Yeast rolls with cream-peach filling
easy
120 mins
120 mins
Ingredients
- 1 cube (42 g) fresh yeast
- 190 g Sugar
- 180 g Butter or margarine
- 200 ml Milk
- 675 g Flour
- 1 pinch Salt
- 1 egg (size M)
- 1 Egg Yolk
- 375 g Whipped cream
- 2 can(s) (425 ml each; 250 g separating weight) Peaches
- 1 package Vanillin sugar
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Mix yeast and 15 g sugar. Melt 80 g fat in a saucepan, remove from heat and add the cold milk. Put 500 g flour, 60 g sugar, salt and egg into a mixing bowl. Add liquid yeast and lukewarm fat mixture and knead everything with the dough hooks of the hand mixer to a smooth yeast dough.
- 2
Cover and leave to rise in a warm place for 30-40 minutes. Meanwhile melt the remaining fat for the crumbles. Mix remaining flour and 100 g sugar and knead with the warm fat to a crumbly mass.
- 3
Knead the yeast dough again and form it into a roll on a lightly floured work surface. Cut into 12 pieces and form into oval, flat rolls. Place on two baking trays lined with baking paper and leave to rise for another 10-15 minutes.
- 4
Mix the egg yolk and 1 teaspoon of cream and spread on the rolls. Sprinkle with crumbles and bake in the preheated oven (electric: 200 °C/ gas: level 3) one after the other for 15-20 minutes.
- 5
Leave to cool on a cake rack and cut through horizontally once. Drain the peaches on a sieve and cut them into slices. Whip cream, remaining sugar and vanilla sugar until stiff.
- 6
Pour cream into a piping bag with a star-shaped spout and squirt cream onto each base. Cover with peach wedges and cover with the upper half. Arrange on a plate decorated with lemon balm.
- 7
Makes 12 buns.
Nutrition Facts
520 kcal
65 g
25 g
8 g
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