On a Sunday, I had such a craving for a yeast pastry, and my dear daughter immediately had a recipe ready that we wanted to try out – well, more my daughter, I wanted to help with the eating.
Ingredients for 8 pieces:
Instructions:
Read also:Â Recipe for Buchteln with vanilla sauce (Rohrnudeln)
Photos by Lara, meinhaushalt.at
Mix milk, sugar and dry yeast in a bowl, then let sit for 10 minutes until small bubbles form.
Then add the remaining ingredients, the egg, vanilla extract, the melted butter and the flour gradually, kneading everything well.
If available, you can use a dough hook on a stand mixer to knead the dough for about 8–10 minutes, otherwise knead by hand.
The dough should be soft and elastic.
Now comes the first rising phase; for this, shape the dough into a ball.
Cover the dough in a bowl and let it rise for 1 hour.
The dough should have increased noticeably in size.
Take the risen dough out of the bowl and place it on a work surface.
Divide the dough into 8 parts using a dough scraper, shape them into smooth balls, and place them on a baking sheet lined with parchment paper.
Let the 8 balls rise again for 30 minutes; they should increase in size.
For the vanilla cream, heat 200 ml of milk (but do not boil).
In a separate bowl, mix 100 ml milk, 2 eggs, sugar, vanilla and starch, then add to the hot milk, continue heating and stirring until the cream thickens to a pudding-like consistency.
Remove from the heat and let cool.
For the raspberry sauce, simmer the raspberries, sugar and 50 ml water in a pot for about 10 minutes.
Mix the starch with 50 ml water until smooth and add it to the raspberries, keep stirring and cook briefly until the mixture thickens slightly.
Let the mixture cool.
Preheat the oven to 180°C (356°F) top and bottom heat.
Now everything can be assembled.
On the yeast dough pieces, make an indentation in the center with your fingers or a glass.
Spoon 1 spoonful of vanilla cream and then a spoonful of raspberry cream.
Brush the edge with the beaten egg.
Bake the pastries in the oven at 180°C (top and bottom heat) for about 20–25 minutes.
The pastries are done when the edges are golden brown and the bottoms are lightly browned.
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