Homemade ducat buns
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ingredients
500 g semi-coarse flour – dough 25 g fresh yeast 40 g granulated sugar 100 ml butter melted 1 pk egg 1 pinch salt 300 ml milk lemon peel vegetable oil for spreading
Cream:
750 ml milk 2 pk vanilla sugar 2 tbsp granulated sugar 1 pk Golden cob Dr.Oetker
progress
Excellent ducat buns, according to my mother’s recipe they are delicious, as children we could not wait to eat them, our saliva was running down the day ahead.
1.
Cesto: make a sourdough starter with 100 ml of lukewarm milk, a little sugar and crumbled yeast. Leave to rise for about 15 minutes. Sift the flour into a bowl, add the remaining sugar, the sourdough starter, the beaten egg, the lemon zest, a pinch of salt, the melted butter and 200 ml of the remaining lukewarm milk. Work into a smooth dough and leave in a warm place to rise. Cover the dough and leave it to rise in a warm place.
2.
Roll out the dough on a floured board to a thickness of about 1 cm and cut out buns with a small round mould, placing them side by side until you fill the entire smaller tin. Brush them well with oil on the top and between each row so that they do not stick together. I also sprinkle them with ground walnuts. Let them rise and bake until golden brown. Temperature 180°C for 20-25 minutes.
3.
Cream: make a thin custard with milk, sugar, vanilla sugar and golden cob.
4.
Serve the buns topped with the cooked warm custard. Enjoy!
