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 coutryside, a town called Karcag. Soft and cripsy, 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 hrs
Course Dessert
Cuisine Hungarian
Servings 4 people

Ingredients
  

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

Ingredients for the vanilla sauce

  • 4 egg yolks
  • 2 cups whole milk
  • 4 tbsp caster sugar
  • 1 tbsp cornstarch
  • 1 tbsp 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 2.5 tablespoons of vanilla sugar
  • 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.
  • Pour the rest of the butter-suger pixture on the rolls and bake them for about 25-30 minutes.
  • For the vanilla sauce:
    In a medium saucepan heat 2 cups of milk.  
  • In a medium bowl, separate egg yolks from whites. Youneed only the yolks. With an electric hand-mixer or whisk beat the egg yolkswith the sugar and the corn starch until thick and creamy.
  • Temper the egg mixture, pour some of the hot milk intothe egg yolks, mix well. Now pour this mixture back to the rest of the milk,put back on the heat, keep stirring. Do not let it boil, this prevents the eggsfrom scrambling. Keep stirring until you get a creamy consistency. Turn theheat off and keep stirring for another minute. Add the vanilla extract.
  • Serve the baked rolls with this vanilla sauce.
Hungarian butter rolls, Ferdinand tekercs
Keyword Ferdinánd Tekercs, Sweet Vanilla-Butter Rolls - Ferdinánd Tekercs

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