25-Min Buchteln with Vanilla Sauce
Soft, pillowy Austrian yeast buns that bake in a buttery pan and are served warm with a silky vanilla custard sauce. No long rise—instant yeast and a hot oven get dinner on the table in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 3 tbsp granulated sugar
- ¾ cup warm milk
- 1 whole egg
- 5 tbsp butter, divided
- 1 cup whole milk
- 2 whole egg yolks
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- 1
Mix flour, yeast, and 3 tbsp sugar in a bowl. Add warm milk and egg, stir until shaggy dough forms.
- 2
Knead the dough by hand for 2 minutes until smooth. It should feel soft and slightly sticky.
- 3
Divide dough into 8 balls. Arrange in a buttered 10-inch cast-iron skillet, leaving small gaps between each.
- 4
Dot buns with 2 tbsp butter, cut into small pieces. Bake at 425°F for 12–14 minutes until golden brown.
- 5
While buns bake, whisk milk, yolks, and 3 tbsp sugar in a saucepan over medium heat, stirring constantly.
- 6
When sauce thickens and coats the back of a spoon (about 6 minutes), remove from heat and stir in vanilla.
- 7
Pour warm vanilla sauce over hot buns immediately after they come out of the oven. Serve while steaming.
Tools you’ll need
- mixing bowl
- 10-inch cast-iron skillet
- saucepan
- whisk
- spoon
- oven
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