Apricot Jam-Filled Buchteln with Vanilla Sauce

Name: Soft Apricot Jam-Filled Buchteln with Vanilla Sauce
Prep time: 40 min
Cook time: 35 min
Total time: 3 h 25 min
Yield: 12 Buchteln; 12 servings, each with 1 roll and approximately 60 ml vanilla sauce
Cuisine: International
Ingredients: 500 g all-purpose flour; 7 g instant yeast, approximately 2¼ teaspoons; 60 g granulated sugar; 6 g fine salt, approximately 1 teaspoon; 2 g finely grated lemon zest, approximately 1 teaspoon; 250 ml whole milk, warmed to 100°F (38°C); 2 large eggs, at room temperature; 75 g unsalted butter, softened but not melted; 15 g all-purpose flour, for lightly dusting the work surface; 180 g thick apricot jam, divided into twelve 15 g portions; 60 g unsalted butter, melted and cooled until just warm; use 15 g for the pan and 45 g for brushing the rolls; 500 ml whole milk; 120 ml heavy cream; 3 large egg yolks; 50 g granulated sugar; 10 g cornstarch; 0.5 g fine salt; 10 ml vanilla extract, approximately 2 teaspoons; 10 g powdered sugar, sifted over the baked rolls

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Yield: 12 Buchteln; 12 servings, each with 1 roll and approximately 60 ml vanilla sauce
Prep Time: 40 minutes active preparation
Cook Time: 35 minutes; prepare the vanilla sauce during baking
Total Time: 3 hours 25 minutes, including 2 hours rising and 10 minutes resting

Quick Ingredients

Dough: 500 g all-purpose flour, 7 g instant yeast, 60 g granulated sugar, 6 g fine salt, 2 g finely grated lemon zest, 250 ml whole milk, 2 large eggs, and 75 g softened unsalted butter
Shaping and filling: 15 g flour for the work surface, 180 g thick apricot jam, and 60 g melted unsalted butter for the pan and rolls
Vanilla sauce: 500 ml whole milk, 120 ml heavy cream, 3 large egg yolks, 50 g granulated sugar, 10 g cornstarch, 10 ml vanilla extract, and 0.5 g fine salt
To finish: 10 g powdered sugar

Do This

1. Warm the dough milk to 100°F (38°C). Mix the dough ingredients, incorporating the softened butter last, then knead for 10 minutes until smooth and elastic.
2. Cover and let rise in a warm place for 75 minutes, until doubled.
3. Divide into 12 pieces. Fill each with 15 g apricot jam, seal firmly, and arrange seam-side down in a buttered 9 × 13-inch (23 × 33 cm) pan. Brush with the remaining melted butter.
4. Cover and rise for 45 minutes, until puffy and touching. Heat the oven to 350°F (175°C), conventional setting.
5. Bake for 35 minutes, until golden and the bread portion reaches 190°F (88°C).
6. During the final 10 minutes of baking, make the vanilla sauce: temper the egg-yolk, sugar, cornstarch, and salt mixture with hot milk and cream, then cook while stirring to 183°F (84°C). Stir in the vanilla.
7. Rest the rolls for 10 minutes, dust with powdered sugar, and serve warm with the vanilla sauce.

Why You’ll Love This Recipe

Soft, buttery pull-apart rolls: Baking the buns close together keeps their sides tender while the tops turn beautifully golden.
A bright apricot center: A spoonful of thick jam brings a little tang to the lightly sweet, lemon-scented dough.
Warm vanilla sauce: This silky, pourable custard makes a simple yeast bake feel especially comforting.
Made for sharing: These Central European sweet rolls are lovely for dessert, a relaxed brunch, or an afternoon treat.

Grocery List

Produce: 1 lemon, for 2 g finely grated zest
Dairy: 750 ml whole milk, 135 g unsalted butter, 120 ml heavy cream
Eggs: 5 large eggs; use 2 whole eggs and 3 additional yolks, reserving the extra whites for another recipe
Pantry: 515 g all-purpose flour, 7 g instant yeast, 110 g granulated sugar, 6.5 g fine salt, 180 g thick apricot jam, 10 g cornstarch, 10 ml vanilla extract, 10 g powdered sugar

Full Ingredients

For the Yeast Dough

500 g all-purpose flour
7 g instant yeast, approximately 2¼ teaspoons
60 g granulated sugar
6 g fine salt, approximately 1 teaspoon
2 g finely grated lemon zest, approximately 1 teaspoon
250 ml whole milk, warmed to 100°F (38°C)
2 large eggs, at room temperature
75 g unsalted butter, softened but not melted

For Filling and Shaping

15 g all-purpose flour, for lightly dusting the work surface
180 g thick apricot jam, divided into twelve 15 g portions
60 g unsalted butter, melted and cooled until just warm; use 15 g for the pan and 45 g for brushing the rolls

For the Vanilla Sauce

500 ml whole milk
120 ml heavy cream
3 large egg yolks
50 g granulated sugar
10 g cornstarch
0.5 g fine salt
10 ml vanilla extract, approximately 2 teaspoons

To Serve

10 g powdered sugar, sifted over the baked rolls

Apricot Jam-Filled Buchteln with Vanilla Sauce – Closeup

Step-by-Step Instructions

Step 1: Mix and knead the soft dough

In a large mixing bowl or the bowl of a stand mixer, whisk together the 500 g flour, instant yeast, sugar, salt, and lemon zest. Add the milk, warmed to 100°F (38°C), and the 2 whole eggs. Mix until no dry flour remains and a rough dough forms.

Add the softened butter in three additions, working each addition into the dough before adding the next. Knead with a dough hook on medium-low speed for 10 minutes, or knead by hand for 12 minutes. The finished dough should be smooth, elastic, and slightly tacky, rather than dry. In a mixer, it should pull away from most of the bowl while still clinging lightly at the bottom.

Step 2: Let the dough rise until doubled

Gather the dough into a ball and place it in a large bowl. Cover with a lid or a slightly damp kitchen towel. Let rise for 75 minutes in a warm, draft-free spot, ideally around 79°F (26°C), until doubled in volume. If your kitchen is cooler, use the dough’s size rather than the clock as your guide.

Step 3: Fill, seal, and arrange the rolls

Brush the bottom and sides of a 9 × 13-inch (23 × 33 cm) baking pan with 15 g of the melted butter. Lightly dust your work surface with some of the 15 g flour, keeping the rest nearby only if needed. Gently press down the risen dough, weigh it, and divide it into 12 equal pieces.

Flatten one piece into a round approximately 4 inches (10 cm) across, leaving the center slightly thicker than the edges. Place 15 g apricot jam in the center. Bring the edges together over the filling and pinch firmly to seal, keeping jam away from the seam. Gently shape into a ball without stretching the dough thin.

Repeat with the remaining dough and jam. Arrange the rolls seam-side down in 3 rows of 4, leaving small, even gaps between them. Brush their tops and exposed sides with the remaining 45 g melted butter. The butter between the rolls helps them pull apart after baking.

Step 4: Give the rolls their second rise

Cover the pan loosely and let the rolls rise for 45 minutes at approximately 79°F (26°C). They should look noticeably puffier and just touch one another. When pressed gently with a fingertip, the dough should spring back slowly and leave a slight indentation.

During the final 20 minutes of this rise, heat the oven to 350°F (175°C), using the conventional setting, and position a rack in the center.

Step 5: Bake until golden and fluffy

Uncover the pan and bake for 35 minutes. Check the tops after 25 minutes; if they are already well browned, loosely tent the pan with foil for the remaining baking time.

The finished rolls should have golden tops and no wet-looking dough at the joins. For the most reliable check, insert an instant-read thermometer into the thick bread portion of a center roll, avoiding the jam pocket: it should read at least 190°F (88°C). If necessary, continue baking until that temperature is reached.

Step 6: Make the warm vanilla sauce

Start the sauce during the final 10 minutes of baking. In a medium saucepan, heat the milk and cream over medium heat until steaming, but not boiling. Meanwhile, whisk the egg yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.

While whisking constantly, slowly pour approximately 250 ml of the hot milk mixture into the yolk mixture. Pour everything back into the saucepan. Cook over medium-low heat, stirring continuously with a silicone spatula and sweeping across the bottom and corners, until the sauce reaches 183°F (84°C). Hold at that temperature for 1 minute while stirring; do not let it boil.

Remove from the heat and stir in the vanilla extract. The sauce should lightly coat the back of a spoon while remaining easy to pour. If you notice any small lumps, pass it through a fine-mesh sieve. Cover the surface to prevent a skin from forming while the rolls finish baking.

Step 7: Rest briefly and serve warm

Let the baked Buchteln rest in their pan for 10 minutes. Sift the powdered sugar evenly over the tops, then gently separate the rolls with a serving spoon or small spatula.

Serve each roll warm with approximately 60 ml vanilla sauce poured around it or over one side. For a lovely presentation, pull a roll open slightly so the golden apricot filling shows against the soft crumb.

Pro Tips

Choose thick jam: A thick apricot jam or preserve is much easier to seal inside the dough than a runny spread. Finely chop any large fruit pieces before filling.
Keep the sealing edges clean: Jam on the dough edges prevents a tight seal. If it smears, wipe it away before pinching the dough closed.
Resist adding too much flour: This enriched dough should feel soft and slightly tacky. Extra flour can make the baked rolls heavy rather than fluffy.
Let the dough tell you when it is ready: The rise times assume a warm kitchen. Dough that has doubled for the first rise and looks airy after shaping will bake more evenly than dough rushed by the clock.
Keep the sauce gentle: Constant stirring and a thermometer make this small-batch custard approachable. The cornstarch adds a little stability without turning it into pudding.

Variations

Plum-filled Buchteln: Replace the apricot jam with 180 g thick plum butter or powidl. Keep the filling amount at 15 g per roll.
Raspberry centers: Use 180 g thick, preferably seedless raspberry jam for a brighter, slightly sharper filling.
Vanilla-bean sauce: Replace the vanilla extract with 1 vanilla bean. Scrape its seeds into the milk and cream, add the pod while heating, and remove the pod before tempering the yolks.

Storage & Make-Ahead

Store the rolls: Once completely cool, keep un-sauced Buchteln in an airtight container at room temperature for up to 2 days. Freeze individually wrapped rolls for up to 2 months. Thaw frozen rolls overnight in the refrigerator before reheating.

Store the sauce: Refrigerate the vanilla sauce in a covered, shallow container within 2 hours of cooking and use within 3 days. Keep it separate from the rolls. Reheat gently while stirring until it reaches 165°F (74°C); stir in 15 ml milk if it has become too thick.

Reheat the rolls: Place individual thawed or room-temperature rolls in a baking dish, cover with foil, and warm at 300°F (150°C) for 10 minutes.

Make ahead overnight: After filling, arranging, and buttering the rolls, cover the pan and refrigerate immediately for up to 12 hours instead of completing the second rise. The next day, allow approximately 90 minutes at room temperature, or until the rolls are puffy and touching, before baking as directed. This overnight option extends the total recipe time.

Nutrition (per serving)

Estimated for 1 filled roll with one-twelfth of the vanilla sauce and powdered sugar; values vary with the jam and dairy products used.