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, brushed with butter and baked in a large pan so that they stick together and can be pulled apart.

[citation needed] Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm.

[2] The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine.

In Bavaria buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian бухтле/buhtle or бухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchta or buchtička, in Lombard Buten.

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