Buchteln
Buchteln (pl., sing. "Buchtel"; also "Wuchtel"(n), "Ofennudel"(n), "Rohrnudel"(n)), are sweet rolls made of yeast dough, filled with Powidl, jam, ground poppy seeds or quark, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum Powidl jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served mostly as a dessert but can also be used as a main dish. In the 19th century they could be boiled similar to dumplings. The origin of the Buchteln is the region of Bohemia, but they play a major  part in the Austrian, Slovak, Slovenian, and Hungarian cuisine too. In Bavaria the Buchteln are called "Rohrnudeln", in Slovenian "buhteljni", in Serbian "buhtle" or "buhtla", in Hungarian "bukta", in Kajkavian "buhtli", in Croatian "buhtle", in Polish "buchta", and in Czech "buchta" or "buchtička", in Lombard "Buten". In Romania, in the Banat region, are called bucte.