Ausgezogene

Ingredients

• 0.5 fresh yeast
• 50 g raw cane sugar
• 250 ml lukewarm milk (3.5% fat)
• 500 g spelt flour type 1050
• 2 Eggs
• 1 pinch salt
• 1 tsp zest of an organic lemon
• 200 g clarified butter
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Crush the yeast in a cup and mix with 1 tsp sugar and 3 tbsp lukewarm milk. Sift flour into a bowl, make a well in the center, pour in the dissolved yeast, sprinkle some flour over it, cover and let rise for 15 minutes.

2. 2.

   Add remaining milk, sugar, eggs, salt and lemon zest to the mixture and knead into a smooth dough. Cover and let rise for 1 hour. Dust a work surface with flour, use floured hands to shape 12 small balls from the dough. Cover with a kitchen towel and let rest another 10 minutes.

3. 3.

   Heat clarified butter in a pan. Flatten the dough balls, stretch them thin from the center so that the edges form raised rims.

4. 4.

   Place the yeast buns in the hot butter in batches, pour 1 tbsp hot fat over the edges, flip once and bake until golden yellow on both sides. Drain on a cooling rack and dust with powdered sugar before serving.