Yeast filled with plum jam

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the yeast dough, place flour, egg, 75 g sugar, 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. Meanwhile, for the sauce, pour 200 ml milk, cream, sauce powder and vanilla sugar into a tall mixing bowl and whisk with the whisks of the hand mixer for approx. 2 minutes.

2. 2

   Put it in a cold place. Form a roll from the leavened yeast dough with floured hands, cut into 6 slices. Press each slice flat on the floured palm to form a circle (approx. 10 cm Ø). Place a heaped teaspoon of plum jam in the middle of each circle, pressing the edges upwards to form a ball. Place them in a greased ovenproof dish with the pressed side down. Leave to rise again for about 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.

3. 3

   Leave to rise again for about 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. Remove the pastries from the oven, dust with icing sugar and serve with vanilla sauce

4. 4

   1 1/4 hours waiting time

Nutrition Facts

KCAL
730 kcal

CARBS
97 g

FATS
32 g

PROTEINS
14 g