Ducat buns

Instructions

1. In a bowl, dissolve the yeast in the lukewarm milk with a spoonful of sugar. Leave for 10 minutes until foamy.
2. In a large bowl, mix the flour, the rest of the sugar, the salt and the lemon zest.
3. Add the yeast mixture, the egg, the yolk and the softened butter. Knead for 10 minutes until smooth and elastic.
4. Cover and leave to rise for 1 hour somewhere warm, until doubled in size.
5. Divide the dough into 12 balls, flatten them in the centre and fill each with a spoonful of jam. Seal and place them close together in a buttered dish.
6. Let them rise again for 30 minutes, then steam for 20 minutes in a steamer or a pan fitted with a basket, lid closed.
7. While they cook, heat the milk for the topping with the vanilla sugar, then whisk in the beaten yolk and heat gently until thickened.
8. Serve the buns warm, topped with hot custard.