Fluffy Buchteln With Plum Jam and Vanilla Sauce

Quick Recipe Version (TL;DR)

• Yield: 12 Buchteln (about 6 servings)
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes (includes rising)

Quick Ingredients

• 500 g (about 4 cups) all-purpose flour
• 250 ml (1 cup) lukewarm milk
• 80 g (6 tbsp) sugar
• 80 g (6 tbsp) unsalted butter, softened
• 1 large egg + 2 large egg yolks (for dough)
• 21 g fresh yeast or 7 g (2¼ tsp) active dry yeast
• Finely grated zest of 1 lemon, 1 tsp vanilla extract, pinch of salt
• 200–250 g (¾–1 cup) thick plum jam (Powidl)
• 60 g (4 tbsp) melted butter (for pan and brushing)
• 500 ml (2 cups) milk + 200 ml (¾ cup) heavy cream (for sauce)
• 4 egg yolks, 70 g (⅓ cup) sugar, 1½ tbsp cornstarch, 1 vanilla bean or 2 tsp vanilla extract
• Powdered sugar for dusting (optional)

Do This

• 1. Warm milk to lukewarm, mix with a spoonful of sugar and yeast; let stand 5–10 minutes until foamy.
• 2. Combine flour, remaining sugar, salt, lemon zest, vanilla, eggs, butter, and yeast mixture; knead 8–10 minutes to a smooth, soft dough. Let rise 60–75 minutes until doubled.
• 3. Butter a baking dish (about 20 × 30 cm / 9 × 13 in) and drizzle with a little melted butter.
• 4. Divide dough into 12 pieces, flatten each, fill with 1–2 tsp plum jam, pinch closed, and place seam-side down in the dish. Brush with melted butter.
• 5. Let buns rise 25–35 minutes until puffy. Bake at 180°C / 350°F for 25–30 minutes, until golden.
• 6. For vanilla sauce, heat milk, cream, and vanilla. In a bowl whisk yolks, sugar, cornstarch, and a pinch of salt; temper with hot milk, then cook gently until slightly thickened.
• 7. Serve Buchteln warm, dusted with powdered sugar, with plenty of warm vanilla sauce poured around.

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Why You’ll Love This Recipe

• Soft, fluffy yeast buns that tear apart into tender, pillowy strands.
• Classic plum jam filling balanced by a silky, not-too-sweet vanilla sauce.
• Perfect make-ahead dessert or cozy weekend bake for sharing.
• Foolproof step-by-step instructions tailored for home kitchens.

Grocery List

• Produce: 1 lemon (for zest), 1 vanilla bean (or use vanilla extract)
• Dairy: Whole or 2% milk, heavy cream, unsalted butter, 1 whole egg, 6 egg yolks (2 for dough + 4 for sauce)
• Pantry: All-purpose flour, granulated sugar, powdered sugar, plum jam (Powidl or thick plum preserve), fresh or active dry yeast, salt, cornstarch, vanilla extract (if not using bean)

Full Ingredients

For the Yeast Dough

• 500 g all-purpose flour (about 4 cups, spooned and leveled)
• 250 ml whole or 2% milk, lukewarm (1 cup, about 35–38°C / 95–100°F)
• 80 g granulated sugar (about 6 tbsp)
• 80 g unsalted butter, very soft but not melted (about 6 tbsp)
• 1 large egg (room temperature)
• 2 large egg yolks (room temperature)
• 21 g fresh yeast, crumbled, or 7 g active dry yeast (2¼ tsp)
• 1 tsp vanilla extract (or ½ tsp vanilla paste)
• Finely grated zest of 1 untreated lemon
• ½ tsp fine salt

For Filling and Pan

• 200–250 g thick plum jam (Powidl or a dense plum preserve), about ¾–1 cup
• 60 g unsalted butter, melted (about 4 tbsp), for greasing and brushing
• Powdered sugar, for dusting (optional, for serving)

For the Vanilla Sauce

• 500 ml milk (2 cups)
• 200 ml heavy cream (¾ cup)
• 1 vanilla bean (split and scraped) or 2 tsp pure vanilla extract
• 4 large egg yolks
• 70 g granulated sugar (about ⅓ cup)
• 1½ tbsp cornstarch (about 12 g)
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prepare the yeast and warm ingredients

Bring the eggs, egg yolks, and butter to room temperature so they blend easily into the dough. Warm the milk gently in a small saucepan or the microwave until just lukewarm (about 35–38°C / 95–100°F). It should feel warm but not hot to the touch; if it is too hot, it can kill the yeast.

Add 1 tablespoon of the sugar to the lukewarm milk, then stir in the yeast (crumbled fresh yeast or active dry yeast). Let stand for 5–10 minutes until the mixture looks foamy and slightly swollen on top. This tells you the yeast is active. If nothing happens, your yeast may be dead; start again with a fresh batch.

Step 2: Mix and knead the dough

In a large mixing bowl (or the bowl of a stand mixer), combine the flour, remaining sugar, salt, lemon zest, and vanilla extract. Make a well in the center and pour in the yeast-milk mixture, the whole egg, and the 2 egg yolks. Add the softened butter in small pieces around the edges.

Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. Then knead: 8–10 minutes by hand on a lightly floured surface, or 6–8 minutes on medium speed in a stand mixer. The dough should become smooth, elastic, and soft but not overly sticky. It will be slightly tacky to the touch, but should pull away from the bowl or work surface. If it is extremely sticky, add 1–2 tablespoons of flour, just enough so you can handle it.

Step 3: First rise (proof the dough)

Shape the dough into a ball and place it in a lightly oiled or buttered bowl. Turn it once to coat the surface so it does not dry out. Cover the bowl with a clean kitchen towel or plastic wrap.

Let the dough rise in a warm, draft-free spot for about 60–75 minutes, or until doubled in volume. A gently warm but not hot oven (turned off, with the light on) works well. While the dough is rising, thoroughly butter your baking dish (about 20 × 30 cm / 9 × 13 in) and drizzle 1–2 tablespoons of the melted butter over the bottom; tilt the dish to coat evenly.

Step 4: Shape and fill the Buchteln

Once the dough has doubled, gently punch it down to release excess gas, then turn it out onto a very lightly floured surface. Pat it into a rough rectangle and divide it into 12 equal pieces (use a scale for best accuracy, each piece will be around 65–70 g).

Working with one piece at a time, shape it into a rough ball, then flatten it into a small disc (about 8–10 cm / 3–4 in wide). Place 1–2 teaspoons of plum jam in the center. Lift the edges of the dough up over the filling and pinch them firmly together to seal, creating a tight seam. Gently roll the filled bun seam-side down on the work surface to smooth it.

Place each bun seam-side down in the prepared baking dish, arranging them in rows so they sit close together but not yet touching. You should have 3–4 rows that will snug up as they rise and bake. Brush the tops generously with melted butter.

Step 5: Second rise and baking

Cover the dish loosely with a towel or lightly greased plastic wrap and let the buns rise again for 25–35 minutes, until noticeably puffier and almost touching. Toward the end of this time, preheat your oven to 180°C / 350°F (top and bottom heat, no fan if possible).

Brush the tops once more with melted butter. Bake the Buchteln in the preheated oven for 25–30 minutes, until they are a deep golden brown on top and sound hollow when gently tapped. If they brown too quickly, tent loosely with foil for the last 5–10 minutes. Remove from the oven and let rest in the dish for about 10 minutes while you finish the vanilla sauce.

Step 6: Make the silky vanilla sauce

In a medium saucepan, combine the milk and cream. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the pot. Heat gently over medium-low heat until steaming and just starting to bubble around the edges, then remove from the heat. If using vanilla extract instead of a bean, do not add it yet.

In a separate bowl, whisk together the 4 egg yolks, sugar, cornstarch, and a pinch of salt until smooth and slightly paler. Slowly pour about one-third of the hot milk mixture into the yolk mixture, whisking constantly to temper the eggs. Then pour the tempered mixture back into the saucepan with the remaining milk and cream, whisking well.

Return the pan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the sauce thickens slightly and coats the back of the spoon (about 5–8 minutes). Do not allow it to boil, or the eggs may curdle. If using vanilla extract, stir it in now after removing from the heat. For an extra-smooth sauce, strain it through a fine sieve into a jug. Keep warm on the lowest heat or in a warm water bath, stirring occasionally to prevent a skin forming.

Step 7: Serve the Buchteln with vanilla sauce

Dust the warm Buchteln lightly with powdered sugar, if you like. To serve, either bring the whole baking dish to the table and let everyone tear off their own soft bun, or gently lift them out with a spatula.

Pour a generous pool of warm vanilla sauce onto each plate and set one or two Buchteln on top, allowing the buns to soak up some of the sauce. They are best enjoyed warm, when the dough is at its fluffiest and the plum jam center is soft and fragrant.

Pro Tips

• Use lukewarm, not hot, liquid. Milk that is too hot can kill the yeast and prevent the dough from rising properly.
• Knead until elastic. A well-kneaded dough will be smooth, slightly springy, and pull away from the sides of the bowl; this gives you that soft, stringy crumb.
• Seal the buns tightly. Pinch the seams very well so the jam does not leak out during baking. Thick jam (like Powidl) works best.
• Do not over-bake. Take the Buchteln out as soon as they are deeply golden; over-baking can make them dry instead of pillowy.
• Adjust sauce thickness. If you like a thinner pouring sauce, use 1 tbsp cornstarch; for a slightly richer, thicker sauce, use the full 1½ tbsp and cook just until it coats the spoon.

Variations

• Different fillings: Replace plum jam with apricot jam, sour cherry preserves, Nutella, or a poppy seed filling. Make sure any filling is fairly thick so it does not run out.
• Plain Buchteln: Bake the buns without filling and serve them with extra vanilla sauce and a bowl of plum or berry compote on the side.
• Citrus and spice twist: Add a pinch of ground cardamom or cinnamon to the dough and increase lemon zest to taste for a brighter, spiced aroma.

Storage & Make-Ahead

Buchteln are best on the day they are baked but keep well. Store cooled buns in an airtight container at room temperature for up to 2 days. Reheat gently in a 150°C / 300°F oven for 8–10 minutes, covered loosely with foil to prevent drying, or warm individual portions in the microwave for 15–20 seconds. The vanilla sauce can be made up to 2 days ahead and kept in the refrigerator; reheat very gently over low heat or in a water bath, stirring and adding a splash of milk if it has thickened too much. You can also assemble the shaped, filled buns the day before, cover tightly, and let them rise slowly in the refrigerator overnight. Bring to room temperature for 30–45 minutes before baking.

Nutrition (per serving)

Approximate values per serving (1 of 12 Buchteln with a generous portion of vanilla sauce): about 460 kcal, 60 g carbohydrates, 22 g fat, 9 g protein, 2 g fiber, and 260 mg sodium. Actual values will vary depending on exact ingredients, brands, and portion sizes.