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]
![]() | This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
![]() 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 |
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.
![]() | This German dessert–related article is a stub. You can help Wikipedia by expanding it. |
![]() | This Slovenia-related article is a stub. You can help Wikipedia by expanding it. |