Barley Noodles with Plum (Buchten)

Ingredients

• 200 g spelt whole‑grain flour
• 300 g spelt flour (Type 630)
• 1 fresh yeast
• 40 g honey
• 250 ml milk (3.5 % fat) (lukewarm)
• 0.5 Vanilla pod
• 1 egg
• 80 g butter (room temperature)
• 1 tsp lemon zest
• 1 pinch salt
• 15 plums
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Sift flour into a large bowl, make a well in the center. Dissolve yeast with 1 tsp honey and half the milk, pour into the well and sprinkle some flour on the edges. Cover and let the pre‑mix rise about 10 minutes.

2. 2.

   Split vanilla pod lengthwise and scrape out the seeds. Add vanilla seeds, remaining honey, milk, egg, butter, lemon zest, and salt to the pre‑mix. Using a hand mixer’s dough hooks, blend into a smooth dough. Cover with a damp kitchen towel and let rise at room temperature for about 45 minutes.

3. 3.

   Wash plums, halve and pit them. Divide dough into 15 roughly equal pieces, shape into balls, press one plum into each center and seal with dough. Place side by side in a greased baking dish, close together. Cover and let rise for about 15 minutes.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 45 minutes until golden brown. Dust with powdered erythritol sugar before serving.