Dukatenbuchteln
This little Austrian puffs are the perfect accompaniment for you breakfast or the afternoon tea!
The hidden hearth of Blueberry extra Jam is a happy surprise for any one who’s tasting them!
For the dough
350 g of flour
100 ml of milk, warm
10 g of fresh yeast
35 g of butter, melted
30 g of sugar
A pinch of salt
1 egg
San Lorenzo’s Blueberry extra jam
Sift the flour in a big bowl and make a wheel in the centre. Melt the yeast in the warm milk and pour it in the centre of the flour wheel. cover it with a thin layer of flour, cover the bowl with a tea towel and let it rest for 15 minutes.
Mix butter, sugar, salt and egg. Add it to the flour and begin to knead until you have a smooth and dry dough. Add more flour if necessary. Let it rest for another 15 minutes.
Divide the dough in little balls, 25 g each. Roll them on a floured surface, then lay them down. Add a little spoon of blueberry jam in the centre of each disk, close firmly and lay every little ball in a buttered mould.
Let them rest until they triplicate their volume.
Preheat the oven at 200° C.
Brush the surface of the of the dough with some butter and cook in the hot oven for 20-25 minutes, or until golden.
