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INGREDIENTS
- 135 g plain flour
- 6 g yeast
- 40 g sugar
- 285 ml milk
- 1 egg
- lemon zest
- pinch of salt
- 50 g butter
- pinch of powdered sugar
- 1 whole vanilla pudding
- 20 ml rum
- 20 ml egg liqueur
- 40 g strawberries
- 40 g blueberries
- 30 g raspberries
- 10 g vanilla sugar
- 1 sprig of mint
- tip of a knife of vanilla pod
INSTRUCTIONS
- 1In a bowl, prepare a starter from half the amount of lukewarm milk, half the flour, yeast, sugar, and a pinch of salt. Once the starter rises, add the second half of the milk, the second half of the flour, lemon zest, and warm butter. Knead into a smooth dough and let rise for 90 minutes.
- 2Divide the dough into thin 'snakes' about 3 cm wide and cut small buns about 3x3 cm, which are placed in a greased baking dish, brushed with melted butter, let rise for about 20 minutes, and bake at 180 °C for about 30 minutes until golden brown.
- 3Heat the milk, flavor with vanilla sugar, and thicken with vanilla pudding mixed in the milk. Briefly cook, season with domestic rum and egg liqueur.
- 4Tear a portion of buns onto a plate, pour over the cream, and garnish with powdered sugar and fruit.
