25-Min Buchteln with Vanilla Cream
Pillowy Austrian sweet buns that rise while you make the sauce—no overnight proofing needed. Baked until golden, then drowned in warm vanilla cream for pure comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 7g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup whole milk, warmed
- 1 tsp instant yeast
- 1 large egg
- 2 tbsp sugar
- 4 tbsp butter, softened, divided
- 1 cup whole milk
- ¾ tsp vanilla extract
- 3 tbsp sugar
- 1 tbsp cornstarch
Instructions
- 1
Mix warm milk, yeast, and 1 tbsp sugar in a large bowl. Let sit 2 minutes until foamy.
- 2
Add egg, 1.5 cups flour, remaining sugar, salt, and 2 tbsp softened butter. Stir until shaggy dough forms.
- 3
Knead dough by hand 3 minutes until smooth. Divide into 4 equal balls and place in a buttered 8-inch baking dish.
- 4
Cover loosely with foil and set in a warm spot. Buns will rise 10–12 minutes while you make the sauce.
- 5
Whisk milk, cornstarch, sugar, and vanilla extract in a small pot. Heat over medium, stirring constantly, until thickened and steaming, ~4 minutes.
- 6
Preheat oven to 375°F. Dot risen buns with remaining 2 tbsp butter. Bake uncovered until golden, ~8 minutes.
- 7
Pour hot vanilla cream over hot buns immediately after baking. Let sit 2 minutes to soak. Serve warm.
Tools you’ll need
- large mixing bowl
- 8-inch square baking dish
- small pot
- whisk
- oven
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