Buchteln
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 Buchteln in a pan | |
| Type | Pie |
|---|---|
| Region or state | Bohemia |
| Serving temperature | Cold |
| Main ingredients | Enriched Yeast dough (with egg, milk and butter); jam, ground poppy seeds or curd |
Buchtels (from Czech buchta, pl. buchty, also in German: pl., sing. Buchtel; also Wuchtel(n), Ofennudel(n), Rohrnudel(n)),[1] are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, and baked in a large pan so that they stick together. The traditional buchtel is filled with plum powidl jam. Buchtels are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchtels are served mostly as a dessert but can also be used as a main dish. In the 19th century they could be boiled similar to dumplings.[2]
The origin of the buchtels is the region of Bohemia, but they play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine too. In Bavaria the buchtels are called Rohrnudeln, in Slovenian buhteljni, in Serbian buhtle or 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.
See also
References
- ^ "Unterflack : Unterhose | Das Österreichische Wörterbuch". Unterflack : Unterhose | Das Österreichische Wörterbuch (in German). Archived from the original on 2022-09-28. Retrieved 2022-05-20.
- ^ The Oxford Companion of Sugar and Sweets.
External links
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