Name: Vanilla Buchteln
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Ingredients: 250 g all-purpose flour (about 2 cups); 1 tsp active dry yeast; 125 ml lukewarm milk (about ½ cup); 40 g sugar (about 3 tbsp); 1 egg (size M); 40 g soft butter (about 3 tbsp); 1 pinch of salt; 1 tsp vanilla extract; 20 g melted or soft butter (about 1½ tbsp); 250 ml milk (about 1 cup); 1 egg yolk; 1 tbsp sugar; 1 tsp cornstarch; 1 tsp vanilla extract or seeds from half a vanilla pod

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FAQ

Vanilla Buchteln Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can swap the 1 tsp of active dry yeast for instant yeast and simply mix it straight into the flour, skipping the pre-ferment step with the warm milk. The dough will still need its full rising times, about 1 hour for the first rise and 30 minutes once shaped in the dish. If you prefer fresh yeast, dissolve it in the lukewarm milk exactly as the recipe describes for the dry yeast.

Why did my Buchteln turn out dense instead of fluffy?

The most common cause is under-kneading: the butter goes in last and the dough needs a full 8 to 10 minutes after that to become smooth and elastic. Milk that is too hot rather than lukewarm can also weaken the yeast, as can a cool room during the two rises. Give the dough the time it needs to actually double in size rather than going strictly by the clock.

Can I prepare the dough the night before?

Yes, after kneading you can cover the dough and let it do its first rise slowly in the fridge overnight instead of about 1 hour in a warm spot. The next morning, bring it back to room temperature, divide it into the 8 portions, shape and let it rise in the greased dish for roughly 30 minutes before baking. This cold rise fits well with serving the Buchteln warm from the oven, which is when they taste best.

How should I store leftover Buchteln and reheat them?

Keep them covered in their baking dish at room temperature for a day or two so they do not dry out, since the butter brushed on after baking helps keep them soft. To refresh, warm them briefly in the oven and brush on a little extra butter before serving. The vanilla sauce is best kept separately in the fridge and gently reheated while stirring.

My vanilla sauce turned lumpy or stayed runny - what went wrong?

Lumps usually mean the egg yolk set too fast, so keep the heat gentle and stir constantly as the recipe calls for; straining the sauce fixes small lumps. If it stays thin, it simply has not had enough time on the heat for the 1 tsp of cornstarch to work, so continue heating and stirring until it slightly thickens. Remember that the sauce also thickens a little more as it cools, so do not overcook it.