How to make Buchteln Austrian buns, a traditional German recipe for small sweet yeast rolls made with sour cream. This recipe of buns without butter is very easy to make at home, soft and light as a cloud, and perfect for breakfast or a snack.
Sweet Austrian yeast buns
This German brioche called Buchteln, Buchta or Buchty is a traditional Austrian sweet buns recipe, more precisely from Bohemia, but these sweet rolls are also very popular in the neighboring countries.
Compared to the other breads, this Austrian buchteln recipe is made without unsalted butter, instead, we use sour cream, which gives him this light crumb and soft like a cloud.
These homemade sweet rolls make everyone happy and are very easy to make for breakfast, a family brunch, or for the kids' snack.
Buchteln buns can be eaten plain, with icing sugar, apricot jam or other fruit jams, vanilla sauce, Nutella spread, filled with pastry cream, or even in a savory version with herbs or cheese.
Ingredients and substitutions
Here are the ingredients needed and possible substitutions to make this buchteln bread recipe at home, scroll down the page to see the quantities in the recipe card.
- Flour: white wheat all-purpose flour or plain flour.
- Sugar: Granulated powdered sugar, but prefer an extra fine sugar so that it can be incorporated into the dough better and faster.
- Yeast: Dry instant yeast or fresh baker's yeast (about 15-20 g fresh yeast).
- Eggs: Fresh eggs at room temperature.
- Milk: You can use semi-skimmed or whole milk to make this recipe. The milk should be lukewarm, about 25°C, but just a little warmed up in the microwave.
- Sour cream: Use full-fat sour cream with at least 30% fat. You can replace it with cottage cheese. Take your cream out of the refrigerator about 30 minutes before starting this preparation so that it is not too cold.
- Salt: A pinch of salt to bring out all the flavors.
- Cocoa flavor: Replace ¼ of the flour with unsweetened cocoa powder for a chocolate version.
- Flavor: Add vanilla extract or lemon zest for flavor.
You will find the quantities and instructions in the recipe card further down on this page.
How to make Sour Cream Sweet Buns
1 - Yeast dough
- Rehydrate the active dry yeast by placing it in the warmed milk. Stir and let the mixture sit for a few minutes. You will see some bubbles forming on the surface.
- Add flour, sugar, and salt in the mixing bowl of a mixer fitted with the dough hook.
- Then at slow speed, add the eggs, and sour cream and finish with the yeast mixture.
- Then switch to medium speed and knead the dough for about 10 minutes. The dough should be smooth and homogeneous and should come away from the sides of the bowl, but should still be a little sticky.
- Cover with a kitchen towel and let the dough rise at room temperature in a warm place for 1h30 to 2 hours, until it doubles in volume.
Tip: Since brioche dough is sticky, it is best to use a stand mixer to make the dough.
Tip: Leave the dough in the fridge overnight, it will be better but especially after a night in the fridge it will be easier to handle with the hands.
2 - Shaping the buns
- After the first rise, place the dough on a lightly floured surface and degas the brioche dough with your hands.
- Cut the dough into small balls (about 15-16 pieces).
- Use your hands to shape each ball of dough into a round shape.
- Then place them side by side in a large rectangular baking pan lined with parchment paper. (Be careful not to stick them too much because they will swell up during the cooking)
- Cover again with a cloth and let them grow a second time at room temperature for about 1 hour.
Tip: Weigh each ball of dough with an electronic scale, they should weigh around 50 to 60 g. You can add an egg yolks wash to the top of the buns with a pastry brush.
3 - Baking
- Preheat the oven to 302°F / 150°C fan oven and bake the dish containing the rolls for about 30-35 minutes. And until they are well puffed up with a golden brown color.
- Then let them cool down completely before removing from the baking dish your buchteln sweet buns and sprinkle them with icing sugar or brush them with melted butter on top.
- Serve your sweet buns a little warm and enjoy!
Tip: Be careful with the baking time, if they are overcooked they will lose their softness.
Tips for a successful brioche dough
- Use room-temperature ingredients: For a well-blended brioche dough. Take the eggs and the sour cream out of the fridge at least 30 minutes before.
- Dissolve the yeast in the warm milk: To activate the yeast, rehydrate it in a warm liquid. Be careful not to let the milk get too hot, about 25°C.
- Let the brioche dough rise: It should double in volume, you can use your oven set at 45-50°C to reduce the rising time. You can also let the brioche grow in the refrigerator overnight, it will be even better and easier to handle.
- Be careful with the baking time: watch the cooking time, too much cooked it will lose its soft texture and will be too dry.
Storage and variations
Room temperature: These Sour cream sweet buns can be stored at room temperature for about 3-5 days under plastic wrap or in an airtight container.
You can reheat them a little in the microwave to give them a bit of softness.
In the freezer: When completely cooled, place the buchteln sweet bun in a storage bag and keep them in the freezer for up to 3 months.
To defrost the buns, let them come back to room temperature, or use the defrost mode of the microwave.
Apricot jam filling: To fill them with a fruit jam, you have to roll them into a disc of dough, place a teaspoon of apricot jam in the center and close the dough gently to form a dough ball with a smooth surface.
Best fillings for your breds
These sweet buns are delicious eaten plain, but it is even more delicious with a sweet or savory filling:
- Dark chocolate sauce and custard
- Filled with pastry cream
- Herbs, cheese and tomato sauce
- Chocolate chips
- Filled with apricot jam, strawberry jam, raspberry jam, plum jam
- Homemade spread or Nutella
More brioche recipes
- Chocolate rolls
- Brioche French toast recipe
- Cinnamon rolls with cream cheese
- Suedish cinnamon buns kanelbullar
- Chocolate babka
- Chocolate cinnamon rolls
- Homemade soft pretzels
- Cinnamon sugar pretzels
- Sesame seed bagels
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