Recipe for Buchteln with vanilla sauce (Rohrnudeln)

Ingredients

• 50 g sugar
• 80 g butter (melted)
• 1/4 l milk (lukewarm)
• 4 egg yolks
• 500 g flour (coarse)
• 1 pinch of salt
• 1/2 organic lemon (grated zest)
• 1 packet vanilla sugar
• 1 packet of dry yeast

Filling

• 150 - 200 g jam (apricot, powidl, sour cherry, etc.)
• approx. 150 g butter (melted)

Vanilla sauce

• 200 ml milk
• 1 tbsp cornstarch
• 1 packet vanilla sugar

Preparation

1. Stir the sugar with the 80 g of melted butter into the lukewarm milk until the sugar has dissolved.

2. I did this with the hand mixer.

3. Now add the 4 egg yolks and mix well again.

4. Now add the salt, lemon zest, vanilla sugar, yeast and the flour, and beat/mix everything until the dough comes away from the mixing bowl.

5. Cover the dough with a clean cloth and let it rise at room temperature or in a warm room for about 1 hour.

6. Now preheat the oven to 160° C (top and bottom heat).

7. Then roll the dough out on a board to about 2 cm thickness and cut into squares (approx. 5 x 5 cm).

8. Put a dollop of jam of your choice in the center of each square, seal the edges well, and dip them in the 150 g of melted butter.

9. Arrange the dough pockets closely together in an ovenproof dish and let them rise again for about 20 minutes.

10. Then finish baking the Buchteln in the oven at 160° C for about 45 minutes.

11. Mix the cornstarch, the vanilla sugar and 3 tbsp milk.

12. Bring the remaining milk to a boil and add the vanilla mixture.

13. Bring everything to a boil once more and the vanilla sauce is ready.