Buchteln is a sweet European pastry that can be served plain or with sweet sauce or jam. It is made with yeast, flour, sugar, milk, eggs, and butter, and is a popular breakfast and dessert item in Central European countries. Buchteln has its origins in Bohemia and is similar to other Austrian and Hungarian pastries.
Buchteln is a popular form of European pastry. These baked goods have many names: ofennudel, rohmudel, einback and German brioche. They can be served both plain and with sweet sauce or jam. Additions can be poured over bread or used as fillings.
Dumplings or baked dough portions are a common classification of buchteln. The dish can be further termed as sweet dumplings, due to a sweet and sugary taste. Some individuals also add vanilla-based sauces or fruit jams to or inside the bread. The finished product typically has a gold or tan color and a smooth texture. Furthermore, gnocchi are often cooked in a way that makes them easier to stick together, thus creating a continuous loaf that can be separated when ready to serve.
While Buchteln recipes contain some variation in ingredients and cooking styles, certain substances are commonplace in most dishes. These include yeast, flour and sugar. Milk, eggs and butter are also used. Any fillings or substances poured onto the plate may require additional ingredients, such as vanilla and milk or cream. Two types of jams frequently used with buchteln are plum jam and lekvar; the latter is a thick, buttery form of jam made with ripe fruit.
A historic part of the Czech Republic known as Bohemia can claim credit for creating buchteln. Over time, the dish has become a fixture in the cuisines of Central European countries, especially Austria, Hungary and Germany. A popular distributor of sweet bread is Café Havelka, located in the Austrian capital of Vienna.
As buchteln are baked goods made from leavened flour and a yeast base, they are a natural component of the pastry tradition. In contrast to many of their pastry counterparts that are mostly made in specialty bakeries, these baked treats boast a relatively simple creation process. While breads may occasionally be served as a main course, they are also commonly found on breakfast and dessert menus. Breakfast meals, in particular, are central to Central European cuisines.
This sweet bread shares many similarities with other popular Austrian and Hungarian pastries. For example, Apfelstrudel, or apple strudel, is another form of pastry with layers of fruit filling. Similarly, Palatschinken and Kaiserschmarrn are pancake-like pastries with sweet fillings, also resembling buchteln. Portions of buchteln can also be incorporated into a popular Hungarian dessert known as Arany galushka.
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