Buchteln

In Austria, pull-apart rolls known as buchteln often house a dollop of plum or apricot preserves. But throughout history, bakers have studded the center of these brioche-like buns with various ingredients, from squares of chocolate to poppyseed paste to lottery tickets. During the Biedermeier era of the 19th century, a time during which Europe’s middle class expanded considerably, buchteln were referred to as “lotteries” because of their play-to-win filling.

Though the yeasty treat originated in the Bohemia region of Czechia, today, Austrians consider the warm, fruit-filled style—often served fresh from the oven—a local classic. Bakers press jam in the middle, then place the dough side-by-side to create the finished bread’s pull-apart effect. Home cooks also turn plain, unfilled buchteln into a decadent dessert by serving them in a pool of vanilla cream. The fluffy rolls absorb whatever sauce they touch, so it’s best to avoid attempting this style with the ticket-filled version.