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Fluffy Buchteln with eggnog or vanilla sauce ā a sweet Easter highlight
Fluffy Buchteln with eggnog or vanilla sauce ā a sweet Easter highlight
When the smell of freshly baked yeast dough fills the air at Easter, it instantly brings a springtime vibe. Buchteln are especially popularāsoft, fluffy, and simply incredibly delicious.
A particularly delicious variation is Buchteln with eggnog or vanilla sauce. They pair perfectly with Easter coffee and are a real eye-catcher on the holiday table. We make Buchteln time and again because this typical Austrian dessert is simply heavenly.
The combination of light, airy yeast dough and creamy egg liqueurājust as our Uri loved itāmakes these Buchteln a special treat for the holidays.
Tip: They taste best when still slightly warm from the ovenādusted with a little powdered sugar. And of course, we always serve them with vanilla sauce!
And hereās the recipe:
Mix 42 g of yeast with 60 g of sugar and 30 g of water. Add 130 g of egg liqueur (warm), 130 g of milk, 2 egg yolks, 500 g of flour, 1 tsp of salt, and 120 g of softened butter, and knead into a soft, smooth dough over 10 minutes. Shape the dough into a ball, lightly grease with oil or spray with baking spray, cover, and let rise for about 30ā60 minutes.
Divide the yeast dough into 15 portions. Generously brush the baking sheet with 70 g of melted butter. Gently open each dough portion in the palm of your hand, fill with a heaping teaspoon of jam, and seal well. Place the buns on the baking sheet and brush with the remaining butter.
Place the baking sheet in the cold oven, set the oven to 170 Ā°C (top and bottom heat), and bake the buns for about 30 minutes. While still warm, sprinkle the buns with powdered sugar and sweet snow, and serve with egg liqueur or vanilla sauce as desired.