Enclose plum puree completely
Squeeze the edges of the dough neatly over the filling and place the seam downwards. Mus on the sealing edge prevents the dough from sticking tightly.
German Recipe
Baked yeast buns with plum jam
Knead and let rise. Portion the dough, fill with plum sauce and close. Put the balls in buttered form and let rise again. Bake at 180 degrees until golden brown. Serve with icing sugar.
Total time
1 hr 15 min
Calories
430 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Cane noodles with plum sauce step by step
Place the balls in a buttered tin and let them rise again. Bake at 180 degrees until golden brown. Serve with icing sugar.
German Recipes
Fruit
Recipe
Baked yeast buns with plum jam
Knead and let rise. Portion the dough, fill with plum sauce and close.
Ingredients
8 servings
Method
-
1
Yeast dough
Knead dough and let rise.
-
2
Fill
Portion the dough, fill with plum sauce and close.
-
3
Getting in shape
Place balls in buttered form and let them rise again.
-
4
Baking
Bake at 180 degrees until golden brown.
-
5
Pollination
Serve with icing sugar.
Kitchen know-how
Tips for Baked yeast buns with plum jam
Set into the mould with a small distance
Cane noodles should grow together when rising, but still have room to expand. Brush each ball with butter all around.
Leave to rise again after forming
The filled dough pieces need a second fermentation until they are visibly padded. Then, put them in the fully preheated oven.
Variations
How to adapt this recipe
Replace plum puree with a firm apricot jam and use only a small teaspoon per batter. Liquid filling is easier to remove when baking.
Form the balls without the puree and add vanilla sugar to the melted butter. After baking, serve with compote or warm vanilla sauce.
Nutrition per serving
430kcal
62.0 gCarbohydrates
9.0 gProtein
16.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Baked yeast buns with plum jam
Too much or very liquid mousse got to the sealing edge. Use less filling, press dry edges tightly and lay the seam down.
Yeast or milk were too hot, the space too cold or the ferment too short. Before baking, the formed dough must visibly increase in volume.
The tops are uniformly golden brown and the dough pieces sound hollow when lightly tapped. No moist dough should be visible at the edges.
Cover and warm at 150 degrees with a few drops of water for about ten minutes. Replace icing sugar only afterwards so that it does not soak in moist.
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