Austrian Buchteln (Sweet Yeast Rolls) with Vanilla Custard Sauce Recipe

Introduction

Buchteln are soft, sweet yeast rolls that hail from Austria, perfect for breakfast or dessert. Baked together and served warm with a creamy vanilla custard sauce, they offer a delightful treat that’s both comforting and elegant.

Ingredients

• 1 1/2 tsp active dry yeast
• 3/4 cup milk (heated to 110°F)
• 1 tbsp powdered sugar
• 6 tbsp unsalted butter (melted)
• 1/4 cup sugar
• 5 tbsp beaten egg (about 2 eggs)
• 2 cups all-purpose flour (scoop and level method)
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp sugar (for custard)
• Pinch of salt (for custard)
• 1 cup milk (for custard)
• 1 tsp vanilla extract

Instructions

1. Step 1: Proof the yeast by combining the yeast, powdered sugar, and 2 tablespoons of warm milk (110°F) in a small bowl. Stir and let stand about 20 minutes until bubbly and frothy.
2. Step 2: In a large bowl, mix sugar and beaten eggs. Add the remaining warm milk, the activated yeast mixture, and 1/4 cup flour. Stir until smooth and rest for 2-3 minutes.
3. Step 3: Add the remaining flour and salt. Stir with a wooden spoon for about 7 minutes until the dough is smooth, shiny, thick, and sticky. Mix in 2 tablespoons of the warm melted butter and stir for another 5 minutes until elastic.
4. Step 4: Place the dough in a greased bowl, cover with plastic wrap, and let rise at room temperature for 1 1/2 to 2 hours until doubled in size.
5. Step 5: Gently knead the dough to deflate it, return to the bowl, cover, and refrigerate for 1 hour up to 2 days.
6. Step 6: After chilling, knead again and divide the dough into 28 equal portions (about tablespoon-sized). Roll each into a ball, dip in the remaining melted butter, and arrange in a greased 9-inch cake pan.
7. Step 7: Cover loosely with buttered plastic wrap and let rise for another 1 1/2 hours until puffy.
8. Step 8: Preheat oven to 425°F (400°F for dark pans), placing the rack lowest. Bake on a baking sheet for 5 minutes, then reduce heat to 375°F and bake for 15-20 minutes until golden brown and toothpick clean. Cool before serving.
9. Step 9: For the custard sauce, whisk egg yolks, sugar, and salt in a saucepan. Scald milk, then gradually add about 2 tablespoons hot milk to yolk mixture while stirring to temper.
10. Step 10: Slowly add remaining milk, stirring constantly. Heat gently until just before boiling and thickened. Strain through a sieve into a bowl, scrape pan to collect all custard, then chill.
11. Step 11: Stir vanilla extract into the chilled custard before serving.
12. Step 12: Serve warm Buchteln with a generous spoonful of vanilla custard sauce and a sprinkle of powdered sugar.

Tips & Variations

• Use room temperature eggs for better dough consistency and rise.
• Cover dough with a lightly buttered plastic wrap to prevent sticking during rising.
• For a fruity twist, fill dough balls with a small spoonful of jam or fruit preserves before baking.
• A dark cake pan requires a slightly lower baking temperature to avoid over-browning.
• Serve custard sauce warm or chilled depending on preference.

Storage

Store leftover Buchteln in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat gently in the oven at 300°F for 5-10 minutes or microwave briefly until warm. Keep custard sauce refrigerated and consume within 3 days, stirring well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using about 25% less than active dry yeast and mixing it directly with the flour, skipping the proofing step. However, proofing active dry yeast as described ensures good yeast activity.

Is it possible to prepare the dough in advance?

Absolutely. After the first rise, you can refrigerate the dough for up to 2 days before shaping and second rising. This helps develop flavor and makes the process more flexible for your schedule.

Austrian Buchteln (Sweet Yeast Rolls) with Vanilla Custard Sauce Recipe

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4.5 from 137 reviews

Austrian Buchteln are soft, fluffy sweet yeast rolls baked together in a pan until golden brown and served warm with a rich and creamy vanilla custard sauce. These delightful rolls are made from a tender, slightly sweetened yeast dough that is chilled before baking, resulting in a tender crumb and perfect rise. The homemade vanilla custard sauce complements the rolls beautifully, making this a traditional and comforting dessert or breakfast treat.

• Author: Nora
• Prep Time: 20 minutes (including yeast proofing and initial mixing, excluding rise time)
• Cook Time: 25 minutes
• Total Time: 4 hours (including 2-hour first rise, chilling, shaping, second rise, and baking)
• Yield: 28 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: Austrian

Ingredients

Scale 1x2x3x

Dough

• 1 1/2 tsp active dry yeast
• 3/4 cup milk (heated to 110°F)
• 1 tbsp powdered sugar
• 6 tbsp unsalted butter (melted, divided)
• 1/4 cup sugar
• 5 tbsp beaten egg (approximately 2 eggs beaten and measured)
• 2 cups all-purpose flour (scoop and level method)
• 1/4 tsp salt

Vanilla Custard Sauce

• 4 large egg yolks
• 2 tbsp sugar
• Pinch of salt
• 1 cup milk
• 1 tsp vanilla extract

Instructions

1. Proof the yeast: In a small bowl, combine active dry yeast, powdered sugar, and 2 tablespoons of the warm milk heated to 110°F. Stir gently and let it stand for about 20 minutes until frothy and bubbly, indicating the yeast is activated.
2. Make the dough: In a large bowl, mix sugar and beaten eggs until combined. Add the remaining warm milk, the activated yeast mixture, and about 1/4 cup of flour. Stir to form a smooth batter and let sit for 2-3 minutes. Then add the rest of the flour and salt and stir vigorously with a wooden spoon for about 7 minutes until the dough becomes smooth, shiny, thick, and sticky. Incorporate 2 tablespoons of melted butter and continue stirring for 5 more minutes until the dough feels softer and more elastic.
3. First rise and chill: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for 1 1/2 to 2 hours until doubled in volume. Gently deflate the dough by kneading on a clean surface, then return it to the bowl, cover again, and refrigerate for at least 1 hour or up to 2 days.
4. Shape rolls and second rise: Remove chilled dough and knead gently to deflate. Divide into 28 equal pieces, about the size of a tablespoon. Roll each piece into a ball, then dip thoroughly in the remaining melted butter. Arrange the coated dough balls snugly inside a greased 9-inch cake pan. Cover loosely with buttered plastic wrap and let rise again at room temperature for 1 1/2 hours until puffed.
5. Bake the Buchteln: Preheat the oven to 425°F placing the rack on the lowest position. If using a dark pan, reduce the initial temp to 400°F. Place the pan on a baking sheet on the bottom oven rack. Bake for 5 minutes at the initial temperature, then lower the oven to 375°F and bake for an additional 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and cool slightly before serving.
6. Prepare vanilla custard sauce: In a medium saucepan, whisk egg yolks, sugar, and a pinch of salt until smooth. Heat milk separately until just scalded. Gradually add about 2 tablespoons of this hot milk to the egg yolk mixture, stirring constantly to temper the eggs. Slowly add remaining milk, stirring constantly to avoid curdling. Heat gently over medium-low heat until the custard thickens enough to coat the back of a spoon, but does not boil. Strain through a fine sieve into a bowl to remove lumps, then chill in the refrigerator. Stir in vanilla extract just before serving.
7. Serve: Serve the slightly cooled Buchteln warm with a generous spoonful of chilled vanilla custard sauce and an optional sprinkle of powdered sugar.

Notes

• Be sure your milk is warm but not hot (around 110°F) to properly activate the yeast without killing it.
• The dough benefits from chilling which helps develop flavor and texture, but can be baked same-day after the first rise if pressed for time.
• Dipping the dough balls in melted butter before the second rise and bake creates a lovely golden crust and buttery flavor.
• Use a light-colored pan for baking if possible, or reduce oven temperature slightly if using a dark pan to prevent over-browning.
• The custard must be tempered carefully and cooked gently to avoid curdling and to achieve a silky smooth sauce.
• Leftover custard sauce can be refrigerated for up to 2 days and gently warmed before serving.
• These rolls are best enjoyed fresh but can be reheated gently in the oven or microwave.

Keywords: Austrian Buchteln, sweet yeast rolls, vanilla custard sauce, traditional Austrian dessert, baked rolls, sweet yeast dough