Open Access Articles- Top Results for Buchteln


Buchteln in a pan
Type Sweet roll
Region or state Bohemia
Serving temperature Warm
Main ingredients Yeast dough; jam, ground poppy seeds or curd
16x16px Cookbook:Buchteln  16x16px Buchteln

Buchteln (pl., sing. Buchtel; also Ofennudel(n), Rohrnudel(n)), are sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum Powidl jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served mostly as a dessert but can also be used as a main dish.

The origin of the Buchteln is the region of Bohemia, but they play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine too. In Bavaria the Buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian buhtle or buhtla, in Hungarian bukta, in Croatian buhtle, in Polish buchta, and in Czech buchty or buchta or buchtičky or buchtička.

Buchteln desserts are the specialty of the Café Hawelka in Vienna, and are made according to a very old and secret family recipe.

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