Buchteln with compote filling and zabaglione

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, 60 g sugar, salt, 50 g butter and 2 eggs into a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes

2. 2

   For the compote, wash and halve the plums and remove stones. Cut the plums into small pieces. Boil up juice and 20 g sugar in a pot. Stir starch and 1 tbsp. water until smooth. Add starch to the juice and simmer for about 1 minute. Add plum pieces, remove from heat and let cool

3. 3

   Roll out the yeast dough on a floured work surface and cut out approx. 11 circles (each approx. 9 cm Ø). For this, knead the dough residues again and roll out again. Let the dough circles rise again for about 15 minutes. Place 1 tsp. plum compote in the middle of each circle. Press the circles together from the edge. Place the filled dough pieces in a greased, ovenproof dish with the smooth side facing upwards. Melt 10 g butter in a small saucepan. Spread the pastry on the cakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 40 minutes. Take out and let cool in the tin for about 15 minutes

4. 4

   Meanwhile, for the zabaglione, mix the egg yolks, 1 egg and 120 g sugar in a metal bowl with a whisk until creamy. Whip the metal bowl over a warm water bath. Add Madeira bit by bit. Beat the mixture until it has about doubled in volume. Sprinkle icing sugar over the pastry and serve with the zabaglione

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
330 kcal

CARBS
54 g

FATS
9 g

PROTEINS
8 g