Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted (plus more for brushing)
- 2 large egg yolks
- 1/2 teaspoon salt
- 3/4 cup apricot jam
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and butter a baking dish.
- In a bowl, combine warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy.
- Add melted butter, egg yolks, and salt. Gradually mix in flour until a soft dough forms.
- Transfer dough to a greased bowl, cover, and let rise for 1 hour until doubled.
- Punch down dough and roll out to 1/2 inch thick. Cut into squares, place a spoonful of jam in the center, and seal.
- Arrange buns seam-side down in the buttered dish. Let rise again for 30 minutes.
- Brush tops with melted butter and bake for 25–30 minutes until golden brown.
- Cool slightly and dust with powdered sugar before serving.
Notes
- Use cold jam to make filling and sealing easier.
- Don’t overfill to prevent leaks during baking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Buchteln, apricot jam buns, Austrian dessert, yeast rolls, pull-apart buns