Ducat Buns

This recipe (16 Buns, 290 g, 153 mg Phe)

1 serving (4 dumplings) + vanilla pudding 125 g = 53 mg Phe

Dough:

• 185 g Loprofin Damin flour (13 mg Phe)

• 1 teaspoon vanilla sugar

• 1 tablespoon powdered sugar

• 1 tablespoon sunflower oil

• 1 quail egg (60 mg Phe)

• 10 g fresh yeast (70 mg Phe)

• 90 ml LP Drink milk (10 mg Phe)

• 1/2 teaspoon granulated sugar (for the yeast mixture)

  
  

Pudding:

• Vanilla–cream pudding Dr. Oetker, 9 g powder

• 120 ml Pro Zero milk (15 mg Phe)

Process:

1. Prepare the yeast by mixing 40 ml of lukewarm milk, 10 g of fresh yeast and 1/2 tea spoon of granulated sugar.

2. While the yeast is forming, prepare the rest of the ingredients in a bowl - flour, vanilla and powdered sugar, oil, quail egg and the rest of the milk (50ml).

3. Pour the yeast into the bowl with all the ingredients and make a dough.

4. Let the dough rest for 30 minutes so that it doubles in volume.

5. Form little balls and place them on a baking sheet or in a form for ducat buns.

6. The dough is difficult to work with, so you need to oil your hands so it doesn't stick to your fingers.

7. After forming the balls, let the balls rise for 10 minutes.

8. Bake at 180 degrees for 25 minutes using the upper and lower heating program.

9. Served with vanilla pudding, edible flowers and fresh fruit. Bon appetite :)