Steamed Buns with Vanilla Sauce—A Recipe to Try at Home

Today it was time once again to make “pasta with vanilla sauce.” You might be more familiar with the term “Buchteln.” It’s a simple, delicious recipe, and it tastes great for breakfast the next day, too.

You’ll need:

350 ml milk (preferably lukewarm), 90 g sugar, 30 g fresh yeast, 1 packet vanilla sugar, 50 g butter (melted—I always add it to the milk when I heat it, so you only need one bowl), 3 large egg yolks, 1 pinch of salt, 500 g all-purpose flour. A little melted butter for the pan.

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

Then roll out the dough with a rolling pin and cut out about 24 pieces—ideally square—then spread your favorite jam on top (e.g., apricot, plum, preferably one that isn’t too runny). Next, shape the buchteln into a “package”—that is, bring the diagonal corners together, twist them once to the right, and then

Dip the buns in melted butter, place them close together in a baking dish, and then bake them in a preheated oven at 180 degrees until they turn a light color. Then reduce the temperature to 140 degrees and finish baking. In total, it takes about 20 minutes to bake.

Vanilla Pudding:

A good vanilla sauce goes well with the Buchteln—mix a package of vanilla pudding mix with milk until smooth, add sugar, simmer for 3 minutes while stirring, then add a splash of cream. Enjoy your meal.

Enjoy your meal! Warm regards from the Zittrauerhof in the Gastein Valley. Your hostess, Katharina.