we love this ultra soft recipe

Filled with jam or hazelnut spread, this brioche will be appreciated by young and old. This is an ideal recipe for breakfast.

Have you ever had lukewarm Buchteln brioche fresh from the oven? These sweet yeast buns are also known as Rohrnudeln, Wuchteln or Oven noodles. Native to Germany and Austria, it is a marvel of softness and lightness in the mouth. Anyone who’s ever tasted these chewy pastries will want to eat them over and over again, we promise.

So why not make these hot buns yourself? It’s much easier and faster than you might think. Once ready, you can fill your Buchteln to your liking. You can stuff them with jam, butter, hazelnut spread, lemon curd or even peanut butter. But the plain, unfilled Buchteln brioche is also delicious, to be dipped in hot chocolate or with a little homemade vanilla cream.

Simple recipe for fluffy Buchteln brioche

You can easily bake these chewy buns at home. For this you will need to simply prepare a normal yeast dough. The most important thing is that the dough can rise in peace. Then all you have to do is form small balls, place it in an oven and put everything in the oven. Buchteln brioche tastes so wonderfully airy and chewy that it will melt on your tongue.

Enjoy them with your favorite garnish or vanilla cream! Here’s how to make the recipe very easily:

The ingredients to create your Buchteln brioches:

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  • 250 grams of milk
  • 50 grams of sugar
  • 1 teaspoon of vanilla sugar
  • 1/2 cube of yeast
  • 500 grams of flour
  • 75 grams of soft butter in pieces
  • 1 egg
  • 1 teaspoon of salt

The steps for creating the recipe:

1. Heat the milk until it is lukewarm. Then let the yeast dissolve in it.

2. Put the flour and sugar in a bowl and knead with the rest of the ingredients for about 5 minutes to form a smooth dough.

3. Cover the bowl and let the dough rise in a warm place for at least an hour.

4. Butter a baking dish (approx. 30×20 cm) with butter.

5. Place the dough on your floured work surface and roll it out in a rectangle.

6. Now divide the dough into 15 squares and put 1 teaspoon of jam or spread on each square (if you want to stuff them like this, otherwise leave them plain).

7. Press the edges together on the jam / spread and place them in the baking dish with the hinges down.

8. Let the Buchteln rise for another 30 minutes.

9. Meanwhile, preheat the oven to 180 degrees top / bottom heat.

10. Melt the remaining butter and evenly coat the Buchteln brioche.

11. Bake the Buchteln in the preheated oven for 25-30 minutes.

12. Just before serving, sprinkle the Buchteln with icing sugar and serve lukewarm, possibly accompanied by a vanilla cream.

Our advice for storing brioches for several days

You can store the well-wrapped Buchteln buns in the refrigerator for 2-3 days. You can also freeze the dough in individual pieces, wrapped tightly, for up to 3 months. Take them out and either let them return to normal temperature for a few hours, or you briefly iron them in the oven … or even in a toaster but at low enough heat not to dry them out.

Als Gastgeberin des guten Geschmacks verband sie schon früh ihre zwei großen Leidenschaften: Das Schreiben und das Backen. Nach dem Abitur und dem Germanistikstudium in Bonn ging es direkt zum…