Spiral Pasta (Buchteln) with Vanilla Sauce

Ingredients

• 750 ml lukewarm milk (3.5% fat)
• 1 Vanilla bean
• 4 eggs
• 100 g coconut blossom sugar
• 2 tsp cornstarch
• 500 g spelt flour type 1050
• 20 g yeast
• 100 g butter
• 0.5 tsp Salt
• 1 Organic lemon
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Measure 250 ml lukewarm milk for the dough. Sift the flour into a bowl, make a well in the center. In the well, crumble the yeast, add 20 g coconut blossom sugar, and mix with a little milk and flour to create a pre-ferment. Dust with flour and cover; let rise in a warm place for 15 minutes.

2. 2.

   Rinse the lemon hot, pat dry, and zest it. Place the soft butter, 40 g coconut blossom sugar, salt, 2 eggs, and the zest around the edge of the dough bowl and knead everything into a single dough (hand mixer). Add milk as needed until the dough feels soft but not sticky.

3. 3.

   Cover the entire dough and let it rise for about 30 minutes until doubled in size.

4. 4.

   Brush a baking dish with rapeseed oil.

5. 5.

   Divide the dough into even pieces, shape them into balls, place them in the oiled dish, spacing them loosely, and let rise again for about 10 minutes.

6. 6.

   Bake the buchteln in a preheated oven at 200 °C (180 °C fan; gas level 3) for roughly 30 minutes until golden brown. Let them cool slightly in the pan. Optionally dust with powdered sugar before serving.

7. 7.

   For the vanilla sauce, bring the remaining milk to a boil with the scraped vanilla bean.

8. 8.

   Meanwhile, separate two eggs: beat the whites into stiff peaks and set aside cold. Whisk the yolks with 40 g coconut blossom sugar until fluffy, then fold in the cornstarch. Gradually pour the hot milk into this mixture while whisking. Return the combined sauce to the pot, stir, and bring to a gentle boil once. Remove from heat, discard the vanilla bean, and fold the beaten whites into the still-hot sauce.