Booklets with Vanilla Sauce – Simple Recipe

For the Buchteln with vanilla sauce, first take 550 g of flour, crumble the Germ cube and add it. Knead the 3 eggs, 120 g butter (melted), the warmed 250 ml milk, 60 g sugar and the pinch of salt, preferably with a food processor, to a nice yeast dough.

Depending on the size of the egg, the dough may still need some flour or milk, it should be nice to beat off in the bowl and lift out.

Then cover the dough in the bowl with a cloth and let it rise in the oven at 50°C times half an hour. Remove the dough from the oven and form small patties with your hands. Put in a teaspoon of jam and close them into nice balls.

Place the balls nicely side by side in an ovenproof dish and let them rise again in the oven at 50°C for 30 minutes. Brush the booklets with water to prevent them from drying out. Turn the heat to 180°C (top and bottom heat).

After 30 minutes the Buchteln are ready.

For the custard, simply use 1/3 more milk than described on the custard powder package (normally this would be 750 ml milk in total). Add 60 g sugar and 1 package of vanilla powder. Cook the vanilla sauce. Serve the booklets with vanilla sauce.

Enjoy your meal!

Preparation Tip:

First of all, I don't like recipes where you have to use a bunch of yolks and then have all the egg whites left over, so I try to modify recipes every now and then, including this time the Buchteln, and voila: Worked great 🙂

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