact, Bohemian cooks who came to work for the well-off Viennese households and the aristocracy who brought them to the capital during the time of the Habsburg empire. Soon it became hard to imagine any dish without this flour-based dessert. It is also surprising that yeast dough desserts like this were only a short while previously regarded as a dish which could be eaten during the fasting period. For poorer people, who didn’t usually eat big or decadent meals, these yeast dough rolls, as well as dumplings and other related dishes, were long seen as a filling main dish.
The Fifties are back, this time not in a petticoat but in enamel, as red spotty enamel tableware.
The traditional enamel roasting dish from the Polka-dot red serie
with its two typical handles reminds many people of their Grandma’s Chelsea buns or Sunday roast. This baking or roasting dish – depending on the occasion – really is something special. It’s an incredibly versatile piece of cookware that can be used to cook anything that you want to bake, roast or gratinate in the oven and then serve at the table directly afterwards. It is…
- cut and scratch-resistant,
- odourless and tasteless,
- as well as suitable for all types of stoves and ovens.
The roasting and baking dish can be used to conjure up baked goods and sweet and savoury dishes. The possibilities are endless, but one thing is certain – anything that you make in this dish will look and taste great!
And then there’s the good old-fashioned enamel chamber pot. This has something to do with the material properties of enamel. After all, the non-porous, smooth surface of the chamber pot prevents bacteria growth repels and dirt and it’s easy to clean. It makes it difficult for bacteria and germs to grow, which in turn stops any odour from developing.
By the way: Nowadays, our chamber pots often no longer serve their original purpose and instead many people use them as plant pots or bowls to add a touch of nostalgic charm to their home.
We love it!
THE WORLD OF RIESS
It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.
Handmade with LOVE…
… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.
The various products of „RIESS-Emaille“ made it all over the world to cult lifestyle objects.