Soft Buchteln with Vanilla Sauce

Buchteln (also known as buhtlji) are a popular homemade pastry, especially characteristic of the autumn and winter seasons. The secret to their popularity lies in the soft dough that melts in your mouth and the fact that our grandmothers loved to spoil us with them. Try them in combination with a velvety vanilla sauce, and we assure you, you wont be disappointed.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Wheat flour, white, multi-purpose

  • 20 g Yeast, dry

  • 100 g Sugar, white

  • 200 ml Milk, whole milk

  • 1 piece Egg, fresh

  • 1 pinch Salt, table

  • 120 g Butter, unsalted

  • pieces Powdered sugar

Vanilijeva omaka

  • 400 ml Milk, whole milk

  • 80 g Sugar, white

  • 0.5 piece Vanilla, extract, natural

  • 4 pieces Egg, egg yolk, fresh

  • 20 g Butter, unsalted

  • 2 spoons Alcohol, Rum

Steps

  1. In a large bowl, sift the flour and make a well in the center. Crumble the yeast into the well, add a teaspoon of sugar, and half of the lukewarm milk. Quickly mix the ingredients in the well with a fork, then let it rest in a warm place for 10 to 15 minutes to allow the yeast to rise slightly.

  2. Add the egg to the remaining milk and whisk well with a fork. Mix in the salt and the remaining sugar. Pour the mixture into the bowl with the flour and yeast. Mix the ingredients until they come together, then start kneading, gradually adding 80 g of melted butter. Knead for 10 to 15 minutes until you get a soft and smooth dough. Shape it into a ball, cover with a cloth, and let it rise in a warm place until it doubles in volume (about 60 minutes).

  3. Turn the risen dough onto a floured work surface and shape it into a long roll, which you then cut into smaller pieces (the size of a small walnut). Shape the pieces into balls with your hands. Grease a baking dish well with butter, then place the dough balls side by side in the dish and brush them with the remaining melted butter. Once all the buchteln are in the dish and brushed with butter, cover them with a cloth and let them rise in a warm place for another 20 minutes.

  4. Bake the buchteln in an oven preheated to 180 degrees Celsius for about 25 minutes. Once baked, remove them from the oven and let them cool slightly.

  5. Meanwhile, prepare the vanilla sauce. Bring the milk, to which you've added sugar and a vanilla pod, to a boil. Strain it through a fine sieve into a bowl and mix in the egg yolks and butter. Place the bowl over a water bath and cook the egg mixture, stirring constantly, until it thickens and you get a nice velvety sauce, then stir in the rum.

  6. Sprinkle the still warm buchteln with powdered sugar. Serve them with the vanilla sauce.

Nutrition Information (Per 100g)

  • Calories: 397.63 kcal
  • Fat: 15.17 g
    • Saturated Fat: 8.75 g
  • Carbohydrates: 54.48 g
    • Sugars: 19.71 g
  • Protein: 7.31 g
  • Fiber: 1.44 g

Advice

At the beginning of preparation, warm all the ingredients for the buchteln to room temperature. Buchteln are best when they are still slightly warm. Add grated lemon zest to the dough if desired.