Buchteln with plum jam and vanilla sauce
very easy
60 mins
60 mins
Ingredients
- 100 ml + 1/8 l + 1/2 l milk
- 275 g + some flour
- 1 Egg (Gr. M)
- 75 g + 4 tablespoons sugar
- 7-10 Tbsp Salt
- 25 g soft + 5 tablespoons butter
- 1/2 cube (21 g) fresh yeast
- 7-10 Tbsp Grease
- 8 heaped teaspoon plum jam
- 2 TABLESPOONS whole almonds (without skin)
- 7-10 Tbsp 1 P. Vanilla sauce powder (for 1/2 l milk; for boiling)
- 7-10 Tbsp 1 P. Bourbon vanilla sugar
- 7-10 Tbsp Icing sugar
Directions
- 1
Warm 100 ml of milk lukewarm. Put 275 g flour, egg, 75 g sugar, 1 pinch of salt and 25 g butter in flakes in a bowl. Crumble the yeast into the milk, dissolve while stirring. Pour into the flour mixture.
- 2
Knead everything into a smooth dough with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 45 minutes.
- 3
Grease a round ovenproof dish. Knead the yeast dough again with floured hands and form into a roll (5-6 cm Ø). Cut into 8 slices. Press each slice flat on a little flour (about 10 cm Ø).
- 4
Place 1 teaspoon of plum jam in the middle of each dough and form into cakes. Place in the mould with the seam facing down. Cover and leave to rise in a warm place for about 30 minutes.
- 5
In the meantime, preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Heat 1/8 l milk and 2 tablespoons sugar. Melt 5 tablespoons of butter in it. Pour over the baked pastry. Bake in the hot oven for 25-30 minutes.
- 6
Possibly cover after half the baking time.
- 7
Roughly chop the almonds. For the vanilla sauce, remove 4 tbsp. milk from 1/2 l milk and mix with sauce powder. Boil up the remaining milk, 2 tbsp. sugar and vanilla sugar. Stir in the sauce powder and simmer for about 1 minute.
- 8
Serve with warm or cold vanilla sauce. Dust with icing sugar and sprinkle with almonds. Add the rest of the vanilla sauce.
Nutrition Facts
370 kcal
51 g
14 g
8 g
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