Austrian Sourdough Sweet Rolls (Sourdough Buchteln)
Jump to VideoAustrian Sourdough Sweet Rolls (Buchteln) are soft, fluffy buns filled with fruity jam - apricot is the traditional choice. The dough is a classic brioche dough, making these rolls rich and tender. You can dust them with powdered sugar or enjoy them plain.
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Ingredients
Dough
- 500 grams all-purpose flour
- 100 grams active sourdough starter
- 250 grams milk
- 80 grams sugar
- 60 grams butter room temperature, soft
- 1 egg
- 6 grams salt
Topping/Filling
- 100 grams apricot jam or any fruit jam you like
- ½ tablespoon butter melted
Instructions
- In a stand mixer bowl, combine all dough ingredients except for the butter. Mix on low speed until no dry flour remains. Gradually add the butter.
- Increase the speed slightly and mix for about 20 minutes until the dough becomes smooth, elastic, and almost pulls away from the bowl.
- Scrape down the sides, cover the bowl with plastic wrap or a damp tea towel, and let it rest for 30 minutes. Perform 2–3 sets of stretch and folds every 30 minutes.
- Allow the dough to rise until it's about 50% bigger, typically 6–8 hours at 72°F. The dough will puff up but not double in size.
- Optional Cold Proof: For better flavor, cover the dough and refrigerate overnight (no more than 12 hours).
- Gently deflate the dough and divide it into 12 equal pieces (about 52g each). Roll each piece into a smooth ball and let them rest for 15 minutes.
- Flatten each ball slightly and roll it into a 3–3.5 inch circle.
- Place about 1 teaspoon of jam in the center of each circle, then gather the edges and pinch to seal. Avoid getting jam near the edges to ensure a proper seal. Roll into a smooth bun and keep covered while shaping the rest.
- Grease a 9x13-inch baking dish with melted butter and arrange the buns inside, ensuring they are close together but not squished. Brush the tops with the remaining melted butter.
- Cover and let them rise until noticeably puffy, about 3–5 hours, depending on your kitchen temperature.
- Bake at 375°F (190°C) for 20–25 minutes, or until the center bun reaches 185°F (85°C). If the tops brown too quickly, tent with foil.
- Let the buns cool for 5–10 minutes. Optionally dust with powdered sugar or enjoy them as is!
Video
Notes
- Use an active, bubbly sourdough starter – This makes all the difference! If it's sluggish, the dough won’t rise as nicely.
- Be patient with the rise – Sourdough can be slower than yeast, especially in cooler kitchens. The dough should look puffier and about 50% bigger before moving on.
- Seal the rolls well – When filling the rolls, be sure to pinch the seams tightly so the jam doesn’t leak out while baking. Keep the jam away from the edges for a better seal, and don't use lots of flour when shaping them.
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Nutrition
Serving: 1roll | Calories: 158kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 148mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 126IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg
