Vanilla Buchteln von Food with Style, fertig angerichtet
Pastry

Buchteln s vanilijom

Mekane, prhke i poslužene s kremastim vanilijinim umakom - ove buchteln imaju okus baš kao one iz vašeg omiljenog kafića. Savršene kao desert ili...

Podijeli
Priprema 1 sat
Pečenje 25 minuta

Sastojci

  • Za dizano tijesto
  • Za premazivanje
  • Za vanilijin umak

Priprema

  1. 1
    Brašno prosijte u veću zdjelu i u sredini napravite udubljenje. Dodajte malo šećera, pospite kvascem i ulijte 1-2 tbsp mlakog mlijeka. Poklopite i ostavite oko 10 minuta da se digne i zapjeni.
  2. 2
    Dodajte preostalo mlijeko, šećer, jaje, sol i ekstrakt vanilije. Počnite mijesiti tijesto, na kraju dodajte meki maslac i mijesite oko 8-10 minuta dok tijesto ne postane glatko i elastično.
  3. 3
    Tijesto poklopite i ostavite na toplom mjestu da se diže oko 1 sat, dok se ne udvostruči.
  4. 4
    Tijesto podijelite na 8 jednakih dijelova, oblikujte kuglice i složite ih u nauljenu vatrostalnu posudu. Poklopite i ostavite da se diže još oko 30 minuta.
  5. 5
    Buchteln premažite dijelom maslaca i pecite u zagrijanoj pećnici na 180 °C (356 °F, gornji/donji grijač) oko 25-30 minuta, dok lijepo ne porumene.
  6. 6
    Odmah nakon pečenja buchteln ponovno premažite preostalim maslacem kako bi dobile sjaj i ostale mekane.
  7. 7
    Dok se buchteln peku, pripremite vanilijin umak: u manjoj posudi na laganoj vatri uz stalno miješanje zagrijavajte sve sastojke dok se umak malo ne zgusne - nemojte ga dovesti do vrenja.
  8. 8
    Buchteln malo prohladite, pospite šećerom u prahu i poslužite tople uz vanilijin umak. Buchteln su najbolje tople - ravno iz pećnice uz kremasti vanilijin umak jednostavno su neodoljive!

Video

Vanilla Buchteln Questions

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.

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.

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.

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.

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.

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