Buchteln - or the European sweet version of Baozi

Every country has some kind of dumplings. I started this blog 4 years ago with a lot of dumpling recipes and several more followed over the years.

Buchteln can be found from Bavaria, Austria, Slovakia down to Bosnia. They are made with an enriched yeasty dough. Mostly sweet and often filled with fruits or jam. Other times just served with vanilla custard and unfilled.
They are often eaten as a main course following a bit of soup. They are best eaten fresh and slightly warm.

I watched a YT video from Food Ranger yesterday and he was in a Chinese province famous for their Baozi. I was tempted to make a savoury filling with either pork or mushrooms and cabbage, but I wanted to start traditional European. The other dumplings will follow one day.  For them I will need a bigger steamer first.
The Buchteln are made in the oven, that is a lot easier this way.

recipe for 12 Buchteln:
500 g AP flour
40 g fresh yeast
250 ml tepid milk
80 g melted butter cooled
zest of one lemon
60 g sugar
1 tbsp vanilla sugar
pinch of salt

extra flour for your work surface
4 tsp plum jam (homemade)
4 tsp fig jam (homemade)
4 tsp lemon Marmalade (bought)

Butter for a 20x30 cm baking dish
50 g melted butter to brush on
icing sugar

Bake at 200 C for 22 - 25 min.

In a standmixer combine the upper ingredients and knead the dough for 6 min.
Put a dish cloth on top and store the bowl in a warm place for 35 min.
Flour your work station and pull the dough out and knead it a little. Form a long sausage and cut that into 12 pieces.
Roll each into a ball. Flatten and fill with Jam and close it into a ball again.
Set in the dish and do not crowd it. When all balls are in, let them rise 5 min.
Put them in the oven.

When they come out, place them on a wire rack to cool, sprinkle with icing sugar.

Serve with some vanilla custard