Plum-filled Buchteln buns
Soft plum-filled buns baked together with a buttery golden top.
Active time20 min
Cooking30 min
Total2 h 30 minResting : 1 h 45 min
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Ingredients
- 4 drops concentrated natural lemon flavouring
- 130 g unsalted butter
- 250 ml whole milk
- 1 medium egg
- 12 tsp thick plum jam
- 510 g plain flour
- 7 g instant dry yeast
- 1 pinch of fine salt
- 50 g granulated sugar
- 8 g vanilla sugar
Preparation
Gently heat the milk with 75 g butter, then let it cool to lukewarm. Mix 500 g flour and the yeast in a bowl. Crack in the egg and add the sugar, vanilla sugar, lemon flavouring, salt and lukewarm milk. Knead for about 5 minutes, until smooth. Cover and leave in a warm place until visibly risen.
4 drops concentrated natural lemon flavouring130 g unsalted butter250 ml whole milk1 medium egg510 g plain flour7 g instant dry yeast1 pinch of fine salt50 g granulated sugar8 g vanilla sugar- saucepan
- mixing bowl
- stand mixer with dough hook
- tea towel
Dust the worktop with the remaining 10 g flour and briefly knead the dough to release the gas. Divide into 12 equal pieces. Flatten, divide the jam between their centres and pinch the edges together to seal. Shape into balls with the seams underneath.
12 tsp thick plum jam- knife
- spoon
Grease a 30 × 20 cm baking dish with 5 g butter. Arrange the buns with small gaps. Melt the remaining 50 g butter and brush over the buns. Cover and leave to rise until puffy and nearly touching. Heat the conventional oven to 200 °C.
- baking dish
- saucepan
- brush
- tea towel
- oven
Bake for about 25 minutes, until golden and cooked through. Let cool slightly before gently separating the buns.
- oven
- baking dish
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration