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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.

Ingredients

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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

Find it online: https://servedbynora.com/austrian-buchteln-sweet-yeast-rolls-with-vanilla-custard-sauce-recipe/