Name: Viennese Jam Rolls (Buchteln)
Yield: Makes 15 rolls
Cuisine: Austria
Ingredients: ½ teaspoon salt; Confectioners’ sugar, for serving; 6 tablespoons (¾ stick) unsalted butter, melted; ⅓ cup prune butter (lekvar) or apricot preserves, approximately; 2 tablespoons finely chopped candied citron, orange peel, or lemon peel (optional); 2½ cups unbleached flour, as needed; 5 tablespoons (½ stick plus 1 tablespoon) unsalted butter, at room temperature; 1 large egg, beaten; 1 teaspoon vanilla; ¼ teaspoon sugar; ½ cup milk (heated to 105° to 115°F if using dry yeast); ½ cup unbleached flour; ½ cup cold milk; ⅓ cup sugar; 1 ounce (½ cube) compressed yeast or 3¾ teaspoons (about 1½ envelopes) active dry yeast

Preparation info

Makes
15
rolls

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

At the venerable Café Hawelka, the witching hour is 10 P.M., not midnight, for that is when the pastry chef’s Buchteln hit the tables. In a matter of minutes, they magically disappear. Sure, you can enjoy these sweet rolls filled with preserves at room temperature at any time of the day, but served warm from the oven late at night, they are unsurpassable. They use a good amount of butter—in fact, many recipes say they should swim in the butter during baking. Thanks to Herr Schrammel