Buhtle buns with jam and vanilla sauce

Category: Yeast bread
Kitchen: austrian
Buhtle buns with jam and vanilla sauce

Ingredients

flour c. from. 500 g
salt 1 tsp
sugar 50 g
zest 1/4 lemon
yeast 20 g fresh or 7 g instant
warm milk 120 ml
warm water 120 ml
egg 1 PC.
yolks 2 pcs.
vanillin
butter for coating, melt 80-100g
jam or marmalade for filling 16 tsp
vanilla sauce
milk 375ml
yolk 1 PC.
sugar 50g
vanilla
vanilla pudding or cornstarch 10 g
zest 1/4 lemon
rum 0.5 tbsp. l.

Cooking method

  • quick buns with absolutely amazing vanilla sauce. the sauce is very delicate, airy, like melted ice cream, absolutely magical! ..
  • preparing the dough:
  • mix all dry ingredients. pour in liquid and knead the dough. knead until smooth. Tighten with foil and leave in a warm place for 45 minutes, the dough will double in volume.
  • Roll out the finished dough into a 1 cm thick square, cut into 16 squares. put 1 tsp in the center of each square. jam, pinch into balls, lay with the seam down.
  • take a mold with a diameter of 28 cm. Redeem each ball in melted butter so that it completely covers the future bun, and put it in the mold with the seam down. cover with plastic wrap and leave to rise for 30 minutes.
  • bake for 30 minutes at 180C, then reduce T and bake for another 10 minutes at 160C. if the tops are brown quickly, cover with foil.
  • while the buns are baking, prepare the sauce for them:
  • Mix 100ml of milk with vanilla pudding / starch and yolk until smooth.
  • Mix the rest of the milk with sugar, vanilla, salt and zest, bring to a boil. stirring constantly, pour in the milk-yolk mixture and warm well to thicken. add rum and serve to the coils.
  • the sauce turns out to be very light, vanilla-citrus, magically delicious!
  • we tore off a piece of bun and dipped it in the sauce. and ingwervanille says that you can pour the sauce into a plate, put the buns in it, the bottom will get wet and with a spoon, along with a piece of the bun, you can scoop up the sauce too ..
  • Pictures:
  • I have a shape of 24 cm, it is clearly small for them, but still very beautiful, as for me)
  • Buhtle buns with jam and vanilla sauce Buhtle buns with jam and vanilla sauce
  • Buhtle buns with jam and vanilla sauce Buhtle buns with jam and vanilla sauce

The dish is designed for

16 pieces

Time for preparing:

45 dough + 30 proofing +30 pastries

Note

I took the recipe here 🔗./2010/02/buhtle.html, and when the buns were already in the oven, I found them in LJ here 🔗 just a magical sauce for these buns, as well as photos of the Viennese cafe Hawelka at Dorotheergasse 6, where they are served after 22:00 - only for regulars who will wait for this time as interesting

IRR
Lisss's, Ludik, your ability to find everything, systematize, sort it out on the shelves and magically describe it has no equal, by God ... it looks very tasty and interesting ... you will have to get the scales again (the hand has already reached out)

and most importantly, now there is an excuse - only after 22 for regulars
Suslya
Ludik! in the forefront I run to tell everyone, everyone, everyone. These rolls are not just Magic, they are simply Impossible Magic Delicious, airy, with the most delicate sauce, as my nephew says, "head off" is simple. Daughter eats sauce from a ladle with a spoon and a bun and a bite and praises

Buhtle buns with jam and vanilla sauce

Buhtle buns with jam and vanilla sauce
Luysia
Suslya, But how did you manage to make such rolls in 12 minutes ?!
IRR
Quote: Luysia

Suslya, But how did you manage to make such rolls in 12 minutes ?!

turbo mode has gopher : secret: motor in ...
julifera
Some kind of magical reproduction of Magic Buns
Lisss's
Luysia, this Gopher he pushed me out so that I would put out the recipe, I shared my impressions with her in a conversation, she baked the recipe, and let's nag me - go put it out, it's delicious! Well, in such a tandem, the buns turned out and she had them already of the correct shape - round, she had already taken a wider shape
Suslya
Quote: IRR

turbo mode has gopher : secret: motor in ...

yeah. turbo gopher!
Yes, it was Ludik who shared the recipe, as I did ... it’s a crime to hide it! and made Ludik put out the recipe, IRRchik, well, I also booted. that's .. something like that
Lisss's
Gopher, Tan, beautiful buns turned out, they are just like they serve in Vienna! here go on the link, compare !! and the most important thing - Tasya ate !!
Suslya
yeah, I went and looked, boasted of my already, they say, do you feel? you Vienna now praise me or
IRR
Quote: Suslya

Well, I also booted.

Tan, so these are rolls, named after you

Quote: Lisss's

Buhtle buns with
ReNa
The cocks are wonderful, you will need to try your version. Thank you.
And on the recipe 🔗 I once laid eyes on it, but I did not risk the oven ... there is not enough liquid for 500 g of flour ... in my opinion)
Lisss's
ReNa, they are really good, and the fast dough itself is quite simple, but with this vanilla sauce is really a godsend, and after all, it takes 5 minutes to cook it, and the effect is completely different - just such a noble taste, as if you eat dessert in Austria I only found this sauce at ingwervanille, in relation to these coils, and in other sources they just sprinkle it with powdered sugar .. try it, I will be glad if you like it
irza
Lyudochka, came running, no, I flew to you with a HUGE THANKS for such a wonderful recipe !!!
I have, like in that song:
"... What can I say, what can I say ...
People are arranged like this:
Want to know, want to know
Want to know what will happen ... "


I also wanted to know what would happen and the result exceeded my expectations. I share

Buhtle buns with jam and vanilla sauce

And this is the middle
Buhtle buns with jam and vanilla sauce

I connected my eldest son to the process - as a result, there were all kinds of jelly candies, lazy cream, toffee inside ...
I liked the dough very much - both in the batch (this was done by the mixer), and in the cutting, and of course in the ready-made bunks. I like it when it is so fibrous and airy. Before baking, sprinkled with sugar and cinnamon - the aroma for the entire entrance.
The only thing that I did not make the sauce, but it will still be, since I will bake more than once.

Thank you
Lisss's
irza, Irisha, what good buhtelechki you have turned out, lovely sight !! well, of course, with a son-assistant, any mountains on the shoulder, right?

but I didn't make the sauce in vain, I will swear! there is the whole thing in the sauce, sorry ...

Thank you for the report, I love to admire this beauty!
irza
Quote: Lisss's

but I didn't make the sauce in vain, I will swear! there is the whole thing in the sauce, sorry ...

Lyudochka, don't be angry, I'm not going to refuse. I will definitely make the sauce. I did them tonight tonight, we filmed the test while watching "The Voice of the Country". But after all, they left it for tomorrow, so I still have time to pamper the sauce
Lisss's
Irishka, honey, well, INTO you! how can you be angry with you after such a wonderful photo with coils of ideal shape and consistency ?? so sho okay, amnesty for the sedna, but next time - bring with sauce! won how Gopher, I saw - right there and sauce in the ladle
IRR
Quote: Lisss's

Irishka, golden,

yes ... i'm so ... that lan ... why there
Zhivchik
People, and that's why you baked this beauty? Now I have to eat them too.
No, well, it's clear that I'll bake it right away.

Only I am tormented by doubts about the amount of cream. It seems to me that it is sooooo little for so many pieces of buns.
What pudding is better to buy if there are no chickens. starch, but only potato? How many grams are in a pack?
How to replace ROM?
irza
Zhivchik, if there is not enough cream, you can catch up with condensed milk, as my husband did this morning, without waiting for the promised sauce. Purled like a kitten
Lisss's
Quote: IRR

yes ... i'm so ... that lan ... why there

and what a modest one ...

Zhivchik, go to ATB and buy some cornstarch, really! sho this - there is no ingredient in the hut!

or buy vanilla pudding - it's the same kukur. starch, current with vanilla. I have this, 40g in a pack:

Buhtle buns with jam and vanilla sauce

but about the amount of sauce - vapsche something in the original recipe it is 2 times more .. I always make a half portion for the first time, what if you don’t like it? and here half was enough for us, just right, but if you like sauces, you can safely increase my recipe 2 times, and you will be happy
Zhivchik
Quote: irza

Zhivchik, if there is not enough cream, you can catch up with condensed milk,

No, condensed milk is very sweet for me.

Quote: Lisss's

Zhivchik, go to ATB and buy some cornstarch, really! sho this - there is no ingredient in the hut!

Well, this ATB is not near me, no.

Quote: Lisss's

or buy vanilla pudding - it's the same kukur. starch, current with vanilla. I have this, 40g in a pack:

I already bought a pack.

Quote: Zhivchik

How to replace ROM?

Why didn't you answer?
irza
Zhivchik, I think that rum can be replaced with cognac. Or you can make a non-alcoholic option
Lisss's
Quote: Zhivchik

I already bought a pack.

now I love you, now I praise you !!

exchange rum for cognac and 1 drop of rum essence from Dr. Oteker !!

how much can you cook, how will we bake ??

irza, Irisha, yeah, non-alcoholic delicious too !! so tasty that I forgot to add rum and then remembered on the trail. day, she added - and even tastier with rum!

by the way Zhivchik, a cheap rum appeared in Auchan - 70 chtoli hryvnia for 0.75, and I bought it delicious, I don't give it to anyone, I just add it to desserts. rum, it is sweeter than cognac, and has a more dessert aroma. but basically the same thing
irza
Luda, that's what I came with. When I bake yeast baked goods, I try everything strictly according to the recipe. Everything is fine in this recipe, only when the proteins remained, I immediately began to think where to shove them (good koziv during Cookies to forget about exposed). But this is fraught. ...
So I thought, can you take, for example, 2 whole eggs and that's it?
Lisss's
Ira, so I saw a recipe where there were eggs, not yolks, like here ... but I have not tried it at all, proteins make the dough seem to be tougher .. it will be softer on the yolks .. but you can try, why not?

and the recipe koziv even arrived in time, yeah

and also - the proteins are perfectly frozen - tested on personal experience - and then whipped just like fresh ones. I am from the proteins that have remained from the Easter Paposhnik until now the custard protein cream I am doing the current shhhh, nobody!
marinal
I just baked buns. The sauce is delicious, I just put two eggs in the dough, the dough is very tender and pleasant to work with. I made a sauce with ordinary potato starch, and what is the difference between the two starch. Many thanks to the author
chapic
I, too, can not find corn starch anywhere. and our ATB does not have it either (((
Lisss's
marinal, and where is the photo? say, with sauce yummy oooo ..

it is believed that cornstarch does not produce the mealy flavor that potato starch does. I can’t say anything about that - I don’t like jelly, I didn’t cook them with potato starch, and potato starch would make a paste more dense than corn, that is, you should take less potato starch ..

and in ATB it is in such packages, so you can't immediately say that it is corn:

Buhtle buns with jam and vanilla sauce
Zhivchik
Quote: irza

Zhivchik, I think that rum can be replaced with cognac. Or you can make a non-alcoholic option

I thought about that too. And since I absolutely do not understand alcohol, so I asked just in case.

Quote: Lisss's

how much can you cook, how will we bake ??

kada, kada ... tomorrow.
I thought today, only that yeast was not alive in Ashan, and I don't want to buy ice cream at the bazaar. Or will they be normal?
Or you'll have to buy dry ones.

Quote: Lisss's

cheap rum appeared in Auchan - 70 chtoli hryvnia for 0.75,

Oh, oce dilo ... Tomorrow I'll send my husband for Rum.
irza
Quote: Lisss's

and the recipe koziv even arrived on time, yeah

already tried it, yummy. I advise you to do it very quickly, though you need to take a pause before eating ... Probably you won't have to take only eggs in the little boxes, I will do everything according to the recipe

Quote: chapic

I, too, can not find corn starch anywhere. and our ATB does not have it either (((

I bought in Silpo

Quote: Zhivchik

and ice cream at the bazaar does not want to buy. Or will they be normal?

I know that some hazyayki specifically freeze yeast for long-term storage: girl_in_dreams :.

Here is the information I found: " The pressed bakery yeast can be frozen. Subsequently, with proper defrosting (6-8 degrees), they do not lose their properties." ( 🔗)
Lisss's
Zhivchik, Tan, I'm not an advisor about live yeast, I only use dry baking, I'm tired of running into different quality of live yeast all the time, and with dry yeast, the result is always guaranteed
Qween
Quote: Lisss's

and in ATB it is in such packages, so you can't immediately say that it is corn:

Buhtle buns with jam and vanilla sauce

In our ATBs, corn starch is in completely different packages, but you also cannot tell from the package that it is corn. It turns out that the product may differ in different regions / stores. I didn't know, and I thought that all stores sell everything the same.
Lisss's
Anya, I took it in such packages, to be honest, about a year ago .. it means that the supplier has already been changed ...
Zhivchik
People, and in Auchan what color Rum is sold?
And then I found information that they are different.


Lisss's
such as in the middle. tasty

this one in Auchan and I have

Buhtle buns with jam and vanilla sauce

it is imported by KZShV
IRR
I'll write down everything here I'm preparing the entourage
Lisss's
are the rolls ready ?? or just an entourage ??
Zhivchik
Quote: Lisss's

this one in Auchan and I have

In general, my husband does not want me to buy it. Says it is
cheap vodka made from cane sugar with added flavoring.
Lisss's
So who's stopping you from buying expensive rum?
Zhivchik
Quote: Lisss's

So who's stopping you from buying expensive rum?

No, he is opposed to any Roma. I didn't even tell him about the price.
Lisss's
Quote: Zhivchik

No, he is opposed to any Roma.

what an amazing man - opposed to rum!
Zhivchik
Quote: Lisss's

what an amazing man - opposed to rum!

Yeah, just the opposite is against vodka.
Suslya
And I splashed Tanyusha with brandy, how does yours treat brandy?
Zhivchik
Quote: Suslya

And I splashed Tanyusha with brandy, how does yours treat brandy?

Tan, come on. I'll mold my ridge and let it not be invented.

By the way, Lyudmilka, Tanyusha, is there absolutely no fat in the dough (butter, olіyki, margarine)?
And then I have already sifted the flour, and then I see that something is not right.
Lisss's
all that! no fat! you can continue to sow !!!
Suslya
Yeah, no .. then each piece is "bathed" in oil, this is probably enough.
Zhivchik
OK! I went to put the dough.
Zhivchik
No, well, I won't go to bed until I report back.
People, buns with gravy - tse buzz !!!

These are the ones I had after the proofing And such as baked for some reason one bun did not have enough space and it climbed to the top.

🔗 🔗

And this is already the result

🔗

Lisss's
Tanya, beauty !! and what a nice sauce, mmm !!!

and what, you cracked it all at 5 am ??

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