Dukatove with vanilla custard

Step by step

1. To make the dukatove: add 100 ml of the milk, 25 g of sugar and the yeast to the bowl of the stand mixer fitted with the Wire Whisk. Mix together and let sit for 5 minutes until small bubbles appear on the surface.

2. Attach the Sifter + Scale attachment to the stand mixer and sift the flour on speed 1 into the yeast starter.

3. Add the remaining milk (200 ml), 25 g sugar, egg and oil to the bowl of the stand mixer fitted with the Dough Hook and knead on speed 1 for 5 minutes.

4. Cover with a clean towel and let rise in a warm place for about an hour or until doubled in size.

5. Punch the dough down and divide into pieces of about 40 g. Roll each piece of dough into a ball.

6. Place the dough balls next to each other in a greased baking tray and let proof for 10 minutes.

7. Bake the dukatove for 20 minutes in a 180°C preheated oven until golden brown.

8. For the custard sauce: add the cream, 60 g sugar, 300 ml milk and vanilla seeds to a saucepan. Heat over medium heat to a simmer, then turn off heat.

9. Add the egg yolks and remaining sugar to ta bowl and whisk together.

10. Slowly whisk the milk mixture into the egg yolks. Once everything is whisked together, repour into a saucepan and whisk over medium heat until the custard coats the back of a spoon.

11. Serve the custard sauce over the dukatove.