You can have dessert for your main! These ducat buns with vanilla cream are the perfect example.
Make it at home in a healthier version with this recipe.
Nutrition (1 serving)
- 543 kcal
- 77 g carbohydrates
- 11 g fats
- 34 g protein
Per 4 portions
- 270 g spelt flour
- 150 ml milk
- 15 g dry yeast
- 20 g erythritol
- 10 g ghee
- 1 egg
- 2 packets vanilla pudding
- 1 l milk
- 60 g Grass Fed Whey Protein
- 20 g erythritol
Instructions
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Make the starter first - get 80ml of the milk and heat it slightly. Add the crumbled yeast and one tablespoon of erythritol. Put the mixture in a warm place and leave it to rise. It will take about 15 minutes.
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In a large bowl, mix the flour, remaining milk and erythritol, melted ghee, eggs and the starter. Work it into a smooth dough and transfer it to a clean bowl. Cover with a tea towel and leave it to rise for an hour in a warm place.
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Transfer the dough to a floured surface. Pinch off small pieces and then form them into small balls. Put the balls into a greased baking tin. Cover with a tea towel again and leave to rise again for 15 minutes.
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Preheat the oven to 180 °C and bake the leavened buns for 25‑30 minutes, until they're golden on the surface.
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Meanwhile, prepare the cream. Separate one‑fourth of the milk and use it to dissolve two custard powders and a sweetener. Bring the remaining milk to a boil. Add the custard mixture and mix until thick. Take off the heat and add in the protein.
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Pour the cream over the buns, decorate with fruit and enjoy!
