Recipe: Wuchteln with vanilla sauce

Wuchteln or Buchteln? That's the question. This dessert is kind of a yeast pastry filled with jam. But in the end it doesn't matter how you call them, the most important thing is that they taste absolutely delicious. And that's the reason why we show you today how to make them yourselves. 

Today we are going to tell you one of our favourite recipies. It's all about the best filling for Wuchteln which you can imagine! However, if you do not like raisins or are allergic to nuts, you should fill your Wuchteln with jam. For everyone else this filling is a so delicious that I just have to tell you how to make it. Today we show you how your Wuchteln will an absolute highlight. 


Tips for preparation:

Wuchteln are being made out of yeast dough and when making a yeast dough, you have to be very patient. You can compare it to baking bread, where it is important to give the dough enough time to rest. Only after the dough got enough rest time, it will be fluffy and extremely tasty. Another important thing is that the dough should be protectet against draught while resting. 

Ingredients for approximately 15 Wuchteln

For the dough: 

  • 500 g plain flout
  • 75 g refined sugar
  • 75 g butter
  • 20 g yeast
  • 3 yolks
  • 250 ml milk
  • A pinch of salt
  • Lemon zest of one lemon
  • 1 tablespoon of cardamom
  • A splash of rum

For the filling: 

  • 5 tablespoons of apricot jam
  • 5 tablespoons of raisins
  • 5 tablespoons of walnuts
  • 1 teaspoon of cinamon
  • Rum

Für die Vanillesauce: For the vanilla sauce

  • 500 ml milk
  • 30 g blancmange with vanilla
  • 80 g sugar (or a little bit less - how you like it)
  • The seeds of one vanilla pod
  • 100 ml cream
  • Rum

Preparation:

  1. Put the flour in a bowl 
  2. Heat some of the milk (lukewarm)
  3. Dissolve the yeast in the lukewarm milk
  4. Pour the milk with the dissolved yeast into the bowl and sprinkle it with some more flour
  5. Cover it with a dishcloth and let it rest for about 10 minutes at a warm place
  6. Melt the butter, add the rest of the milk and a splash of rum, which should be lukewarm when you use it
  1. After about 10 minutes, see if the milk and the yeast have already created some bubbles
  2. If so, add the rest of the ingredients: salt, sugar lemon zest, the lukewarm milk and butter mix and the egg yolks
  3. Try and mix all the ingredients with a spoon as long as possible
  4. Add cardamom
  5. Beat the dough with a cooking spoon in the bowl 
  6. When the dough is smooth and you can put it out of the bowl easily, sparkle it with flour, cover it again with a dishcloth and let it rest for about 30 minutes at a warm place without draught
  1. After 30 minutes, the dough should have doubled itself
  2. Again, beat the dough with a cooking spoon
  3. Then sparkle it with flour, cover it and let it rest again for about 15 minutes
  4. In the meantime, you can start preparing the filling
  5. Chop the raisins and walnuts into small pieces and mix it with the jam, cinamon and a splash of rum 
  1. Sparkle your worktop with some flour and knead the dough thoroughly, then seperate it into two parts
  2. With the first part, you form a roll and portion them into about 60 g small rolls 
  3. Grease your ovenproof dish with butter and pour some melted butter in it
  4. Take the small dough rolls and put half a tablespoon of jam in the middle of it and make sure the dough surrounds the jam completely
  5. Put the small roll into the ovenproof dish and pour some melted butter over it too
  6. Put all the rolls into the ovenproof dish and do the same procedure with the second portion of dough 
  7. Cover the ovenproof dish with a dishcloth and let it rest for about 15 minutes
  8. In the meantime preheat the oven on 180° with top and bottom heat
  1. After the rest time, butter the Wuchteln again
  2. Bake them in the oven for about 30 minutes, until they are golden brown
  3. In the meantime, you can prepare the vanilla sauce
  4. Save one quarter of the milk for later, put the rest into a saucepan and add sugar and the seeds of the vanilla pod and heat everything
  5. Dissolve the vanilla blancmange in the cold milk 
  6. Pour the blancmange-milk mix into the cooking milk and stir until it gets thicker
  7. Add a splash of rum and put it away from the heat
  1. Take the Wuchteln out of the oven, pour some melted butter over it and put it in the oven again, but do not turn it on
  2. Make whipped cream, but do not make it really stiff, and add the vanilla sauce to it
  3. Take the Wucheln out of the oven, serve it with the vanilla sauce and sparkle some sugar over it 
  4. Enjoy!

Don't feel unsure abot the 37 different work steps. They are so many, because we really tried to write down every single step so that you definitely succeed in making them. Have fun while making them and enjoy!

Eure Kristina