Booklets in Vanilla Sauce

For the dough, prepare a dampfl from the yeast, a little sugar, some flour and a dash of lukewarm milk. Leave to rise in a warm place for about 20-30 minutes until the dampfl has doubled in size.

Knead the dampfl together with the flour, the warm milk, the egg yolks, a pinch of salt, sugar, vanilla sugar and the warm butter with your hands or in a food processor to a nice smooth dough.

Cover the dough for the booklets with a tea towel and let it rise in a warm place for about 30 minutes. Then punch it down, knead it, and let it rise again for about 30 minutes. This will make the Buchteln even more tender.

Preheat the oven to 180 °C.

Roll out the yeast dough thinly and cut out round circles with a cookie cutter or a glass. Place a tablespoon of jam in the center of each circle and seal the doughnuts tightly so that the jam does not run out.

Place the bouchettes close to each other in a buttered baking dish. Leave to rise again in a warm place. Then brush with butter and bake for about 30 minutes.

In the meantime, prepare the vanilla sauce. Mix the custard powder with the egg yolks and 2 tablespoons of milk.

In a small saucepan, bring the milk to a boil with the granulated sugar and vanilla sugar. Stir in the pudding powder mixture, bring to a boil once and remove from heat.

Stir well again.

Serve the finished booklets with the vanilla sauce.

Preparation Tip:

Here you can also find our step by step instructions for Buchteln in Vanilla Sauce.

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