Buchteln
Buchteln (pl., sing. Buchtel; also Ofennudel(n), Rohrnudel(n)), are sweet dumplings made of yeast dough, filled with jam, ground poppy seed or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm.
The origin of the Buchteln is the region of Bohemia, but they play a major part in the Austrian, Slovenian, and Hungarian cuisine too. In Bavaria the Buchteln are called Rohrnudeln, in Slovenian buhteljni, in Hungarian bukta, in Croation buhtle, in Polish buchta, and in Czech buchty.
One of the most famous Austrian Buchteln are served in the Café Hawelka in Vienna. Its Buchteln desserts are the place's speciality and made according to a very old and secret family recipe.
Buchteln are esteemed mostly as a dessert but can also be enjoyed as a main dish. It seems that there is an infinite number of possible recipes and variations of these sweet dumplings.
[edit] See also
- Apfelstrudel (apple strudel)
- Millirahmstrudel (milk-cream strudel, Milchrahmstrudel)
- Kaiserschmarrn
- Palatschinken
- Buchtel (disambiguation)
[edit] External links
 |
Look up de:Buchtel in Wiktionary, the free dictionary. |
