Pflaumen-Buchteln

Ingredients

• 800 g flour
• 1 cube yeast (42 g)
• 120 g sugar
• 350 ml lukewarm milk
• 100 g Soft Butter
• 1 pinch salt
• 3 eggs
• 3 tsp vanilla sugar
• 1 tsp grated lemon zest
• liquid butter for the pan
• flour for the pan
• 150 g plum jam (Powidl)
• 60 ml whipping cream
• 1 tbsp sugar-cinnamon mix
• powdered sugar for dusting

Instructions

1. 1.

   Sift flour into a bowl and form a well in the center. Crumble yeast into it, add 3 tsp sugar, and stir with a little milk and flour to make a small dough. Dust with flour and cover; let rise in a warm place for about 20 minutes.

2. 2.

   Place soft butter, salt, eggs, vanilla sugar, remaining sugar, and grated lemon zest around the rim of the bowl and knead everything into a smooth dough (using a stand mixer or hand whisk). Add enough milk to achieve a soft but not sticky consistency. Cover and let rise until doubled in size for about 45 minutes.

3. 3.

   Grease a baking pan or deep tray with butter and dust with flour.

4. 4.

   Knead the dough again, divide it into 24 equal pieces, shape each into a disk, flatten, and fill each with ½–1 tablespoon plum jam. Press the dough over the filling to seal, form into balls, and place side by side in the pan. Brush with cream, cover, and let rise for another ~15 minutes. Preheat oven to 180°C (convection). Bake the buns for 30–40 minutes until golden brown, then dust with powdered sugar before serving.