|Region or state||Bohemia|
|Main ingredients||Yeast dough; jam, ground poppy seeds or curd|
Buchteln (pl., sing. Buchtel; also Wuchtel(n), Ofennudel(n), Rohrnudel(n)), are sweet rolls made of 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. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln 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.
The origin of the Buchteln is the region of Bohemia, but they play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine too. In Bavaria the Buchteln 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.
|Wikimedia Commons has media related to Buchteln.|
- Apfelstrudel (apple strudel)
- Millirahmstrudel (milk-cream strudel, Milchrahmstrudel)
- The Oxford Companion of Sugar and Sweets.
|Look up de:Buchtel in Wiktionary, the free dictionary.|