Buchteln Recipe – Jam Filled Sweet Rolls

Buchteln Recipe – Jam Filled Sweet Rolls

by Yvonne Christ

Jam filled Sweet Rolls are called Buchteln in Germany. The Buchteln recipe is a yeast dough filled with jam and easy to prepare. This step by step recipe is provided courtesy of Yvonne Christ of TheOmaWay.com!

Ingredients for Buchteln Recipe:
(Makes approximately 24 rolls.)

200 ml (7 oz) of milk
500 g (17.5 oz) of flour
100 g (3.5 oz) of butter
2 packages of dry yeast, rapid rise
6 tablespoons of sugar
2 eggs, XL
pinch of salt
Bonne Maman Preserves—Plum OR Mirabelle OR Apricot jam
additional melted butter (to brush on the rolls before baking)

Image © TheOmaWay

Preparation of Buchteln:
Mix the flour, sugar, salt, and dry yeast in a bowl. Make a hole in the center to add the eggs. Once added, cover the eggs with the flour mix.

Warm up the milk in the microwave to a lukewarm temperature and pour it over the flour mix. Melt the butter in the microwave and add it to the mix. With either your Kitchen Aid stand-alone mixer or your electric hand-held mixer, start working the dough with the kneading hooks. Keep kneading until the dough is smooth and shows some bubbles. Cover with a towel and let it rise until the dough has doubled in size.

Roll the dough and divide it into 24 pieces. Form the pieces into balls, cover, and let them rise again for about 20 minutes.

Use your rolling pin to carefully roll the balls into circles, starting from the center and working your way out. In the center of each circle, place a tablespoon of the jam or preserve of your choice. You can even create a variety, as I often do. Close each piece by folding the sides of the dough towards the center and sealing.

Image © TheOmaWay

Place all the pieces in a buttered casserole-type pan with the seams of the rolls facing down. Let them rise for another 20-30 minutes.

Image © TheOmaWay

Brush the Buchteln rolls with melted butter. Place them on the middle rack of your preheated oven and bake for about 30 minutes at 190°C (375°F). After 20 minutes, brush them again with some butter and return them to the oven for another 10 minutes.

When ready, remove from oven and sift some powdered sugar on top. The Buchteln are best served warm. Enjoy!

Image © TheOmaWay

About the author:

Yvonne Christ was born in Wiesbaden as a fifth child and spent her early childhood there in a rural suburb with her five brothers and one sister; these years formed and defined her. She experienced her teenage and young adult years in Frankfurt am Main, where she later also got married and gave birth to her first two children. After spending one and a half years in Bonn and after having had a third child, she accompanied her husband and immigrated with him to the United States in 1989 who was sent there for professional reasons. Today, she lives close to Washington, DC.

She has four children and by now also four grandchildren. After her children had left the nest, she established the blog www.theomaway.com. A new purpose in life and at the same time a challenge.
A teacher herself, she not only would like to impart and share her experiences as a homemaker, mother, and grandmother but also give an insight into German customs, traditions and the way of life.


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