Buchteln with plum jam and vanilla sauce

Name: Buchteln with plum jam and vanilla sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Flour; 1 egg (size M); 130 g Sugar; 1/4 TEASPOON + 1 pinch of salt; 75 g Butter or margarine; 700 ml + 5 tablespoons of milk; 1/2 cube (21 g) fresh yeast; 1 Vanilla pod; 1-2 TABLESPOONS Cornstarch; 1 Egg yolk (size M); 90 g Plum jam (approx. 15 g per teaspoon); 30 g Almond kernels without skin; 1 TEASPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Flour
1 egg (size M)
130 g Sugar
1/4 TEASPOON + 1 pinch of salt
75 g Butter or margarine
700 ml + 5 tablespoons of milk
1/2 cube (21 g) fresh yeast
1 Vanilla pod
1-2 TABLESPOONS Cornstarch
1 Egg yolk (size M)
90 g Plum jam (approx. 15 g per teaspoon)
30 g Almond kernels without skin
1 TEASPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the yeast dough, place flour, egg, 75 g sugar, 1/4 teaspoon salt and 25 g fat in flakes in a mixing bowl. Warm 125 ml milk lukewarm, remove from the heat, crumble the yeast into it and dissolve while stirring. Pour onto the flour mixture and knead into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 50 minutes. Cut the vanilla pod lengthwise and scrape out the pulp. Bring 450 ml milk, vanilla pulp, 30 g sugar and 1 pinch of salt to the boil, turn off the stove.
2
Whisk 5 tbsp. milk, starch and egg yolk, stir into the milk and simmer for about 1 minute in the after-heat. Pour into a sauce boat and let cool off. Form yeast dough into a roll with floured hands, cut into 6 slices. Press each slice flat on the floured palm to form a circle (approx. 10 cm Ø). Place 1 heaped teaspoon of plum puree in the middle of each circle, pressing the edges upwards to form a ball. Place the squeezed side down in a greased ovenproof dish (approx. 20 x 20 cm; 1 1/2 litre capacity). Leave to rise again for approx. 30 minutes. In the meantime melt 50 g of fat for the glaze. Add 125 ml milk and 25 g sugar. Pour over the passed baked pastries.
3
Place 1 heaped teaspoon of plum puree in the middle of each circle, pressing the edges upwards to form a ball. Place the squeezed side down in a greased ovenproof dish (approx. 20 x 20 cm; 1 1/2 litre capacity). Leave to rise again for approx. 30 minutes. In the meantime melt 50 g of fat for the glaze. Add 125 ml milk and 25 g sugar. Pour over the passed baked pastries. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Cover if necessary after half the baking time. Chop the almonds. Remove the cakes from the oven, dust with icing sugar and sprinkle with almonds. Add vanilla sauce
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Cover if necessary after half the baking time. Chop the almonds. Remove the cakes from the oven, dust with icing sugar and sprinkle with almonds. Add vanilla sauce
5
Waiting time 1 hour