Buchteln with Plums

For the Buchteln with plums, first prepare the yeast dough. To do this, put the flour in a large bowl and make an indentation in the center. Crumble the fresh yeast, mix it with a teaspoon of sugar and the lukewarm milk and pour it into the hollow.

Mix the milk with some of the flour to make a thin dampfl and let it rest in a warm place with the lid closed for 20 minutes, until the dampfl starts to bubble.

Rinse the lemon hot, dry it and grate the peel. Add the lemon zest and sugar to the bowl and knead everything together into a smooth dough.

Dust the dough with a little flour and let it rise in a warm place with the lid closed until doubled.

Grease an oven dish with butter. Wash the plums, remove the seeds and fill each with a sugar cube.

Dust the work surface with flour, roll out the dough to a thickness of about 5 millimeters and cut into 12 equal pieces.

Place a plum on each piece of dough, cover evenly with dough and place in the oven dish with the seal side from the dough on the bottom. Cover with a fresh tea towel and let rise again in a warm place for about 20 minutes.

Preheat the oven to 200°C and bake the Buchteln on the middle shelf for about 25 minutes. Mix cinnamon and sugar and brush the still hot Buchteln with milk and sprinkle with cinnamon sugar.

Buchteln

Preparation Tip:

Serve Buchteln with plums with warm vanilla sauce.

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