Buchteln/Buchty/Austrian Sweet pull-apart Rolls

Buchteln/Buchty/Buchtel or Wuchteln is a traditional Austrian Sweet pull apart rolls, these yeasted pull apart style sweet rolls are filled with apricot jam. I have been looking for something to finish some homemade apricot jam and finally i landed to this beautiful site. Though these buns are sweet pull apart rolls, this cuties will be mildly sweet as this rolls calls for less sugar. Since i want to stick with the traditional way of preparing this Austrian sweet pull apart rolls, i followed the original recipe and trust me this Buchteln are my kid's favourite. These rolls came out extremely fluffy, airy with a nicely browned top which will turn super soft once its cool completely. Often served with vanilla sauce, these rolls makes an excellent dessert after a meal or for an evening snack.

The recipe of this Austrian sweet pull apart rolls goes for an easy breezy yeasted dough, the tricky part of making this buns is the filling. While filling the dough, you should take care not to fill the dough much, as apricot jam tends to spread quickly on the edges which makes almost impossible to seal those buns.I enjoyed thoroughly baking this ultimate Austrian traditional sweet pull apart rolls, trust me these rolls are quite dangerously addictive sweet rolls, one cant just stop having this incredible spongy rolls if they tastes these cuties for the first time. Am running this week of blogging marathon with Pull apart breads as this week's theme. Obviously these cuties are going to be a part of this incredible theme.

3cups All purpose flour

3tbsp Sugar

1tsp Instant yeast

1 Large egg

1/2tsp Vanilla extract

1/4tsp Salt

1/2cup Luke warm milk

1/4cup Fresh cream

Apricot jam (as per need)

75grams Butter (room temperature)

Icing sugar (for dusting)

3tbsp Melted butter

Take the flour, sugar, instant yeast, salt in a bowl, meanwhile whisk the egg, vanilla extract,fresh cream in an another bowl.

Now add the wet ingredients to the flour mixture and add the luke warm milk,butter and knead everything well until the dough turns soft.

Grease a bowl, drop the dough and let it sit in a warm place until the dough doubled in volume.

Transfer the doubled dough into a floured surface and divide the dough 12-14medium sized balls.

Knead each ball for a while to get a smooth surface, now flatten each ball with your palm, drop enough apricot jam, bring the edges together and seal well. Continue the same process with the remaining dough.

Drop each balls to melted butter, grease a square or oval baking pan well, now drop the balls to the pan, let them sit again in a warm place for an hour.

Preheat the oven to 350F, arrange the baking pan and bake for 25-30minutes until the crust turns golden brown.

Put off the oven and let it cool completely. Dust the Buchteln with icing sugar.

Pull a Buchteln and enjoy with your favourite drink.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65.