* Mix buckwheat flour, lukewarm milk, yeast and half of the wheat flour well in a baking bowl and keep warm.
* When the dough has risen, knead well the remaining yolk, butter, wheat flour, sugar, salt and perhaps kitchen herbs.
Let the dough rest for 20 min.
* Whip the cream and egg whites until stiff and mix well.
* The mixture to the yeast dough form and this again 20 to 25 min go.
* Bake the dough to small cakes.
* Bring to the table with turnip cabbage.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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