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Sweet rolls in vanilla sauce

Portions: 6


Sweet rolls:
30 g yeast
500 g flour (finely ground)
120 g butter (warm)
250 ml milk (lukewarm)
5 egg yolks
60 g sugar
1 pinch salt
1 packet vanilla sugar
50 g butter (liquid, for spreading)
40 ml oil (for the baking pan)
160 g apricot jam

For the vanilla sauce:

500 ml milk
60 g sugar
10 g vanilla pudding powder
2 egg yolks

For the sweet rolls in vanilla sauce initially prepare dough made of yeast, a little sugar, some flour and a dash of lukewarm milk. Allow to rise in a warm place for approx. 20-30 minutes until the size of the dough has doubled.

Knead the dough together with the flour, the warm milk, the egg yolks, a pinch of salt, sugar, vanilla sugar and the warm butter by hand or using a food processor.
Cover the dough with a tea towel and let the dough rise in a warm place for around 30 minutes. Afterwards, press the air out of the dough, knead it and let it rise again for approx. 30 minutes. Thereby, the sweet rolls will be even softer.

Pre-heat the oven to 180°C.

Roll the yeast dough until it is thin and cut out round circles using a biscuit cutter or a glass. Place a tablespoon of jam into the middle of each circle and seal up the sweet rolls well so that the jam cannot escape out of the sides. Place the sweet rolls closely next to each other in a buttered baking dish. Let rise for a little while in a warm place. Following this, brush with butter and back for approx. 30 minutes.
In the meantime, prepare the vanilla sauce. Mix the pudding powder with the egg yolks in addition to 2 tablespoons of milk. 

In a small pot, bring the milk with the granulated sugar and the vanilla sugar to a boil. Mix in the pudding powder mixture, bring to a boil and take it away from the stove. Stir again well and serve the the sweet rolls in vanilla sauce.