Dessert · Vienna/Bohemia
Buchteln mit Vanillesauce
Soft Austrian yeast buns filled with apricot jam, baked together until fluffy, and served with warm vanilla sauce.
G GlutenD DairyE Eggs
Ingredients
- 500g plain flour
- 7g dried yeast
- 250ml warm milk
- 80g butter, melted
- 2 eggs
- 70g caster sugar
- 200g apricot jam
- 50g butter, melted for brushing
- 500ml vanilla sauce, to serve
Method
- Mix flour, yeast, warm milk, melted butter, eggs, sugar, and a pinch of salt into a soft dough.
- Knead until smooth, then cover and prove for 1 hour until doubled.
- Divide into small portions. Flatten each piece, add apricot jam, and pinch closed.
- Place seam-side down in a buttered baking dish, close together but not compressed.
- Brush with melted butter and prove 20 minutes more.
- Bake at 180C for 25-30 minutes until golden and fluffy.
- Serve warm with vanilla sauce.