Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Poppy seed buns in vanilla sauce
Airy, sweet and irresistible – freshly baked poppy seed buns with creamy vanilla sauce – a treat that tastes like traditional Viennese cuisine!
Cooking time: 2 hours
Ingredients for the dough
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | Flour, smooth |
| 20 | g | yeast, fresh, crumbled |
| 50 | g | Butter, melted |
| 50 | g | Sugar |
| 1 | piece(s) | Egg |
| 2 | piece(s) | Egg yolk |
| 5 | g | Salt |
| 8 | g | Vanilla sugar |
| 0,5 | piece(s) | Lemon, grated peel |
| 250 | ml | Milk, lukewarm |
| Butter for spreading | ||
Ingredients for the filling
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | Poppy seed |
| 300 | ml | Milk |
| 20 | g | Sugar or honey |
| 0,5 | piece(s) | Juice and grated zest of lemon |
| 2 | tablespoon(s) | Gingerbread crumbs |
| 1 | pinch | Cinnamon |
Ingredients for the vanilla sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | ml | Milk |
| 1 | piece(s) | Vanilla pod |
| 100 | g | Sugar |
| 16 | g | Vanilla sugar |
| 20 | g | Starch flour |
| 2 | piece(s) | Egg yolk |
| 1/16 | l | Whipped cream |
Preparation
- Combine the flour, yeast, butter, sugar, egg, egg yolks, salt, vanilla sugar and lemon zest in the bowl of your food processor; alternately combine in a regular bowl and first bring together using a spoon, then continue by hand. Gradually add the milk and knead the dough until it no longer sticks to the sides of the bowl; this takes about 25 minutes. Leave to rise in a warm place for at least 40 minutes.
- In the meantime, boil the poppy seeds with the milk and the other filling ingredients for 3 to 4 minutes and allow to cool. Roll out the dough to a thickness of ½ inch (1 cm) and cut into squares about 2 inches (5 cm) to a side. Flatten each piece a little and place 1 tablespoon of poppy seed filling in the middle. Fold the four corners of the dough pieces back into the center, pressing them together. Brush each Buchtel with melted butter and place them seam-side down next to each other in a buttered baking tin – but take care to give them a little space. Let them rise for 15 minutes. Bake them at 390 °F (200°C) for 5 minutes, then reduce the heat to 340 °F (170°C) and bake them for another 35 minutes, regularly brushing them with melted butter.
- For the vanilla sauce, bring two thirds of the milk to a boil with the vanilla pod, the latter halved lengthwise. Mix the remaining milk with the sugar, vanilla sugar and corn starch until smooth. Stir into the boiling milk, whisking constantly. Bring to a boil, then immediately take off the heat and finish with the egg yolks and heavy cream.
- Separate the finished Buchteln, dust with sugar and serve with warm vanilla sauce.
Wine-tip
Bright golden yellow with silver reflections. Aromas of fine yellow tropical fruit, a hint of apple and blossom honey, orange zest and some nougat. Juicy, full-bodied palate with...
Lower Austria, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
