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Tyrolean recipes - farm recipes


Sweet Buns


(for 12 pieces)
1 tsp vanilla extract
3 ¾ cups flour, salt
6 T softened butter
1 ¼ oz yeast
grated rind of ½ lemon
approx. ¼ cup lukewarm milk
½ cup butter for basting
1 egg
apricot marmalade or prune filling
1/3 cup sugar


Sift flour into a deep mixing bowl. Form a well and fill with crumbled yeast, some milk and some sugar. Stir and let rest in a warm spot for 20 – 30 minutes. Then add remaining milk and sugar, vanilla, egg, butter, and grated lemon peel. Mix to form a smooth dough which releases easily from sides of bowl. 
Sprinkle work surface with flour and roll dough out about 1-inch thick. Cut into squares. Put a teaspoon of apricot marmalade or prune filling in the center of each square and close dough around filling.
Butter a large pan or casserole and place filled dough squares with smooth side up and touching one another in the pan. Cover and let rise 15 – 20 minutes. In the meantime, preheat oven to 375° F.
Generously baste tops of dumplings with butter. Bake for about 45 minutes. Baste again with butter. Dumplings are done when golden brown.
 “Wuchteln” are wonderful with vanilla sauce. To make sauce, bring 2 cups milk, pinch of salt and a vanilla bean to a boil. In another saucepan, whip 2 egg yolks with 1/3 cup sugar until very light in color. Then add 2 T cornstarch and beat until smooth. Gradually add milk mixture to egg/sugar/starch mixture and bring to a gentle boil. Remove vanilla bean and let sauce cool somewhat, stirring occasionally. You can also add ¼ cup whipping cream if you like a richer sauce.
Have fun cooking
Martha Thaler
Farmer at ’Zmailer-Hof‘ near Schenna, a ’Red Rooster‘ farm and inn