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Buchteln mit Rhabarber Ingwer Kompott | Bake to the roots

Buchteln (Yeast Dumplings) with Rhubarb Ginger Compote

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 25
  • Total Time: 160
  • Yield: 8 1x


Delicious little yeast dumplings baked in the oven, with rhubarb ginger compote filling and a homemade vanilla sauce. The best thing in life!



For the rhubarb ginger compote

  • 10 oz. (300g) rhubarb (plus some raspberries for the color)
  • 1/4 (50g) sugar
  • 1 piece of fresh ginger (about 1 inch)

For the yeast dumplings

  • 3.4 fl. oz. (100ml) lukewarm milk
  • 1 tbsp. active dry yeast
  • 1/4 cup (50g) sugar
  • 2 cups (260g) all-purpose flour (maybe some more)
  • pinch of salt
  • 1 egg
  • 2 tbsp. butter, at room temperature
  • 1/2 tsp. vanilla extract
  • 2 tbsp. butter, melted


  1. Wash the rhubarb for the compote and cut off the ends. You can also peel the rhubarb, but it’s actually not necessary. Cut into small pieces and add together with the sugar to a small pot. Cook for about 10-15 minutes until soft. Take off the heat. Peel the ginger, grind finely and mix with the rhubarb. If you want to store the compote longer, fill it still hot into glass jars and close immediately. If you plan to eat it on the same day, you can let it cool down in the pot.
  2. For the dumplings add the dry yeast with a teaspoon of the sugar to the lukewarm milk and mix until dissolved. Let sit for about 6-8 minutes.
  3. Add the flour, the remaining sugar, and salt to a large bowl and mix. Add the egg, butter, vanilla extract and yeast-milk and knead for about 5-6 minutes until you get a nice smooth dough. If the dough is too sticky, add some more flour. Cover the bowl and let rise in a warm place for about 1 hour.
  4. Grease a baking tin with a size of about 10×6 inches (25x16cm) well and set aside. Divide the dough into 8 equal pieces and make balls out of it. Flatten the balls and press into one of your hands to get space for the filling. Add about a teaspoon of the compote on top of the dough, pull the edges over the filling and seal the dumpling by pressing the edges together. Place in the baking tin, the side that has been pressed together, should face downwards. Cover the dumplings and let rise for 30 minutes more.
  5. Preheat the oven to 350°F (180°C). Brush the dumplings with the melted butter and bake for 25 minutes in the lower third of the oven until golden brown. Take out of the oven and let cool down in the baking tin. Serve with vanilla custard and the rhubarb compote.


  • Enjoy baking!