Buchteln
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Buchteln (from Czech Script error: No such module "Lang"., pl. Script error: No such module "Lang"., also in German: pl., sing. Script error: No such module "Lang".; also Script error: No such module "Lang"., Script error: No such module "Lang"., Script error: No such module "Lang".)[1] are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, 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.Script error: No such module "Unsubst". Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served tepid, 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/buhtle or бухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchta or buchtička, in Lombard Buten. In Romania, in the Banat region, are called bucte.
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Homemade buchteln served with vanilla sauce
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Freshly baked, homemade buchteln
See also
References
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External links
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