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Buchteln in a pan
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| Type | Yeast dough |
|---|---|
| Region or state | Bohemia |
| Serving temperature | Lukewarm |
| Main ingredients | Enriched yeast dough (with egg, milk and butter); jam, ground poppy seedsorcurd |
 Media: Buchteln | |
Buchteln (from Czech buchta, pl. buchty, also in German: pl., sing. Buchtel; also Wuchtel(n), Ofennudel(n), Rohrnudel(n))[1] are sweet rolls made of enriched yeast dough, filled with powidl, jam, chocolate, ground poppy seedsorquark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl.[citation needed] Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings.[2]
The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian бухтле/buhtleorбухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchtaorbuchtička, in Lombard Buten. In Romania, in the Banat region, are called bucte.
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