Buchteln with plum jam

Name: Buchteln with plum jam
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 500 g Flour; 350 ml Milk; 1 cube (42 g) fresh yeast; 125 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 egg (size M); 125 g Butter or margarine; 100 g Plum jam; 1 TABLESPOON Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

500 g Flour
350 ml Milk
1 cube (42 g) fresh yeast
125 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 egg (size M)
125 g Butter or margarine
100 g Plum jam
1 TABLESPOON Icing sugar

Directions

1
Pour the flour into a bowl and press a depression into it. Warm 250 ml milk lukewarm. Mix yeast, 100 ml warm milk and 25 g sugar, pour into the bowl and dust with flour. Leave in a warm place for about 10 minutes. Add 150 ml warm milk, 75 g sugar, salt, lemon rind, egg and 100 g soft fat to the bowl rim.
2
Knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes until the dough has doubled in volume. Knead the dough once more and divide into 8 pieces. Press each piece a little bit flat, put plum jam in the middle as a blob. Beat the dough over the plum jam and form into balls. Place the balls close together in an ovenproof dish. Cover and leave to rise for another 10 minutes. Meanwhile melt 25 g fat. Add 100 ml of milk and 25 g sugar and heat gently until the sugar has dissolved. Pour the mixture over the cakes.
3
Cover and leave to rise for another 10 minutes. Meanwhile melt 25 g fat. Add 100 ml of milk and 25 g sugar and heat gently until the sugar has dissolved. Pour the mixture over the cakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Serve dusted with icing sugar. Serve with vanilla sauce
4
With 8 people: