Dukatenbuchteln with rum ice-cream, huckleberries & nougat fondue

Ingredients: Buchteln
120 g Medium fine flour
120 g 00 flour
14 g Yeast
40 g Butter
70 g Milk
10 g Sugar
1 egg
1 egg yolk
Lemon peel
Plum jelly

Rum ice-cream
250 ml cream
250 ml Milk
8 egg yolks
80g granulated sugar
6 cl vintage rum

200 g Huckleberries
50 g Jam sugar
50 g granulated sugar
1/8 litre naturally cloudy apple juice
1 Vanilla pod
1 Star anise
4 cl Huckle berry schnapps
200 g Light nougat

Method: Buchteln
Dissolve the yeast & sugar in warm milk and knead the flour, melted butter, egg, egg yolk, salt and lemon peel to form a dough. Leave for 1 hour and knead again. Roll out 3 mm thick and cut out circles, put some of the plum jelly into a piping bag; shape the Buchtel. Position close to one another on a buttered sheet and rest for at least  30 minutes. Brush with melted butter and bake until golden brown for 20 minutes at 160°C.

Carefully steam the nougat to melt and serve warm.

Boil the milk and cream, add the egg yolks and sugar and stir; heat at 80 c° and sieve. Flavour with rum and freeze in an ice-cream machine.

Stewed fruit
Caramelise the sugar, deglaze with apple juice; add the huckleberries, jam sugar and spices and boil for 5 minutes. Flavour with the schnapps.

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