Fully enclose plums
Press the dough edges cleanly over the filling and put the seam down. Mus on the closing edge prevents the dough from keeping tight.
German Recipe
Baked yeast buns with plum jam
Knead the dough and let it go. Share the dough, fill with the plum and close it. Place the balls in buttered form and let them go again. Bake at 180 degrees golden brown. Serve with powdered sugar.
Total time
1 hr 15 min
Calories
430 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Pipe noodles with plum nut step by step
Place balls in buttered form and let go again. Bake at 180 degrees golden brown. Serve with powdered sugar.
German Recipes
Fruit
Recipe
Baked yeast buns with plum jam
Knead the dough and let it go. Share the dough, fill it with plum and close it.
Ingredients
8 servings
Method
-
1
Yeast dough
Knead the dough and let it go.
-
2
Fill
Share the dough, fill with plum and close.
-
3
Putting into shape
Place balls in buttered form and let go again.
-
4
Bake
Bake at 180 degrees golden brown.
-
5
Dusting
Serve with powdered sugar.
Kitchen know-how
Tips for Baked yeast buns with plum jam
Put into shape with a small distance
Pipe noodles should grow together when rising, but still have room for expansion. Sprinkle each ball all around thinly with butter.
Let go again after the form
The filled dough pieces need a second cooking until they are visibly upholstered. Only then put into the completely preheated oven.
Variations
How to adapt this recipe
Replace plums with a solid apricot jam and use only one small teaspoon per doughling. Thin liquid filling is easier when baking.
Form the dough balls without muss and add vanilla sugar to the melted butter. Serve with compote or warm vanilla sauce after baking.
Nutrition per serving
430kcal
62.0 gCarbohydrates
9.0 gProtein
16.0 gFat
Values are estimates per serving 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 mus came to the closing edge. Use less filling, squeeze dry dough edges firmly and put the seam down.
Yeast or milk were too hot, the room too cold or the cooking too short. The formed dough must visibly gain volume before baking.
The tops are evenly golden brown and the dough pieces sound hollow at a slight knock. At one edge no moist dough must be visible.
Covered at 150 degrees with a few drops of water, heat for about ten minutes. Refresh powdered sugar only afterwards so that it does not absorb moisture.
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