Buchteln with vanilla sauce – a recipe to try at home

Today it was time once again to make “noodles with vanilla sauce”. Maybe you know the term “Buchteln” better. It’s a simple, good recipe and tastes really good for breakfast the next day too.

You need:

350 ml milk (ideally lukewarm), 90 g sugar, 30 g fresh yeast, 1 sachet vanilla sugar, 50 g butter (melted; I always add it to the milk when I warm the milk, so you only need one bowl), 3 large egg yolks, 1 pinch of salt, 500 g wheat flour. A little melted butter for the baking dish.

Put the milk with sugar and fresh yeast into a mixing bowl, stir, let it rise a little, then add vanilla sugar, butter, egg yolks, flour and finally salt, and mix with the dough hook until it comes away from the sides of the bowl. Then I put the dough in the fridge for an hour or in the freezer for a good half hour.

Then roll out the dough with a rolling pin and cut about 24 pieces from it, ideally square, then add your favourite jam (e.g. apricot, plum dream, best not too runny). Then shape the buchteln into a little “parcel” – meaning bring the diagonal corners together and twist once to the right, and then

dip the buchteln in melted butter, place them close together in a baking dish and bake in the preheated oven at 180°C until the buchteln take on a light colour. Then turn down to 140°C and finish baking. All in all I need about 20 minutes baking time.

Vanilla pudding:

To go with the Buchteln, a good vanilla sauce – mix a packet of vanilla pudding with milk until smooth, add sugar, simmer for 3 minutes while stirring, add a splash of cream. Enjoy your meal.

I wish you a good appetite! Warm greetings from Zittrauerhof in the Gastein Valley. Your farmer Katharina.