Ducat Buchteln

Ingredients for 4 servings:

• 300 ml milk, lukewarm
• 21 g yeast
• 500 g wheat flour type 405 or spelt flour type 630
• 1 egg(s)
• 1 pinch of salt
• n. B. Organic lemon peel
• 40 g sugar
• 100 ml oil
• n. B. Oil for brushing
• Grease for the tray
• e.g. vanilla sauce or almond flakes, poppy seed sugar or jam

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Mini Buchteln according to Slovak recipe

Pour the lukewarm milk (it shouldn’t be hot) into a bowl and add a pinch of sugar and the yeast. Let stand for 5-10 minutes. In the meantime, sift the flour and lightly mix the egg, a pinch of salt, lemon zest, and sugar. Add the yeast milk and then the oil to form a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes. Knead the risen dough briefly and divide it into 12 equal pieces. Form one piece into a log. The length corresponds to the shorter side of the baking sheet. Place the log in a greased baking sheet. Brush the top and sides of the log with oil and form the next log. Brush all the logs with oil. Let the logs rise for 10-15 minutes. This can be done in an oven preheated to approximately 50°C. Remove the baking sheet from the oven and preheat the oven to 175°C (top/bottom heat). Cut the dough rolls into small cubes using a dough cutter or spatula. Bake the mini Buchteln at 175°C for approximately 20-25 minutes. Serve with vanilla sauce, toasted almond flakes, poppy seed sugar, or jam.