Austrian yeast dumplings | Recipe

Traditional Austrian-German oven dish with chocolate filling

Katharina Kuhlmann

© Lena Fuchs

23 September 2022

"Buchteln" are a traditional dish in the form of yeast dumplings. In the different regions of Germany, Austria, Poland, Slovakia and the Czech Republic many different variations with and without filling are common. Today we fill the delicious balls from the oven with VIVANIs Dark Nougat Chocolate and serve them with a homemade berry compote. A delicious variation for late summer and very easy to prepare...


For a casserole dish with 12 "Buchteln"

For the "Buchteln":

350 g

spelt flour

1 tbsp

baking cocoa powder

1 pinch


40 g

raw cane sugar

0.5 cube

fresh yeast

100 ml





egg yolk

60 g

soft butter + a little more

100 g

VIVANI Dark Nougat Chocolate

To spread:

4 tbsp


0.5 tsp

baking cocoa powder

For the compote:

200 g

fresh blackberries

200 g

fresh blueberries

350 g

fresh strawberries or raspberries

40 - 50 g

raw cane sugar

1 - 2 tbsp

freshly squeezed lemon juice

1 pinch

ground vanilla


baking time
35-40 minutes

waiting / cooling time
75-90 minutes

level of difficulty


For the yeast dough, mix the flour with cocoa, salt and sugar in a mixing bowl.


Melt the butter and warm it with the milk until lukewarm. Dissolve the yeast in it. Add to the flour together with the two eggs and the egg yolk.


Knead everything into a smooth, supple dough (approx. 5 minutes with the food processor and then again briefly by hand on a floured work surface).


Cover the dough in the bowl and leave to rise for approx. 45-60 minutes.


Meanwhile, prepare the compote. Puree about half of the strawberries (or raspberries) with sugar, vanilla and lemon juice. Then mix with all the other whole berries.


When the dough has risen, butter the casserole.


Divide the dough into 12 roughly equal portions and shape each into small, even balls on the lightly floured work surface.


Press a piece of chocolate into each ball and then coat well with dough.


Place the "Buchteln" seam side down in the mould. Cover with a kitchen towel and leave to rise for another 30 minutes.


Preheat the oven to 180 °C fan oven. Mix the liquid cream with the cocoa powder, spread the "Buchteln" with it and bake for about 35-40 minutes.


Leave the ready-baked "Buchteln" to cool slightly and serve with the berry compote.

The vegan Dark Nougat Gianduja variety from VIVANI Organic Chocolate

Dark Nougat

Gianduja | vegan


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