Buchteln with vanilla sauce

Buchteln can be served as a sweet main dish or as a dessert. They´re  made of yeast dough which are originally filled with powidl jam, but I prefer and love them with apricot jam. They are layered close to each other and are baked in a large pan, so that they stick together.

And last but not least they can be topped with a heavenly delicious vanilla sauce or plain with powered sugar.

yeast dough

makes 12 buchteln for one large pan

• 1/2 kg all purpose flour
• 1 package yeast
• 80g powdered sugar
• 2 dl milk
• 80g butter
• a pinch of salt
• 1 tbs. vanilla sugar
• 2 eggs

Combine flour, salt, sugar and vanilla sugar in a big bowl. Make a small hole in the middle of your flour mixture where you can stir in the eggs. Melt butter, add milk and let cool until lukewarm. Now combine the butter mixture with your flour mixture by kneading your dough until firm. When you have formed your dough to a ball you can also knead it on a working surface. This might be easier. Put it back into your bowl, cover it with a kitchen towel and let it rest for at least an hour. Then roll out the yeast dough and cut medium sized squares.

Filling

• 400g powidl jam or apricot jam (as you prefer)
• a cup of milk for brushing

Fill each yeast dough square with one tsp. of jam and roll them up as indicated in picture three down below. Lay them next to one another in a large pan. Let them rest for another half hour so they can rise a little bit more and then bake for 30 minutes (oven temperature 175°C). While they are baking prepare:

Vanilla sauce

• 1/2 l milk
• 200g sugar
• 60g vanilla custard powder
• 1 tbs. vanilla sugar

Combine 2/3 of the milk, sugar and vanilla sugar. Heat it. Mix together the other 1/3 of the milk and the vanilla custard powder until smooth and add it to the hot milk and sugar mixture while it is cooking. Keep stirring until it thickens a little bit.

Take buchteln out of the oven, serve it hot with vanilla sauce.

Enjoy

N&N