Buchteln are a traditional Bohemian dessert that has also been popular in Austria, Bavaria and South Tyrol for a long time.
In this blog article, you will find a classic recipe for making Buchteln with vanilla sauce; including instructions that explain each step in detail with pictures.
Buchteln (also known as “Wuchteln”) are a classic in alpine huts, country inns and Viennese coffee houses. In Vienna, for example, Café Hawelka is famous for its Buchteln.
They are usually served as a dessert or in the afternoon with a coffee snack.
Although not a must, for most people the vanilla sauce is an integral part of the Buchteln. This recipe provides detailed information on how to prepare the vanilla sauce and alternative variations (vegan, egg-free, etc.)
Video
In this video you can see a short overview of the most important steps for the recipe. Follow my Youtube channel for more similar recipes! ;D
Ingredients
Ingredients for the yeast dough
- 325 g flour (about 2+¾ cups 😉 - but don't worry, it does not have to be THAT exact, because later in the process, you work in some more flour anyways, until the dough is easy to shape
- 250 ml milk, lukewarm (1 cup)
- 45 g granulated sugar (¼ cup)
- 45 g butter, room temperature (about 3 tablespoons or a bit less than half a stick of butter 🙃)
- 3 egg yolks (the egg whites are not needed)
- 21 g fresh yeast , (½ cube in Austria) or 1 packet dry yeast (7 g)
- 1 packet of vanilla sugar, 8 g (approx. 1 tbsp), alternatively vanilla flavor
- 2 tablespoon rum, optional
- grated lemon zest of one lemon, optional
- 1 pinch of salt
Additional
- flour for dusting and shaping the dough
- liquid butter to spread on the buns
- apricot jam, about ½ cup or more
Ingredients for Vanilla Sauce from scratch
- 500 ml whole milk (2 cups)
- 50 g sugar (5 tablespoons)
- 20 g starch (2 tablespoons) - corn starch or similar
- 1 egg, optional (if the sauce is to be egg-free, use an additional 1 tablespoon of starch)
- 1 real vanilla pod, oder vanilla flavor
- 1 tablespoon of dark rum
- pinch of salt
Instructions
Weigh out the flour, sugar and butter.
Separate the egg whites from the egg yolks. The egg whites are not needed for the recipe. You can store them in a screw-top jar or similar in the fridge for 1-2 days and simply add them to your next ham and eggs.
Heat the milk and dissolve the yeast with the sugar in the lukewarm milk.
Caution: the milk must not be too hot, as this will kill the yeast and prevent the dough from rising.
Gradually add the flour, warm butter, egg yolks, vanilla sugar, rum, lemon zest and a pinch of salt to the milk in the bowl and mix well until you have a smooth dough.
Cover and leave to rest for 30 minutes until the dough has approximately doubled in volume.
Knead the yeast dough well on a floured work surface. If necessary, work in a little more flour, until the dough is not too sticky anymore, but not too dry either.
Roll the dough into a rope and cut into 12 equal pieces.
How to fill the Buchteln with jam:
Shape each piece of dough into a round disc (approx. thick as a thumb). This can be done either by hand or with a pasta roller.
Place a spoonful of jam in the center and seal the edges well.
Brush all sides with a little melted butter and place in a baking dish with the seal side down.
Leave to rest for another 30 minutes.
Bake for 30 minutes at 170°C (~ 340°F) top and bottom heat.
In the meantime, make the vanilla sauce: pour 5 tablespoon of the cold milk into a bowl and mix well with the starch.
Slice the vanilla pod lengthways and scrape out the vanilla seeds.
Place the remaining cold milk in a pan with the vanilla, egg, sugar, salt and rum and mix well with a whisk. Bring to the boil, stirring constantly. Adjust the temperature on the stove so that the milk does not boil over.
To kill off any potential salmonella from the egg, leave the sauce to simmer at a low temperature for approx. 10 minutes (no longer boiling). Always stay close by and stir frequently to prevent the sauce from burning.
Add the mixed starch-milk-mixture and bring to the boil again briefly. Serve while still warm.
As the sauce cools, it will thicken in consistency. To reheat, heat on the stove at a low to medium temperature, stirring constantly with a whisk, probably add a bit mor milk if necessary.
Sprinkle the Buchteln with powdered sugar and serve with the vanilla sauce.
RECIPE:
Fluffy Buchteln Recipe (Sweet Austrian Yeast Buns)
Kochutensilien
- pan, 33 x 20 cm (13 x 8 inches)
- mixer with dough hooks
Zutaten
Ingredients for the yeast dough
- 325 g flour about 2+¾ cups
- 250 ml milk lukewarm (1 cup)
- 45 g granulated sugar ¼ cup
- 45 g butter, room temperature about 3 tablespoons
- 3 egg yolks
- 21 g fresh yeast or 1 packet dry yeast (7 g)
- 1 packet of vanilla sugar approx. 1 tbsp, alternatively vanilla flavor
- 2 tablespoon rum optional
- grated lemon zest of one lemon optional
- 1 pinch salt
Additional
- flour for dusting and shaping the dough
- liquid butter to spread on the buns
- apricot jam about ½ cup or more
Ingredients for Vanilla Sauce from scratch
- 500 ml whole milk 2 cups
- 50 g sugar 5 tablespoons
- 20 g starch 2 tablespoons - corn starch or similar
- 1 egg optional (if the sauce is to be egg-free, use an additional tablespoon of starch)
- 1 real vanilla pod oder vanilla flavor
- 1 tablespoon dark rum
- pinch salt
Anleitung
- Weigh out the flour, sugar and butter.
- Separate the egg whites from the egg yolks. The egg whites are not needed for the recipe. You can store them in a screw-top jar or similar in the fridge for 1-2 days and simply add them to your next ham and eggs.
- Heat the milk and dissolve the yeast with the sugar in the lukewarm milk.
- Caution: the milk must not be too hot, as this will kill the yeast and prevent the dough from rising.
- Gradually add the flour, warm butter, egg yolks, vanilla sugar, rum, lemon zest and a pinch of salt to the milk in the bowl and mix well until you have a smooth dough.
- Cover and leave to rest for 30 minutes until the dough has approximately doubled in volume.
- Knead the yeast dough well on a floured work surface. If necessary, work in a little more flour, until the dough is not too sticky anymore, but not too dry either.
- Roll the dough into a rope and cut into 12 equal pieces.
- How to fill the Buchteln with jam:
- Shape each piece of dough into a round disc (approx. thick as a thumb). This can be done either by hand or with a pasta roller.
- Place a spoonful of jam in the center and seal the edges well.
- Brush all sides with a little melted butter and place in a baking dish with the seal side down.
- Leave to rest for another 30 minutes.
- Bake for 30 minutes at 170°C (~ 340°F) top and bottom heat.
- In the meantime, make the vanilla sauce: pour 5 tablespoon of the cold milk into a bowl and mix well with the starch.
- Slice the vanilla pod lengthways and scrape out the vanilla seeds.
- Place the remaining cold milk in a pan with the vanilla, egg, sugar, salt and rum and mix well with a whisk. Bring to the boil, stirring constantly. Adjust the temperature on the stove so that the milk does not boil over.
- To kill off any potential salmonella from the egg, leave the sauce to simmer at a low temperature for approx. 10 minutes (no longer boiling). Always stay close by and stir frequently to prevent the sauce from burning.
- Add the mixed starch-milk-mixture and bring to the boil again briefly. Serve while still warm.
- As the sauce cools, it will thicken in consistency. To reheat, heat on the stove at a low to medium temperature, stirring constantly with a whisk, probably add a bit mor milk if necessary.
- Sprinkle the Buchteln with powdered
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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