Doughnuts with Vanilla Sauce

Ingredients

• 375 ml milk
• 20 g yeast
• 80 g whole-grain sugar
• 250 g spelt flour Type 1050
• Salt
• 1 egg yolk
• 80 g Butter
• 3 tbsp ground almonds
• whole-grain powdered sugar (for dusting)
• 1 Vanilla bean
• 1 tbsp Cornstarch

Instructions

1. 1.

   Warm 125 ml milk to lukewarm and stir in yeast, a pinch of sugar, and 1 tbsp flour. Cover and let rise in a warm place for about 15–20 minutes. Then add the remaining 125 ml milk, 50 g whole-grain sugar, the rest of the flour, egg yolk, a pinch of salt, 50 g butter, and ground almonds to make a smooth yeast dough. Cover again and let rise for another 30 minutes.

2. 2.

   Shape the dough into a roll (about 4–5 cm in diameter) and cut it into slices about 3 cm thick. Place the slices close together in an oven-safe pan (greased if needed) and let them rise for another 15 minutes. Warm the remaining butter and brush the tops of the doughnuts with it. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes until golden brown.

3. 3.

   Meanwhile, prepare the vanilla sauce. Whisk cornstarch with a little water. Heat the remaining milk in a saucepan and stir in the cornstarch mixture. Add whole-grain sugar, bring to a boil briefly, then reduce heat and simmer while stirring constantly for 10 minutes until thickened. Split the vanilla bean lengthwise, scrape out the seeds with a knife, and add them to the sauce.

4. 4.

   Remove the doughnuts from the pan and separate them. Arrange on plates, garnish with vanilla sauce, and optionally dust with powdered sugar before serving.