Austrian Buchteln

Sweet, light and airy yeast rolls that are delightfully buttery and soft.

Course Breakfast, Dessert, Side Dish

Cuisine Austria

Keyword sweet buns recipe

Prep Time 30

Cook Time 25

rise and rest times for the dough 2

Total Time 50

Servings

Calories 308kcal

Author sanna

In a small bowl, combine yeast, powdered sugar and 2 tbsp of the warm milk. Stir and let stand for 20 minutes. It should be bubbly and frothy.

In a large bowl, combine sugar and eggs and stir using a wooden spoon. Add the remaining milk ( re-heat milk in the microwave if its already cold instead of warm). Add in the yeast mixture and about 1/4 cup of the flour. Stir until the mixture is smooth. Set this aside for about 2-3 minutes.
Add remaining flour and salt and stir everything using a wooden spoon for about seven minutes or so, until the mixture is smooth and shiny. Dough will be very thick and sticky. Now add 2 tbsp of melted, warm butter and stir it into the dough until it is smoother, softer and more shiny, about 5 minutes.

Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 and 1/2 to 2 hours until size is doubled.
Gently knead the dough on a clean surface for a few times just to deflate it. Put it back in the bowl, cover with plastic and let it rest for 1 hour (or up to 2 days) in the refrigerator.
After chilling, knead the dough to deflate it. Divide dough to 28 portions, about a tablespoon size each. Re-melt or re-heat remaining butter if it has started to harden and cool. Roll each portion of dough into a small ball and dip into the butter, coating all sides. Place each ball in a greased 9 inch cake pan. Cover dough loosely with a buttered piece of plastic wrap. Let rise for 1 and 1/2 hours.
Set the oven rack on the lowest position. Preheat oven to 425 F. If you are using a dark cake pan, pre-heat to 400 F. Position the pan on top of a baking sheet and place on the lowest oven rack. Bake for 5 minutes, then lower to 375 F and bake for 15-20 minutes, or until tops are nicely golden and a toothpick inserted at the middle of a bun comes out clean. Let cool and serve with vanilla sauce, and sprinkle with powdered sugar.

Stir together egg yolks, salt and sugar in a medium saucepan. Mix well until blended. Scald the milk using the microwave and slowly add about 2 tbsp of milk to the yolk mixture while stirring. Add the remaining milk while stirring continuously and heat the mixture just before its boiling point. It will be thick and steamy, and it should coat the back of the spoon. Strain the mixture in a fine strainer over a medium bowl and scrape until all the thickened cream on the base of the saucepan are collected. Let this cool in the fridge then stir in the vanilla. Store leftover sauce in the refrigerator.

Recipe from The Pie and Pastry Bible by Rose Levy Berenbaum

Nutrition Facts

Austrian Buchteln

Amount Per Serving (1 serving)

Calories 308 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 160mg53%

Sodium 115mg5%

Potassium 133mg4%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 13g14%

Protein 7g14%

Vitamin A 530IU11%

Calcium 84mg8%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.