When you talk about »Buchteln« here in Berlin, you often get strange looks. It’s just not a common name for this type of bake here – it’s more frequently used in the south of Germany. In English, you would probably call these Apple Pie Buchteln something like Apple Pie Sweet Rolls with Streusels, I assume. Whatever you want to call them – these fluffy rolls are super delicious and quite easy to prepare (if you like to work with yeast dough) ;)
Buchteln are a sweet dessert that originates in Bohemian cuisine. They are popular in (the south of) Germany and Austria, for example. Fluffy rolls/dumplings made with yeast dough and filled with apples or other fruits. Plum or apricot jam are also popular, as well as a filling made with poppy seeds. I think plum jam or compote is actually the most popular filling for Buchteln ;) I got already a recipe for Buchteln here on the blog – Buchteln with Rhubarb & Ginger Compote – really delicious as well, but only possible to prepare in spring when rhubarb is available in stores ;)
The recipe here is once again a recipe in the series of »Bake Together – The Baking Surprise« recipes. Together with Andrea from Zimtkeks & Apfeltarte we do this once a month. We choose a topic, bake something (together) and surprise each other with the results… and as you can probably guess – this month’s topic was »Buchteln« filled with whatever ;P
As mentioned above already I really love to bake with yeast. But I have to be honest – not always. There are times when I bake several things in a short time and them nothing for weeks or months. I have to be in the mood for it ;P Well, and I need enough people to eat all of that baked stuff. As you might know – yeast dough is absolutely wonderful when fresh… a day later it’s not anymore. I mean, it’s not bad but not as good ;)
Fluffy and airy Buchteln will turn into compact and dense projectiles you can use to defend yourself. Of course, this is a bit exaggerated, but fresh is simply better… that’s all you need to keep in mind ;P
Working with yeast is not complicated at all but knowing some basics might help…
Using yeast in a bake is not as difficult as some people may think. Yeast dough needs a little more attention compared to a regular pound cake batter but that’s all doable if you follow some simple rules.
Yeast likes it warm and cozy.
Fresh yeast we all use for baking is a fungus or rather many single-celled fungi that reproduce by sprouting or dividing. For this process, yeast requires a certain temperature – just as we need a certain body temperature to function properly. At low temperatures, we also prefer to snuggle up in a blanket and are less productive. The ideal temperature for yeast is somewhere between 86°-104°F (30°-40°C). In this range yeast works, multiplies well, and releases gases that let the dough rise. If the temperatures are lower, the yeast continues to work, but everything takes much longer. Above 113°F (45°C), the yeast goes says goodbye and goes to (yeast) heaven – you should be careful here and keep that in mind.
Letting yeast rise is a walk in the park!
A yeast dough needs a little rest after kneading. You don’t have to turn off the music nor leave the room for the yeast dough to rise properly, but covering the bowl and placing the bowl in a warm place is actually a good idea. This could be inside the oven, on the kitchen floor if you have floor heating, near a stove or heater (not on top!), or classically in the bedroom under the covers. Yes, many do that ;) The point is that you give the dough time and a cozy place to rest – without any drafts of cold air. If your yeast dough does not rise as quickly as expected, just give it a little more time. That will do the trick in most cases.
Fresh yeast or dry yeast – that’s the question here!
There are many opinions about the usage of fresh or dried yeast. Some swear by fresh yeast, others think dry yeast is great and ideal to work with. Theoretically, you can use both. Fresh yeast usually has to be mixed with a lukewarm liquid and some sugar – this gets the yeast going. Dry yeast can be mixed with the flour and the other ingredients and that’s it basically. Many insist on testing dry yeast to check if it is still active by dissolving it in lukewarm milk before using it, but that is not really necessary. If the expiration date on the package is still far away, everything should be fine. No matter if you use fresh or dried yeast – if you give the yeast time and treat it well, both versions will give you a nice result.
INGREDIENTS / ZUTATEN
For the dough:
3.4 fl. oz. (100ml) lukewarm milk
0.75 oz. (21g) fresh bakers yeast
1/4 cup (50g) sugar
10 oz. (280g) all-purpose flour, plus more if needed
1 pinch of salt
2 tbsp. soft butter
1 medium egg
1 tbsp. maple syrup
For the apple pie filling:
2-3 apples (about 10 oz./300g)
1 tsp. lemon juice
1/4 cup (60ml) water
2 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cardamom
1/2 tsp. vanilla extract
For the streusels:
2.1 oz. (60g) all-purpose flour
1 oz. (30g) sugar
1 pinch ground cinnamon
some vanilla extract
1 oz. (30g) butter
2 tbsp. melted butter
some confectioners’ sugar for dusting (optional)
vanilla sauce to serve
Für die Buchteln:
100ml lauwarme Milch
1/2 Würfel (21g) frische Hefe
50g Zucker
280g Mehl (Type 405), ggf. etwas mehr
1 Prise Salz
2 EL weiche Butter
1 Ei (M)
1 EL Ahornsirup
Für die Apple Pie Füllung:
2-3 Äpfel (etwa 300g)
1 TL Zitronensaft
60ml Wasser
2 EL brauner Zucker
1 EL Speisestärke
1/2 TL Zimt
1/4 TL Ingwer, gemahlen
1/4 TL Kardamom
1/2 TL Vanille Extrakt
Für die Streusel:
60g Mehl (Type 405)
30g Zucker
1 Prise Zimt
etwas Vanille Extrakt
30g Butter
2 EL geschmolzene Butter
etwas Puderzucker zum Bestreuen (optional)
Vanillesoße zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Add the lukewarm milk to the bowl of a food processor, crumble the baker’s yeast, add together with some of the sugar to the milk and mix to combine – you want the yeast to be completely dissolved. Cover the bowl and let sit and bubble for about 10 minutes.
2. Add the remaining sugar, flour, salt, the egg, the softened butter, and the maple syrup to the bowl and knead for about 10 minutes until you get a smooth dough. If the dough is too soft and sticky add a bit more flour. The dough should come off the sides of the bowl to some extent. Cover the bowl again and let the dough rise in a warm place for about 60-75 minutes. The volume should have pretty much doubled.
3. While the dough is rising, prepare the filling. Peel, core, and dice the apples. Add them to a small pot and drizzle with the lemon juice, so they won’t brown. Add water, sugar, cornstarch, ground cinnamon, ginger, cardamom, and vanilla extract to the pot as well and mix to combine. Let the apples simmer over medium heat for a few minutes, stirring often. You want the apples to get a bit softer (but not mushy) and the liquid in the pot should have thickened nicely. Remove from the heat and let cool down.
4. For the streusels, combine the flour, sugar, cinnamon, vanilla extract, and butter in a bowl and rub between your fingers until you get different-sized streusels. Place them in the fridge until needed.
5. Grease a large baking dish* (approx. 10×8 inches). Knead the dough again briefly on a lightly floured surface. Divide into 8 equal pieces. Pull each piece of dough slightly apart to form a small dough circle, then spoon about 1 tablespoon of the apple filling on top. Pull the edges of the dough circle over the filling and press together to completely enclose the filling. Place the parcels with the apple filling, smooth side up, in the mold. Cover and let rise once more for about 30 minutes.
6. Preheat the oven to 350°F (180°C). Brush the Buchteln/rolls with the melted butter and sprinkle with the streusels. Bake for about 28-30 minutes. The rolls should have risen nicely and gained some color. Remove from the oven and let cool in the pan. If desired, dust with a little confectioners’ sugar before serving and serve with vanilla sauce or similar.
1. Die lauwarme Milch in die Schüssel einer Küchenmaschine geben, die Hefe zerbröseln und mit etwas vom Zucker und der Milch verrühren, bis sich die Hefe komplett aufgelöst hat. Die Schüssel abdecken und für etwa 10 Minuten stehen lassen, damit die Hefe etwas arbeiten kann.
2. Den restlichen Zucker, das Mehl, Salz, das Ei, weiche Butter und Ahornsirup zur Schüssel dazugeben und mit dem Knethaken der Maschine für etwa 10 Minuten zu einem glatten Teig verkneten. Sollte der Teig zu weich sein, ggf. noch etwas Mehl dazugeben. Der Teig sollte sich einigermaßen vom Rand der Schüssel lösen. Die Schüssel abdecken und den Teig für etwa 60-75 Minuten an einem warmen Ort gehen lassen – das Volumen sollte sich etwa verdoppelt haben.
3. Während der Teig geht, die Füllung zubereiten. Dazu die Äpfel schälen, entkernen und dann in kleine Stücke schneiden. In einen Topf geben und mit dem Zitronensaft vermengen, damit sie nicht braun werden. Wasser, Zucker, Stärke, Zimt, Ingwer, Kardamom und Vanille Extrakt dazugeben und alles gut vermengen. Auf dem Herd bei mittlerer Hitzezufuhr einige Minuten unter ständigem Rühren köcheln lassen. Die Äpfel sollten etwas weicher geworden sein und die Flüssigkeit im Topf sollte schön angedickt sein. Vom Herd ziehen und abkühlen lassen.
4. Für die Streusel das Mehl mit Zucker, Zimt, Vanille Extrakt und Butter in einer Schüssel vermengen und zwischen den Fingern verreiben, bis unterschiedlich große Streusel entstehen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
5. Eine Auflaufform* (ca. 27x20cm) gut einfetten. Den Teig auf einer bemehlten Fläche noch einmal kurz durchkneten und dann in 8 Portionen aufteilen. Jede Teigportion zu einem kleinen Teigkreis auseinander ziehen und dann etwa 1 EL der Apfelfüllung darauf geben. Die Teigränder über die Füllung ziehen, zusammendrücken und die Füllung komplett einschließen. Die entstandenen Päckchen mit der glatten Seite nach oben in die Form setzen. Die Form mit den Buchteln abdecken und noch einmal etwa 30 Minuten gehen lassen.
6. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Buchteln mit der geschmolzenen Butter bestreichen und mit den Streuseln bestreuen, dann für etwa 28-30 Minuten backen. Die Buchteln sollten schön aufgegangen sein und etwas Farbe bekommen haben. Aus dem Ofen nehmen und in der Form abkühlen lassen. Nach Belieben vor dem Servieren noch mit etwas Puderzucker bestäuben und mit Vanillesoße o.ä. servieren.
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Here is a version of the recipe you can print easily.
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Apple Pie Buchteln (Sweet Rolls) with Streusels
- Prep Time: 00:45
- Cook Time: 00:30
- Total Time: 04:00
- Yield: 8 1x
- Category: Desserts
- Cuisine: International
- Diet: Vegetarian
Description
A delicious sweet treat that is popular in many European countries: Apple Pie Buchteln aka. Sweet Rolls with Apple Filling and topped with Streusels. So good!
Ingredients
For the dough:
3.4 fl. oz. (100ml) lukewarm milk
0.75 oz. (21g) fresh bakers yeast
1/4 cup (50g) sugar
10 oz. (280g) all-purpose flour, plus more if needed
1 pinch of salt
2 tbsp. soft butter
1 medium egg
1 tbsp. maple syrup
For the apple pie filling:
2–3 apples (about 10 oz./300g)
1 tsp. lemon juice
1/4 cup (60ml) water
2 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cardamom
1/2 tsp. vanilla extract
For the streusels:
2.1 oz. (60g) all-purpose flour
1 oz. (30g) sugar
1 pinch ground cinnamon
some vanilla extract
1 oz. (30g) butter
2 tbsp. melted butter
some confectioners’ sugar for dusting (optional)
vanilla sauce to serve
Instructions
1. Add the lukewarm milk to the bowl of a food processor, crumble the baker’s yeast, add together with some of the sugar to the milk and mix to combine – you want the yeast to be completely dissolved. Cover the bowl and let sit and bubble for about 10 minutes.
2. Add the remaining sugar, flour, salt, the egg, the softened butter, and the maple syrup to the bowl and knead for about 10 minutes until you get a smooth dough. If the dough is too soft and sticky add a bit more flour. The dough should come off the sides of the bowl to some extent. Cover the bowl again and let the dough rise in a warm place for about 60-75 minutes. The volume should have pretty much doubled.
3. While the dough is rising, prepare the filling. Peel, core, and dice the apples. Add them to a small pot and drizzle with the lemon juice, so they won’t brown. Add water, sugar, cornstarch, ground cinnamon, ginger, cardamom, and vanilla extract to the pot as well and mix to combine. Let the apples simmer over medium heat for a few minutes, stirring often. You want the apples to get a bit softer (but not mushy) and the liquid in the pot should have thickened nicely. Remove from the heat and let cool down.
4. For the streusels, combine the flour, sugar, cinnamon, vanilla extract, and butter in a bowl and rub between your fingers until you get different-sized streusels. Place them in the fridge until needed.
5. Grease a large baking dish* (approx. 10×8 inches) well. Knead the dough again briefly on a lightly floured surface. Divide into 8 equal pieces. Pull each piece of dough slightly apart to form a small dough circle, then spoon about 1 tablespoon of the apple filling on top. Pull the edges of the dough circle over the filling and press together to completely enclose the filling. Place the parcels with the apple filling, smooth side up, in the mold. Cover and let rise once more for about 30 minutes.
6. Preheat the oven to 350°F (180°C). Brush the Buchteln/rolls with the melted butter and sprinkle with the streusels. Bake for about 28-30 minutes. The rolls should have risen nicely and gained some color. Remove from the oven and let cool in the pan. If desired, dust with a little confectioners’ sugar before serving and serve with vanilla sauce or similar.
Notes
Let’s get baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
