Recipe with FRUCHTSTOFF

Buchteln with Plum Filling

Buchteln are soft, buttery yeast dumplings fresh from the oven. Filled with FRUCHTSTOFF Plum, a jam and fruit spread with 67% fruit and 10% honey, they're a lovely treat with coffee or as a sweet main course, often served with vanilla sauce.

⏱ Prep 40 min · Proving/chilling time 90 min · Cooking/baking time 30 min · Total 2 hrs 40 min · 12 buns

Ingredients

• 500 g plain flour (Type 405)
• 1 cube fresh yeast (42 g)
• 60 g sugar
• 250 ml lukewarm milk
• 60 g soft butter
• 2 egg yolks
• 1 pinch of salt
• Zest of 1/2 organic lemon
• 1 jar FRUCHTSTOFF Plum (200 g)
• 80 g melted butter, for brushing
• Icing sugar for dusting
• Butter for the tin

Method

1. Put the flour into a bowl, mix the yeast with 1 tbsp sugar and a little lukewarm milk, then leave to rise in a well for 10 minutes.
2. Add the remaining sugar, remaining milk, soft butter, egg yolk, salt and lemon zest, then knead into a smooth, supple dough.
3. Cover the dough and leave to rise in a warm place for about 60 minutes, until clearly risen.
4. Grease a baking dish or a 26 cm springform tin. Stir FRUCHTSTOFF Plum until smooth.
5. Divide the dough into 12 equal pieces. Flatten each piece, place a teaspoon of plum in the centre, fold the edges over the filling and seal firmly.
6. Place the buns seam-side down in the tin, brush with melted butter and leave to rise for a further 30 minutes.
7. Preheat the oven to 180°C top/bottom heat and bake the buns for about 30 minutes until golden brown.
8. Dust with icing sugar while warm and serve with vanilla sauce, if you like.

Tip: When filling, don't spread the jam right to the edge, so the buns seal properly.

Fruit spread used: View FRUCHTSTOFF Plum in the shop →

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