Fluffy buns with vanilla sauce

The fluffy Buchteln come originally from the Bohemian cuisine and are particularly especially popular in Austria. Filled with our dark fine cocoa chocolate 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige', they are simply irresistible.

Recipe for: 18 Buchteln
Preparation time: 35 min (plus 2 hours cooling time)

Ingredients Dough:

• 125 g milk, lukewarm
• 1/2 cube fresh yeast
• 375 g flour
• 60 g sugar
• 1 sachet vanilla sugar
• 75 g butter, soft
• 2 eggs
• 1 pinch of salt
• Additional 40 g butter, melted and a little powdered sugar

Filling ingredients:

• 50 g 'Rausch Plantagen Costa Rica 84 %
• 50 g 'Chocolate-Strawberry Spread'

Ingredients vanilla sauce:

• 1 sachet dessert sauce powder, vanilla
• 500 g milk
• 2 tbsp sugar

Preparation of the dough:

1. To start, place the fruit spread in the freezer so that the Buchteln are easier to shape later.
2. Heat the milk and allow to cool to lukewarm. Then dissolve the yeast in the milk.
3. Mix the flour with the sugar and make a well in the middle. Pour the yeast and milk mixture into the well and mix with a little flour from the side. Cover the bowl with a cloth and leave to rise in a warm place for 30 minutes.
4. Once the dough has risen, add the vanilla sugar, soft butter, eggs and salt to the dough and knead everything with the dough hook of the mixer for approx. 5 minutes to form a smooth dough. Cover the dough again and leave to rise in a warm place for 30 minutes.
5. After the rising time, knead the dough well again with your hands. Then roll out to a thickness of 1 cm using a rolling pin. Cut out large circles with a glass.

Preparation of the filling:

1. Cover one half of the circles with half a piece of fine cocoa chocolate and the other half with a dollop of fruit spread and seal the Buchteln.
2. Brush a baking tray lined with baking paper with a little melted butter.
3. Preheat the oven to 180 °C top/bottom heat. Brush the risen Buchteln with melted butter and bake for 18-20 minutes. Dust with powdered sugar.

Preparation of vanilla sauce:

1. Mix the vanilla dessert sauce with sugar and stir in 6 tablespoons of milk. Bring the rest of the milk to the boil, remove from the heat and stir in the mixed powder with a whisk. Bring the sauce to the boil again for 1 minute, stirring constantly, and pour into a container. Serve the buns still warm with the vanilla sauce.

Tip: