May 20, 2017 - 10:14am
These traditional Austrian yeast buns called Buchteln are fabulous
for anyone interested in yeasted buns these are fantastic @ http://www.lilvienna.com/buchteln-sweet-austrian-yeast-buns/ i made them this morning - 12 of them and they're gone already...not very sweet, filled with your favourite jam and as light a anything...if anyone feels like doing a sourdough version id love to know how they taste...
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Those do look (and sound) good, for sure! Thanks for sharing this. Oh, and there is a random hyphen at the end of the link that needs to be removed from the link part (it doesn't work as is). :)
Got rid of the errant hyphen :) and they are yum I'm on a mission to find traditional yeated cakes, pastries that have a history so if you have any recipes or ideas please let me know thanks
Check out Dampfnudeln. These are a variant of the Buchteln but are baked differently. Basically steamed in water and/or milk during baking. Then served with warm vanilla sauce, cinnamon & sugar, hot raspberry sauce, or filled with stewed fruit or jam. They are really popular during Christmas time at the Christmas markets in southern Germany and also parts of Austria.
https://en.m.wikipedia.org/wiki/Dampfnudel
must try that i loved steamed puds. Am making a marmalade and treacle steamed pudding for lunch with an orange creme anglaise....really good...again good and slow cooking
Those look wonderful.
I love Buchteln! They are made really famous by Cafe Hawelka in Vienna. Really great evening snack.
They are also called Rohrnudeln in Bavaria. Traditionally they are filled with stewed plums or eaten with warm vanilla sauce. But like you said, you can pretty much do whatever you want with them.
Thanks for the reminder! Now I have to make them again. :-)
I never thought to use stewed plums which is strange really seeing as i always have baked plums (i bake them in orange juice, honey, star anise and cinnamon stick) in the fridge which i eat with my yogurt and nuts...ill definitely try them next time - thanks for that are the Bavarian Rohrnudeln the same just different name?
My grandmother used to make Dampfnudeln and Rohrnudeln/Buchteln for lunch. The steamed dumplings were served with dried fruit compote, the Buchteln with vanilla sauce. We loved them so much that my cousin and I regularly got into an eating contest. Seven dumplings was my one-time record.
I don't remember whether I had any dinner that day...
Karin
sounds good....i must try them with vanilla sauce - i presume thats what we call a creme anglaise?
Thanks for this link mutantspace, thought it deserved being brought back up as I've just made them myself. Bookmarked a while ago. I only had a strawberry compote in the fridge but it's worked really nicely, like a baked doughnut!
Bon appetit.