Austrian Ducat Buns (Dukatenbuchteln)

A ducat was an old European coin that was either gold or silver. Monika named these buns 'ducat' for their diminutive size and their golden tops.

• 2 1/4 cups all-purpose flour
• 1 packet yeast
• 1/4 cup lukewarm milk
• 2 tablespoons butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• Grated rind of 1 lemon
• 2 eggs
• 2 tablespoons melted butter to brush over dough
• Powdered sugar to dust

METHOD

Preheat oven to 400° F.

Sift flour into a large bowl. Press a small 'dent' in the center of the flour. Sprinkle yeast into the dent. Dissolve the yeast with the lukewarm milk. Cover with a layer of flour.

Cover bowl with a cloth and place in warm, draft free place to rise. Let rise about 15 minutes or until the top of the mass shows cracks.

Melt the butter, and add it to sugar, salt, lemon peel. Beat eggs. Add to butter mixture.

Pour mixture over the flour and yeast mass, and work into a smooth, dry dough. The dough should pull away from the sides of the bowl. Let rise, covered, for another 15 minutes.

Form dough into a roll about 3/4 to 1 inch in diameter. Slice into 1 inch wide sections.

Form and smooth each piece in the palm of your hands. Put side by side into buttered, 10 x 14 baking pan. Brush top of buns with melted butter.

Bake in preheated 400° F oven for 15 minutes. Brush melted butter over the top a second time. Raise heat to 450° F and finish baking until they are light brown on top, about 10 minutes.

Remove to rack. Dust with powdered sugar.

Serve with jam or a fruit compote of your choice. The pause that refreshes

Makes about 30 - 40 buns.

recipe from www.inmamaskitchen.com

Contributor: Monika Kramer Copeland for Edith Grandl

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