Raisin Ducats

For the raisin ducats, first wash the raisins, dry them and soak them in rum for at least 30 minutes.

Dissolve yeast in warm milk, then knead with the remaining ingredients – except the raisins – to a smooth yeast dough.

Now strain the raisins and drain well. Knead the raisins into the dough and let it rest for about 10 minutes.

Preheat the oven to 180° C.

Divide the dough into ducat-sized pieces, form into balls and place not too close together in an ovenproof, buttered baking dish.

Let the dough rise again until the ducats have about doubled in size.

Now bake the raisin ducats in the oven at 180 degrees Celsius for about 20-25 minutes.

For the custard, bring half of the milk to a boil with the whipping cream, sugar and the scraped out vanilla pod.

Mix the egg yolks and custard powder with the remaining milk, stir into the sauce and bring to the boil again, stirring continuously.

Remove the raisin ducats from the raw, arrange and serve with the vanilla sauce.

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