Ferdinand Vanilla & Butter Roll - Hungarian Vajas Tekercs
Posted By: Delish572016
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: Hungary
Local Name: Vajas Tekercs
Primary Ingredients: Flour, Butter, Vanilla
Primary Spices: Vanilla
Prep Time: 30 Minutes
Cook Time: 3 Hours
Skill Level: 1
Categories: Cakes, Buns, Dessert, Party, Special Occasion
Intro By Creator: You can also turn these into cinnamon buns! See the notes and instructions.
Creator's Notes & Tips
This is the basic recipe for “sweet buns” You can add a sprinkle of cinnamon and raisins to turn them into cinnamon buns. Instructions are below.
How To Make It Delishier
Ingredients
Ingredients for the dough:
- 4 cups of unbleached flour (sifted)
- 2 1/4 tsp active dry yeast + 1/4 tsp sugar
- Pinch of salt
- 1 1/4 cups warm milk (110°F – 120°F)
Ingredients for the filling:
- 1/2 cup butter
- 1/2 cup sugar (regular sugar)
- 1/4 cup vanilla sugar (or regular sugar if don’t have it + 1 tbsp pure vanilla extract)
Ingredients for Glaze:
- 1 cup warm milk (110°F – 120°F)
- 1 cup vanilla sugar OR add 3 tbsp pure vanilla extract to regular sugar
- + butter for greasing the dish
- + sugar for sprinkling the dish
Instructions
- Proof the yeast in 1/4 cup of water (110°F – 120°F) and let sit about 10 minutes until it frothed to about the top of the measuring cup.
- In the meantime, in a large bowl, sift the 4 cups of flour and add the salt. Mix with a whisk.
- Then make a well in the middle and add the proofed yeast and 1 1/4 cups warm milk (110°F – 120°F)
- You don’t need a machine. Mix the dough with a wooden spoon until it’s mixed together, but it’ll still be crumbly.
- Turn out onto a lightly floured counter and finish kneading by hand. It should only take 2-3 minutes until the dough comes together. It’ll be slightly sticky.
- Place the dough into a lightly oiled bowl and cover with shrink wrap. Let it rise for 1 to 1.5 hours. It’ll double (or more) in size.
- While the dough is rising, prepare the filling by melting the 1/2 cup butter and adding the 3/4 cups of sugar. You can EITHER replace 1/4 cup of the sugar with vanilla sugar, OR use all regular sugar and add 1 tbs of pure vanilla extract.
- ***To make vanilla sugar, simply put a full size vanilla bean (about 6-8 inches long) into an airtight container with about 1 lb of sugar. It’ll take a couple of weeks for the vanilla to infuse the sugar. Shake the container every couple of days for the first week or so.
- You can also prep the glaze (but not heated yet) my mixing 1 cup warm milk and 1 cup vanilla sugar OR add 3 tbsp pure vanilla extract to regular sugar. Just before pouring on the glaze, heat it to (110°F – 120°F).
- Once the dough has risen, on a lightly floured surface, roll it out to about 1/4″ thickness. Try to keep it as square as possible.
- With a spatula, spread the filling right to the edge.
- ***If you want to make cinnamon buns (or half of it as cinnamon buns) split the filling into 2 portions. Into one, add about 1 tbsp of cinnamon. Spread it over half the dough, then over the cinnamon side, spread about 1/2 cup of raisins (which you soaked first for about 30 minutes). Or leave the raisins out altogether.
- Roll up the dough and with a serrated knife, cut into about 1/2 inch thick pieces. You’ll probably end up with about 12 good rolls, and a few skinny ones at the ends.
- With your fingers, butter the baking pans on the bottom and the sides. Sprinkle a generous amount of sugar on the bottom of the pans. I use a 10″ X 14″. Or two pans. The “runt” pieces, I place into a 9″ X “9” or whatever I have handy.
- Place the good ones into the larger baking pan, and the “runt” pieces into the smaller pan with about 3/4″ between them.
- Cover the pans with plastic wrap and let rise for about an hour. They’ll again double in size.
- Preheat the oven to 350°F. Place the buns on the middle rack and set the time to 20 minutes.
- Take it out and pour your (heated) glaze over the buns.
- ***If you’re making 1/2 cinnamon buns, then split the glaze into 2 and add 1 tbsp of cinnamon to half of it.
- Return to the oven for about 15 minutes.
- Keep an eye on it. Every oven is different. If they “look” done, poke a toothpick into the middle of the middle one and see if they’re done. Sometimes they’ll brown on top, but not always. It depends on your oven, humidity, altitude, etc.
- Once done, take it out and let it rest for 5 minutes before serving. They can be kept in the fridge for about a week. They can also be frozen and thawed. They seem to freeze well… but DON’T vacuum seal them… they’ll get squished. Reheat at 350°F for 5-8 minutes, or microwave for 30 seconds.
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