Baked yeast buns with vanilla sauce

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Buchteln mit Vanillesauce (Baked Yeast Buns with Vanilla Sauce)

In Vienna, the Buchtel has become famous during the period of Biedermeier due to an enterprising innkeeper: Originally, yeast delicacies were filled with jam or fruit. The smart innkeeper filled the Buchteln with lottery cards und sold them at a good price. The Viennese were enthused and bought many, many Buchteln. Today, the Buchtel is still very popular in Vienna. It tastes especially delicious with vanilla sauce!

Serves: 4


  • 100 ml (0,2 pt) milk
  • 250 g (2 ¼ cups) flour (fine)
  • 35 g (1/8 cup) sugar
  • 10 g (1/16 cup) yeast
  • 40 g (1/8 cup) soft butter
  • 2 egg yolks
  • salt
  • 1/2 lemon (rind, grated)
  • flour (for the work surface)
  • butter (melted)
  • icing sugar (for dusting)

For the vanilla sauce:

  • 3 egg yolks
  • 150 (0,3 pt) ml milk
  • 125 ml (0,2 pt) cream
  • 60 g (1/4 cup) sugar
  • 1/2 pod vanilla (cut open)


Prepare a sponge with lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth. Leave to rise in a warm place. Then add the rest of the flour, sugar, egg yolks, lemon rind a pinch of salt. Knead into a semi-stiff dough. Finally, work in some butter. Cover with a cloth and leave to rise again until the bulk has increased considerably.

On a floured surface, roll the dough flat to about 2 cm. With a cutter, cut out pieces about 6 cm in diameter, fold and close the edges tightly at the top. Dip each piece one by one in the melted butter and place them closely side-by-side in a well greased baking tray with the folded edge facing down. Bake in a preheated oven at 180 °C for about 20-30 minutes until golden yellow. Separate them to serve, and sprinkle over icing sugar.

For the vanilla sauce, heat the milk and vanilla pod. Simmer for about 5 minutes. Beat the egg yolks and sugar. Gradually stir in the milk (without the vanilla pod) and keep stirring on medium heat until the sauce thickens slightly. Place the pot in a bowl filled with iced water and allow to cool, stirring now and again. When the sauce is cold, fold in some whipped cream.

Enjoy with: Sweet wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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