Sweet Vanilla-Butter Rolls – Ferdinánd Tekercs (Hungarian Delight)

Sweet Vanilla-Butter Rolls – Ferdinánd Tekercs (Hungarian Delight)

Hungarian cuisine is filled with heartwarming pastries, from kürtőskalács (chimney cake) to rétes (strudel), each reflecting the country’s deep-rooted baking traditions. Among these treasures, Ferdinánd Tekercs stands out as a lesser-known yet equally delightful treat. These soft, buttery rolls infused with vanilla are an absolute joy, whether enjoyed fresh from the oven or alongside a warm cup of coffee.

The History of Ferdinánd Tekercs

Ferdinánd Tekercs originates from the countryside of Hungary, where rustic baking traditions have long been cherished. Unlike the more famous Hungarian Beigli (poppy seed or walnut roll), Ferdinánd Tekercs focuses on a delicate balance of vanilla, sugar, and butter without being overly sweet.

Traditionally, these rolls were prepared for special family gatherings, often served as a warm dessert or even as part of an indulgent breakfast spread. The recipe has been passed down through generations, with each family adding its own twist—some incorporating cinnamon, others drizzling honey over the top for an extra touch of sweetness.

Why You’ll Love This Recipe

  • Light & Fluffy Texture – The dough is soft and airy, making each bite melt in your mouth.
  • Simple, High-Quality Ingredients – Using basic pantry staples, you can create a pastry that tastes like it came from a traditional Hungarian bakery.
  • Perfect for Any Occasion – Whether for a weekend treat, a holiday breakfast, or a cozy afternoon snack, these rolls fit every occasion.
  • Vanilla & Butter Bliss – The rich, buttery layers infused with vanilla create a comforting and indulgent flavor.

How to Make Ferdinánd Tekercs

This recipe is straightforward, though it requires a little patience to allow the dough to rise properly. The final result, however, is well worth the effort!

Ingredients

For the Dough:

  • 2 ½ cups (300g) all-purpose flour
  • ½ cup (120ml) warm milk
  • 2 tablespoons sugar
  • 1 packet (7g) dry yeast
  • 1 large egg
  • 2 tablespoons unsalted butter, softened
  • ¼ teaspoon salt

For the Filling:

  • ½ cup (115g) unsalted butter, melted
  • ½ cup (100g) sugar
  • 2 teaspoons vanilla extract

For the Glaze:

  • ½ cup (120ml) warm milk
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
PREPARATION