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Baked Yeast Buns with vanilla sauce

This recipe is originally from the Czech-Bohemian Cuisine. Often filled with jam, poppy seeds or cream, they are another famous Austrian dessert to melt away.

100 ml milk
250 g flour, fine
35 g sugar
10 g yeast
40 g soft butter
2 egg yolks
rind from 1/2 lemon, grated
flour for the work surface
melted butter
icing sugar for dusting

For the vanilla sauce:
3 egg yolks
150 ml milk
125 ml cream
60 g sugar
1/2 vanilla pod, cut open

Prepare a sponge with lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth. Leave to rise in a warm place. Then add the rest of the flour, sugar, egg yolks, lemon rind a pinch of salt. Knead into a semi-stiff dough. Finally, work in some butter. Cover with a cloth and leave to rise again until the bulk has increased considerably.

On a floured surface, roll the dough flat to about 2 cm. With a cutter, cut out pieces about 6 cm in diameter, fold and close the edges tightly at the top. Dip each piece one by one in the melted butter and place them closely side-by-side in a well greased baking tray with the folded edge facing down. Bake in a preheated oven at 180 °C for about 20-30 minutes until golden yellow. Separate them to serve, and sprinkle over icing sugar.

For the vanilla sauce, heat the milk and vanilla pod. Simmer for about 5 minutes. Beat the egg yolks and sugar. Gradually stir in the milk (without the vanilla pod) and keep stirring on medium heat until the sauce thickens slightly. Place the pot in a bowl filled with iced water and allow to cool, stirring now and again. When the sauce is cold, fold in some whipped cream.

Baking time: 20-30 minutes
Oven temperature: 180 °C

Recipe is taken from The new Sacher cookbook - Favorite Austrian dishes.
Find out more about the famous Sacher Cafe