Slovak traditional ´Ducat Buns´🍞

🧺 Ingredients

This recipe: approx. 16 mini buns

Total weight: approx. 290 g

🥣 Dough

• 🌾 Loprofin Damin flour – 185 g

• 🍬 Vanilla sugar – 1 tsp

• 🍬 Powdered sugar – 1 tbsp

• 🌻 Sunflower oil – 1 tbsp

• 🪺 Quail egg – 1 pc

• 🧫 Fresh yeast – 10 g

• 🥛 LP drink (milk) – 90 ml

• 🍬 Granulated sugar – ½ tsp (for the starter)

🍮 Vanilla pudding

• 🍮 Dr. Oetker vanilla pudding powder – 12.5 g

• 🥛 LP drink (milk) – 100 ml

  
  

🧮 Phenylalanine (Phe) Calculation – Mini Buns

📊 Overview table – dough

Ingredient	Amount	Phe (mg)
🌾 Loprofin Damin flour	185 g	13 mg
🪺 Quail egg	1 pc	60 mg
🧫 Fresh yeast	10 g	70 mg
🥛 LP drink	90 ml	10 mg
🍬 Other ingredients	–	free
TOTAL (dough)	290 g	≈ 153 mg Phe

🍽️ Per serving

• 16 mini buns: ≈ 9–10 mg Phe per bun

• 1 serving with Dr. Oetker vanilla pudding :

• 4 dumplings + vanilla pudding 125 g = 53 mg Phe

🎥 Full video recipe here:https://www.instagram.com/p/DRPvQmLCKX3/

👩‍🍳 Instructions

1️⃣ Starter 🧫Prepare the starter by mixing 40 ml lukewarm LP drink, 10 g fresh yeast, and ½ tsp granulated sugar. Let it activate.

2️⃣ Dough 🌾In a bowl, combine the flour, vanilla sugar, powdered sugar, oil, quail egg, and the remaining 50 ml LP drink.

3️⃣ Combine Add the activated starter and knead until a smooth dough forms.

4️⃣ Rising ⏳Cover the dough and let it rise for about 45 minutes, until doubled in size.

5️⃣ Shaping 🍞Shape the dough into small balls and place them on a baking tray or into a mini bun mold.💡 Tip: The dough is slightly sticky – lightly oil your hands to make shaping easier.

6️⃣ Second rise Let the buns rise for another 10 minutes.

7️⃣ Baking 🔥Bake at 180 °C (top & bottom heat) for about 25 minutes, until golden.

8️⃣ Serving 🍮🍓Serve with vanilla pudding and fresh fruit and Enjoy! 😊