Using the baking mixture „Buchteln mit Vanille-Soße“ (filled sweet yeast pastry with bourbon vanilla sauce) is ideally suited for preparing this popular Austrian pastry in the best possible way. The package also contains dried yeast and powder with natural bourbon vanilla flavour you need to prepare a top-quality bourbon vanilla sauce with. The baking mixture can also be used for other kinds of yeast pastry such as the famous „Reindling“ from Carinthia. Dr. Oetker „Buchteln“ - a delicious taste adventure for your sweet treat. Makes 12 buns.
Ingredients: WHEAT flour, sugar, starch, dried yeast, salt, flavoring, color (carotene), emulsifier (E 491)
Preparation You will also need: For the dough: 175ml milk, 100g butter and 1 egg (size M) For brushing: 25g butter For the sauce: 20g sugar and 500ml milk. 1. Preparation and dough: Grease the baking dish. Heat the milk in a saucepan and melt the butter in it. Pour the baking mix into a mixing bowl. Add the yeast and mix thoroughly. Add the warm milk-butter mixture and the egg. Mix everything with a mixer (dough hook) briefly on the lowest speed, then on the highest speed for about 5 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes, until it has visibly increased in size. Form and bake: Melt butter for brushing. Briefly knead the dough on a lightly floured surface and form it into a 24 cm long roll. Cut the roll into 12 equal pieces. Shape the dough pieces into balls. Place the Buchteln in the pan and brush with butter. Let it rise for another 15 minutes in a warm place. Meanwhile, preheat the oven. Top/bottom heat: about 180°C Fan oven: about 160°C Place the pan on the middle oven rack. Baking time: 25-30 min. Prepare the sauce. Mix the sauce powder with the sugar in a small bowl. Gradually stir in at least 6 tablespoons of the milk. Bring the remaining milk to a boil, remove the pan from the heat, and whisk in the mixed powder. Bring the sauce back to a boil while stirring vigorously and serve with the still warm Buchteln.
