Jam Filled Yeast Buns (Buhtle)

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Nothing can make my day better than these warm, incredibly soft jam filled yeast buns. This post has all the little tips and tricks that will help you become a pro in making these from scratch.
freshly baked jam filled yeast buns in the baking pan

Food trends come and go, but some recipes remain close to my heart forever. These jam filled yeast buns (buhtle) are just like that.

My grandma gave me her own recipe for these long ago, and, over time, I somehow made it my own. Without any hesitation, I can say that, for me, these are the best jam-filled buns, or as we call them in Croatia – buhtle – in the world! What I love about this recipe is that these buns stay soft and nice even the next day!

What are Buhtle

Buhtle are pull-apart, sweet buns made of enriched yeast dough. Here in Croatia, they are typically filled with plum or apricot jam, but some type of chocolate spread can be used, too. My grandma often called them “bukte” and I’m pretty sure that’s because of Hungarian influence on the Slavonian cuisine (Slavonia is the region in Croatia where I grew up). They call them lekváros bukta.

For Austrians, they are buchteln/wuchteln and often served with homemade vanilla sauce, which is not the case here in Croatia. We like to enjoy our buhtle with a cup of milk or with some coffee. So yes, buhtle aren’t something that only we Croatians like to eat, but with time they become so popular here that I think we can freely call them ours, too.

One thing is certain though: these fluffy, soft jam buns simply call to…slow down.

Take a break.

And forget about all problems, for just a glimpse of time.

Essential Ingredients For Jam Filled Buns

ingredients for jam filled buns
  • Flour – all-purpose flour. I recommend sifting.
  • Milk – fresh, full-fat milk.
  • Yeast – one of the very few recipes in which I use fresh yeast. Instead of fresh yeast, you can use instant dry yeast too.
  • Sugar – you’ll need regular, granulated sugar. If you want, you can play around with the amount of sugar in this dough, but personally, I never put too much sugar in these jam buns because the filling is sweet enough.
  • Oil – regular sunflower oil, refined.
  • Eggs + egg yolk – for binding the dough and richer taste. One egg as an eggwash before baking.
  • Salt – for flavor and better gluten development.
  • Lemon zest – freshly grated, from organic lemon. If you have a large lemon, the zest of half of it will be enough.
  • Bourbon vanilla – I use vanilla powder in this recipe, but you can also use vanilla extract or bourbon vanilla sugar.
  • Jam – use whatever jam you prefer, but I recommend that it is a bit thicker. Plum jam is a classic, but I also like to use apricot or rosehip jam. You can also use Nutella, ganache, or something similar.
  • Powdered sugar – we need it at the very end, for dusting freshly baked buns before serving. Don’t do it immediately while the jam buns are still hot, otherwise the sugar will melt.

How to Make Jam Filled Buns

Be sure to check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!

1. STEP: Activate the yeast

Mix some sugar, lukewarm milk, and crumbled fresh yeast and stir until dissolved. Leave covered for 10-15 min.

activated fresh yeast

2. STEP: Knead the dough

Start by adding the dry ingredients first and then the wet ingredients at a lower speed. This dough needs a lot of time to knead properly, so don’t rush anything. At first, it will be quite soft and sticky, but as the gluten develops, it will become shiny and pliable, and it will stick to the hook of a standing mixer more and more.

During the kneading, you can add a tablespoon of flour or two, but not too much, otherwise the final buns won’t be so soft.

kneading the dough in standing mixer

3. STEP: Shape the dough and leave to proof

Transfer the dough to a lightly floured surface and shape it into a smooth ball.

the step by step process of shaping the dough for jam filled buns (buhtle)

Grease the surface of the dough with some oil and put it in a bowl. Cover and leave in a warm place to proof until it doubles in volume.

dough before and after proofing

4. STEP: Fill with jam and shape into buns

Transfer the proofed dough to a working surface and roll it out to about 1 cm/0.4 inch thickness. Cut into 16 squares, then put a jam of your choice on each. Connect the ends as shown in the images below and form into a ball.

rolling the dough, filling it with jam and shaping into buns

5. STEP: Second rise

Place the buns in the prepared pan next to each other, leaving a little space in between because they will still expand a lot. Cover and let them rise for another 30-40 minutes. During this time, preheat the oven.

6. STEP: Brush with eggwash and bake

brushing the proofed jam buns with eggwash

7. STEP: Dust with powdered sugar and serve

After the jam filled buns (buhtle) are baked, remove them from the oven and cover them with a clean kitchen towel. Let them cool down for 10-15 min and cover with powdered sugar. Enjoy with a cup of milk or tea.

Tips and Tricks For The Best Jam Filled Buns

  • Before you decide to prepare these jam buns, make sure all the ingredients are at room temperature. This will allow us to knead the dough properly and yeast will do its job faster. And believe me, you want to try these buns ASAP!
  • Milk should be a bit warm, but not too much (up to approx. 40°C/104°F). If the milk is too hot, you can easily kill the yeast which means the dough won’t rise.
  • One of the key steps is to knead the dough properly. Do it for at least 15-20 minutes. You can do this by hand, but I recommend leaving that step to a stand mixer.
  • While kneading the dough, it will seem quite sticky and soft. Don’t worry, that’s what we want! Just keep kneading until gluten develops. You can add a tablespoon or two of flour during the process but don’t overdo it. This process is somewhat similar to the process I used when making brioche burger buns.
  • Brush the kneaded dough with some oil and let it rise. That way, the dough will be easier to separate from the bowl after the first rise, you won’t need to flour the surface too much when rolling out and the balls will be so much easier to form. Also, the dough will not dry out that easily during the process of shaping the buns.
  • Leave enough time for the second proofing, after the buns have been shaped and filled with jam. At least 30 minutes.
  • Preheat the oven on time and don’t bake these jam filled buns at too high temperature. I find the temperature of 170°C/338°F to be perfect for me but know that every oven is different. If by any chance the buns start to get very dark on the outside, but they aren’t baked on the inside, cover them with some aluminum foil.

How Long Jam Filled Buns Can Last

These homemade jam filled buns can last up to 3 days, although they are the best on the first day. Always store them at room temperature because refrigerating them will dry them much faster.

If you want to reheat the leftovers, do it in the original baking pan covered with some damp kitchen towel and put over an aluminum foil. Do it in the oven at 120°C/248°F for only a few minutes.

If you enjoy baking all kinds of yeast doughs, try some of these recipes, too:

If you try this or another recipe from the blog, be sure to leave a comment and/or rating on this post or tag @foodandmoodblog in your posts on Instagram. For video recipes, subscribe to my YouTube channel!

mekane buhtle s pekmezom

Jam Filled Yeast Buns (Buhtle)

Mateja Zvirotic Andrijanic
Nothing can make my day better than these warm, incredibly soft jam filled yeast buns. This post has all the little tips and tricks that will help you become a pro in making these from scratch.
5 from 1 vote
Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Course Dessert
Servings 16 buns
Calories 187 kcal


  • baking pan 30×23 cm



  • 500 g all-purpose flour
  • 250 ml milk fresh, full fat
  • 21 g fresh yeast or 7 g active dry yeast
  • 70 g sugar
  • 70 ml sunflower oil
  • 1 egg
  • 1 egg yolk
  • teaspoon salt
  • ½ teaspoon bourbon vanilla powder
  • freshly grated lemon zest from organic lemon


  • thicker jam of your choice plum, apricot, rosehip…


  • 1 egg


  • icing sugar


  • First, prepare all the ingredients you'll need. Take 50 ml from the prepared amount of milk and mix it with 1 tablespoon of sugar and crumbled fresh yeast. Stir everything until the yeast dissolves. The milk should be lukewarm. Cover and wait 10-15 min for the yeast to rise.
  • Sift the flour into the bowl of a standing mixer. Add sugar, vanilla, and salt, and then the wet ingredients: egg, egg yolk, activated yeast, lemon zest, remaining milk, and oil. Start the kneading process at a lower speed and gradually increase it a bit. Knead until the dough becomes shiny, pliable, and smooth. This process should take between 15-20 minutes. If it seems very sticky, add 1-2 tablespoons of flour, but no more than that.
  • Transfer the dough to a working surface and shape it into a ball. Grease the surface of the dough with some oil and put it in a bowl. Cover with a damp kitchen cloth and leave in a warm place to proof until it doubles in volume.
  • After about an hour, the dough is ready. Transfer it again to the lightly floured working surface and roll it out in a rectangle roughly 1 cm/0.4 inch thick. Prepare the baking pan by greasing it generously with some butter.
  • Cut the rolled dough into 16 pieces and put 1-1,5 teaspoons of jam of your choice in the middle of each piece of dough. Connect the ends of the dough and shape into balls. It's very important to close the dough well, otherwise the jam can leak out.
  • Place the buns in the prepared pan next to each other, leaving a little space in between because they will still expand a lot. Cover the jam filled buns with another pan or damp kitchen cloth and let them rise for another 30-40 minutes. During this time, preheat the oven to 170°C/338°F.
  • Make the eggwash by beating the remaining egg and brush the buns with a brush. Bake for 25 minutes. You can check if they are ready by sticking a toothpick into the thickest part of the dough; if it comes out clean, the buns are ready to be taken out of the oven.
  • While still warm, cover the jam filled buns with a clean kitchen towel for about 15 minutes. Before serving, dust with some icing sugar and enjoy!
Tried this recipe?Let us know how it was!


Serving: 1jam filled bunCalories: 187kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 35mgSodium: 23mgPotassium: 67mgFiber: 1gSugar: 5gVitamin A: 73IUCalcium: 29mgIron: 2mg

Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.

buhtle, jam filled buns, sweet yeast dough

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