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Hungarian Sweet Vanilla-Butter Rolls – Ferdinánd Tekercs

Hungarian butter rolls, Ferdinand tekercs

Hungarian Sweet Vanilla-Butter Rolls (Ferdinánd Tekercs) is a classic Hungarian dessert that comes from the countryside, a town called Karcag.
Soft and crispy, lots of vanilla and butter. You can have it with a cup of milk or coffee, also goes will with a thin vanilla custard.

They are made in a rondeau cake form and stick together during baking.

Brushing the top with hot sweetened cream while baking is an important step. The cream makes the pastry particularly soft and spongy, the buns are crispy outside and soft inside with a mild sweet taste and vanilla flavor.

Hungarian butter rolls, Ferdinand tekercs

Sweet Vanilla-Butter Rolls - Ferdinánd Tekercs

Sweet Vanilla-Butter Rolls (Ferdinánd Tekercs) is a classic Hungarian dessert that comes from the countryside, a town called Karcag. Soft and crispy, lots of vanilla and butter. You can have it with a cup of milk or coffee, also goes will with a thin vanilla custard.
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Hungarian
Servings 4 people

Ingredients
  

For the dough

  • 4 cups all purpose flour 560 grams
  • 1.5 cups whole milk
  • 1.5 tbsp fresh yeast 30 grams
  • 3 egg yolks
  • 2 tbsp butter room temperature (30 grams)
  • 2.5 tbsp caster sugar for the dough
  • 1 tbsp oil
  • 1 pinch salt
  • 1 teaspoon butter to coat the pan

For the filling

  • 5 tbsp caster sugar
  • 1 tbsp vanilla extract
  • 1 stick butter 8 tablespoons

Ingredients for the vanilla sauce

  • 4 egg yolks
  • 2 cups whole milk
  • 4 tbsp caster sugar
  • 1 tbsp cornstarch
  • 1 tbsp vanilla extract

To pour over while baking

  • 2/3 cup whipping cream
  • 2 tbsp sugar
  • 1 tablespoon vanilla extract

Instructions
 

  • Heat the milk until lukewarm, mix in the sugar and the fresh yeast. Let it sit for 10 minutes.
  • Sift the flour in a bowl. Add a pinch of salt, 3 egg yolks, 2 tablespoons of room temperature butter and the milk with the sugar and yeast. Knead until the dough starts to hold together, if it is sticky, add more flour. Keep kneading until smooth and well combined. Oil a bowl, place the dough in, oil the dough too, cover with a cleasn kitchen towel, and let it rise in a lukewarm place for 50-60 minutes.
  • Melt 1 stick of butter and mix it with 5 tablespoons of sugar and 1 tablespoon of vanilla extract.
  • Preheat the oven to 355 F (180 °C).
  • Place the dough onto an oily surface. Brush the rolling pin with some oil too. Roll out the dough into a 0.2 inch thick rectangle.
  • Spread the 2/3 of the butter-sugar micture onto the dough, beginning at a short end roll it up. Cut into 1.5 inch wide pieces.
  • Thoroughly butter a rondeau pan and place the rolls into the pan, let the rolls sit for another 15 minutes.