Buchteln mit Vanillesauce (sweet yeast rolls with vanilla sauce)
Units
Temperature
Servings
Ingredients
Dough
- 500 g flour rounded
- 60 g sugar rounded
- 7 g instant yeast rounded
- 250 ml milk, lukewarm rounded
- 2 egg yolks rounded
- 80 g butter, softened rounded
- 3 g fine salt rounded
- 60 g melted butter, for brushing rounded
Vanilla sauce
- 500 ml milk rounded
- 1 vanilla pod, split and scraped rounded
- 4 egg yolks rounded
- 70 g sugar rounded
- 15 g cornstarch rounded
Method
Method
- Whisk the flour, sugar and yeast together in a large bowl. Add the lukewarm milk and egg yolks and mix to a rough dough.
- Knead in the softened butter and salt for 8 to 10 minutes, until smooth and elastic. Cover and let rise for 45 minutes, until doubled.
- Divide into 12 pieces and shape each into a smooth ball. Arrange them pressed closely together in a buttered baking dish, brushing the tops with melted butter. Cover and let rise for 30 minutes.
- Preheat the oven to 180°C (fan). Bake for 25 minutes, until the tops are golden brown.
- Meanwhile, make the sauce: heat the milk with the split vanilla pod and scraped seeds until just below a simmer.
- Whisk the egg yolks, sugar and cornstarch together. Slowly pour in a third of the hot milk while whisking constantly, to temper the yolks, then whisk this back into the remaining milk.
- Return to low heat and stir constantly for 3 to 4 minutes, until the sauce thickens enough to coat the back of a spoon. Do not let it boil. Strain out the vanilla pod and serve warm alongside the rolls.
Notes
- Pack the rolls tightly against each other in the dish. This is not about fitting more in; it’s what keeps the sides from developing a crust, so the rolls tear apart soft rather than needing to be cut.
- Temper the egg yolks with hot milk gradually. Pouring all the hot milk in at once cooks the yolks into scrambled egg instead of a smooth sauce; a slow, whisked addition brings them up to temperature evenly.
- Never let the finished sauce boil. Past a certain point the yolks curdle no matter how much you whisk; keep it at a bare simmer and take it off the heat the moment it coats a spoon.
- The rolls are best fresh but reheat gently in the oven; the sauce keeps for 2 days in the fridge and rewarms over low heat, stirring constantly.
Ingredient substitutions
- A jam filling, apricot or plum, tucked into the centre of each roll before shaping is a traditional variation.
- Vanilla extract can replace the pod in the sauce if unavailable, added at the end instead of infused.
- A dusting of powdered sugar instead of the sauce is a simpler way to serve them.