Ducat Buns with Vanilla Sauce

Heat the milk (1). Warm crumbled yeast in milk (1) sprinkled with flour (2) and let rise.

Put remaining flour in a suitable bowl, make a bulge in the center, add risen yeast (steam), egg, egg yolks, soft sugar, butter, salt, lemon zest and milk (2) (adjust mass) and beat until smooth. Let rise for 30 min. in a warm place with the lid closed.

Preheat oven to 190 °C.

Form a roll (3 cm ø) on the floured work surface, cut 2 cm thick slices of it into small pieces. Form a little plum jam on each slice, close it over it and form a ball.

Grease the baking pan well. Place the ducats close to each other. Spread with a little melted butter. Cover and let rise for 25 minutes.

Place baking dish in the oven and bake the tubular noodles for 25 to half an hour.

For the custard, beat egg yolks heartily, add milk gradually, continue beating over steam until creamy. Add vanilla sugar and sugar. Serve hot with the ducat buns.

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