Chocolate filled ducat buns
Last Updated on
ingredients
500 g semi-coarse flour 150 g milk chocolate 150 ml cream 100 g butter 2 pk egg yolk 2 pinches salt 1/2 cube yeast 4 tbsp sugar 1 KL lemon peel oil for greasing
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Traditional delicacy enriched with your favourite chocolate.
1.
From warm cream or whole milk with a little sugar and yeast let the yeast rise. Put the flour and salt in a bowl, add the egg yolk, the remaining sugar, the lemon zest, the melted butter and the sourdough starter and make a smooth dough which you leave to rise. Pour about 2 to 3 tablespoons of oil on the baking tray and spread it out.
2.
Gradually cut off pieces of dough, wrap a piece of chocolate in each and make small buns, roll them in the spread oil and place them on the baking sheet side by side in a line. Brush them with egg yolk at the end. Bake the buns in a preheated oven at 190°C until golden.
3.
Prepare the vanilla cream as a classic pudding. If you would like a caramel sauce pour the caramel salsa into a saucepan, heat and add the whipping cream according to the thickness. Use the remaining whipped cream for garnish.
4.
Serve the buns hot, drizzled with the sauce.
