Spelt ducat buns with lactose-free cream
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ingredients
Cesto
500 g spelt plain flour 1 pk egg 300 ml rice milk 2 tbsp sugar
Sourdough
1/2 cube yeast 100 ml rice milk 1 tbsp sugar
Cream
2 packets Golden cob 800 ml rice milk 2 packets vanilla sugar
progress
1. First, get the yeast to swell by mashing the yeast in a bowl, sprinkle with sugar and pour in the warm milk. Wait about 5-10 min. 2. Then put the flour, egg and swollen yeast in a large bowl. Pour the warm milk over all and process the dough. Cover and put in a warm place to rise (for about 40 min). 3. Turn the finished dough out onto a board and divide into 10 parts. 4. Roll out each piece and cut into about 1,5cm pieces. Place one next to the other on an oiled baking sheet. 5. Bake at 180 degrees for 20 – 25 minutes. 6. Meanwhile, make the cream: whisk together 800ml rice milk (800ml water and 9 tbsp rice powder) and pour into a saucepan. 7. Stir in 2 golden cobs and 2 packets of vanilla sugar and cook the cream, stirring constantly. 8. Pour the cream over the baked buns on a plate and eat 🙂 Enjoy!
