Buchty (also known as Buchteln or Buchta) are egg-enriched bread rolls cooked in a pan. Use this Buchty recipe as is or as a basis for filled Buchty rolls.
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Makes: 16 rolls
  • 450 g (16 oz) strong white flour
  • 120 g (4 fl oz) lukewarm milk
  • 3 eggs
  • 50 g (2 oz) sugar
  • 50 g (2 oz) melted butter for the dough
  • 75 g (3 oz) melted butter for dipping and glazing
  • 2 tsp dried yeast
  • 1 tsp salt
  • Icing sugar to decorate
  1. Add the yeast to milk, mix well and leave for 10 minutes for the yeast to start working.
  2. Put the flour, sugar and salt in a bowl and mix well. Make a well in the centre and add the yeast/milk and the melted butter.
  3. Gradually incorporate flour into the liquid to make a thick paste surrounded by unmixed flour.
  4. Flick a little flour over the top of the paste, then cover the bowl and leave for 30 minutes.
  5. Lightly beat the eggs together in a bowl. Add the beaten egg a bit at a time to the paste and stir to incorporate.
  6. Once all the egg has been added incorporate the remaining flour into the dough.
  7. Turn the dough out onto a floured surface and knead for 5 minutes to make the dough smooth.
  8. Place the dough back in the bowl, cover and leave in a warm place to double in size.
  9. Turn the dough out onto a floured surface and knock back to de-gas the dough.
  10. Divide the dough into 16 equal pieces.
  11. Lightly dust your hands with flour. Shape the pieces of dough into balls, dip in the melted butter and arrange in a lightly-greased 20 cm (8") square cake tin.
  12. Cover and leave in a warm place for about 1 hour until the rolls have doubled in size.
  13. Drizzle the remaining butter over the rolls then bake at 170°C/340°F fan oven, 190°C/375°F normal oven for 20-25 minutes or until golden brown.
  14. Leave the rolls to cool for 10 minutes before removing from the tin. Dust with icing sugar before serving.
You can use a round cake tin to make these. Simply start with a roll at the centre and arrange rolls around it.

The rolls separate easily and can be split in half and toasted. They taste a bit like brioche and have a really light texture. Ideal for spreading with jam for breakfast!