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Austrian Buchteln (Sweet Yeast Rolls) with Vanilla Custard Sauce Recipe

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Austrian Buchteln are tender, sweet yeast rolls baked together in a pan and traditionally served with a rich vanilla custard sauce. This recipe guides you through the process of making fluffy rolls infused with melted butter and perfectly complemented by a smooth, creamy vanilla custard, creating a delightful dessert or snack with a comforting homemade touch.

Ingredients

Scale

For the Buchteln

  • 1 1/2 tsp active dry yeast
  • 3/4 cup milk (heated to 110°F)
  • 1 tbsp powdered sugar
  • 6 tbsp unsalted butter (melted)
  • 1/4 cup sugar
  • 5 tbsp beaten egg (approximately 2 eggs beaten and measured)
  • 2 cups all-purpose flour (scoop and level method)
  • 1/4 tsp salt

For the Vanilla Custard Sauce

  • 4 large egg yolks
  • 2 tbsp sugar
  • Pinch of salt
  • 1 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Proof the yeast: In a small bowl, combine the yeast, powdered sugar, and 2 tablespoons of the warm milk (110°F). Stir to mix and let it stand for about 20 minutes until it becomes bubbly and frothy, indicating the yeast is active.
  2. Make the dough: In a large bowl, combine the sugar and beaten eggs, stirring with a wooden spoon until mixed. Add the remaining warm milk, the activated yeast mixture, and about 1/4 cup of the flour. Stir until smooth, then set aside for 2-3 minutes. Add the remaining flour and salt and continue stirring with the wooden spoon for about 7 minutes until the dough is smooth, shiny, thick, and sticky. Add 2 tablespoons of the warm melted butter and stir for an additional 5 minutes until the dough feels softer and more elastic.
  3. Rising and chilling dough: Place the dough in a lightly greased bowl covered with plastic wrap. Let it rise at room temperature for 1 1/2 to 2 hours until doubled in size. Gently knead the dough on a clean surface to deflate it, then return to the bowl, cover, and refrigerate for 1 hour up to 2 days.
  4. Shape and second rise: After chilling, knead the dough again to deflate. Divide into 28 equal portions, about the size of a tablespoon each. Roll each piece into a small ball, then dip each ball into the remaining melted butter to coat thoroughly. Arrange the coated dough balls in a greased 9-inch cake pan. Cover loosely with a buttered piece of plastic wrap and let them rise for another 1 1/2 hours until puffy.
  5. Bake the Buchteln: Preheat the oven to 425°F, placing the oven rack in the lowest position. If using a dark cake pan, preheat to 400°F instead. Place the pan on a baking sheet and set it on the lowest oven rack. Bake for 5 minutes at the initial temperature, then reduce the oven to 375°F and bake for another 15-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Allow to cool before serving.
  6. Prepare the vanilla custard sauce: In a medium saucepan, whisk together egg yolks, sugar, and a pinch of salt until smooth. Scald the milk in the microwave. Gradually add about 2 tablespoons of the hot milk to the egg yolk mixture while continuously stirring to temper the eggs. Add the remaining milk slowly, stirring constantly to prevent curdling. Heat the mixture gently until just before boiling; it should thicken and coat the back of a spoon. Strain through a fine sieve into a bowl, scraping the pan to collect all the custard. Chill the sauce in the refrigerator, then stir in vanilla extract before serving. Store any leftovers refrigerated.
  7. Serve: Serve the baked Buchteln warm with a generous spoonful of the chilled vanilla custard sauce and a sprinkle of powdered sugar.

Notes

  • Ensure milk is warmed to about 110°F before mixing with yeast to activate it properly.
  • The dough can be chilled up to 2 days before shaping to develop flavor and make handling easier.
  • Dipping the dough balls in melted butter before baking enhances moisture and flavor.
  • If your cake pan is dark-colored, adjust the oven temperature to prevent over-browning.
  • Use a fine strainer to achieve a silky custard sauce by removing any cooked egg bits.
  • Store leftover custard in the refrigerator and consume within 2-3 days.

Keywords: Austrian Buchteln, sweet yeast rolls, vanilla custard sauce, baked rolls, traditional Austrian dessert

Find it online: https://hannahdelgado.com/austrian-buchteln-sweet-yeast-rolls-with-vanilla-custard-sauce-recipe/