Sweet Bread with Vanilla Custard
Cow's milk, which is rich in protein, can help to build and maintain muscle mass. It also provides plenty of bone-strengthening calcium and phosphorus. Vitamin A supports vision and ensures beautiful skin.
As an alternative to spelt flour type 1050, you can also prepare the yeast dough with wholemeal spelt flour. This has a higher peel content and thus provides even more fibre, which stimulates the digestion and saturates it for a long time. You will probably need a little more liquid for the preparation with the wholemeal flour.
If you would like to do without milk, it can be easily replaced by a vegetable alternative such as oat milk; butter can also be replaced by margarine.
- For the custard
- ½ liter
- 40 grams
- 2 teaspoons
For the dough: Put flour into a bowl and create a well in the center. Add yeast, 2 tsp sugar and stir with some milk and a little flour. Cover and let rise in a warm place for 15 minutes.
Add softened butter, salt, eggs, vanilla sugar and lemon zest to bowl and knead well. Add milk until dough has a soft texture, but is not sticky.
Cover dough and let rise about 30 minutes, until it doubles in size.
Preheat the oven to 190°C (approximately 375°F). Put a roasting pan on the stove and melt butter over low heat.
Divide dough into dumplings, shape into balls, roll in butter and let rise again for about 10 minutes.
Bake dough in roasting pan until golden brown, about 30 minutes. Remove from oven and let cool slightly in the pan. Remove from pan and let cool completely on a wire rack.
For the custard: Boil milk and scraped vanilla pod.
Meanwhile, beat egg whites until stiff and chill. Combine egg yolks, sugar and cornstarch. Gradually stir in boiling milk. Pour into a pan and boil, stirring constantly. Remove from heat, remove and discard vanilla pod and fold in egg whites.
Dust pastries with powdered sugar and serve with custard.