This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013)
|Region or state||Bohemia|
|Main ingredients||Enriched yeast dough (with egg, milk and butter); jam, ground poppy seeds or curd|
Buchteln (from Czech buchta, pl. buchty, also in German: pl., sing. Buchtel; also Wuchtel(n), Ofennudel(n), Rohrnudel(n)) are sweet rolls made of enriched yeast dough, filled with powidl, jam, chocolate, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl. Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings.
The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria 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.
- ^ "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.