Dissolve the yeast for the Dukatenbuchteln in lukewarm milk-upper-cream mixture and stir in about 1/3 of the flour. Let this dampfl rise until small cracks form on the surface. Then beat the powdered sugar with the egg and egg yolks, add the remaining flour, the flavorings and the melted butter to the dampfl and beat it into a dough.
Let it rest for a while in a warm place, then roll it out to a thickness of about 3 cm and cut out small booklets. Place in a buttered roaster and let rise for 10 – 15 minutes until doubled in volume. Place the ducat buns in the Miele combi steam oven and bake at the following setting: Automatic Bread Yeast Braid
Preparation Tip:
The Dukatenbuchteln are best served with vanilla sauce while still warm.
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