Ducat Booklets

Mix sugar, yeast and milk and cover with 3 tablespoons of flour. Place the bowl in warm water until the mixture has increased (the flour layer will show large cracks).

In the meantime, beat the sugar, eggs, rum ,butter, vanilla and lemon zest until fluffy, add the sifted flour and beat in the steam. When mixed with the flour, add a pinch of salt and beat very well until the dough separates from the mixing bowl.

If it is too firm, add a little more milk, if too soft, add a little flour. The dough should be soft enough to form small dumplings with a coffee spoon, always dipping the spoon into the liquid butter.

Place the small heaps in a baking pan about 30 x 30. Immediately let the dough rise to double size and bake at 175 °C for 30 minutes until golden.

Stir milk, pudding powder and sugar to make a vanilla sauce and serve with the Buchteln.

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