These sweet yeast dumplings will be familiar to anyone who grew up with Austrian or Hungarian family. Somewhere between a dumpling and a roll, they make an excellent addition to any breakfast table, but are often served as dessert as well. Although plum jam is traditional, any sort of preserve will work; my personal favorite is apricot. If you have access to any homemade jam this is a worthy place to use it.
As with many truly great brunch dishes, buchtel can be assembled the night before, then simply put in the oven before your guests arrive. Take the recipe as far as filling the buchtel and placing it into the loaf pan, then cover with plastic wrap and put refrigerate overnight. In the morning, take the buchtel out of the fridge and let them come to room temperature before baking.