1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: Mix together the flour, cocoa powder, salt, sugar and vanilla sugar, then make a well in the middle. Mix the yeast and milk together and pour into the well. Knead the scalded grain in lightly. Add the butter and knead lightly to make a smooth dough. Let rise at room temperature, occasionally pressing the dough down. If desired, cover and let rise overnight in a cool place or the fridge.

3

Forming: Cut the dough into 15 pieces. Make 14 round buns and roll 6 of them in sugar. Form 2 flowers, with 7 buns each, on a baking sheet lined with parchment paper and leave to rise again for 30-40 minutes. Thinly roll out the remaining dough on parchment paper and chill. Just before baking, brush half of this dough with egg white and sprinkle with pearl sugar. Cut out 12 crowns and place them on the buns.

4

Baking: Bake in the bottom of an oven heated to 180 °C for about 30-35 minutes. Remove and let cool on a cooling rack.

Source:

IG Dinkel, Judith Gmür-Stalder