Ingredients (16 buns, 290g):
Dough:
185g Loprofin Damin flour (13mg phe)
1/2 teaspoon granulated sugar (for yeast)
1 tea spoon of vanilla sugar
1 table spoon of powdered sugar
1 table spoon of oil
10g fresh yeast (70mg phe)
1 quail egg (60mg phe)
90ml milk LP drink (10mg phe)
290g buns = 153mg phe
Pudding: Vanilla Dr. Oetker brand 12.5g powder + 100ml milk LP drink
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 :)
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