Summary

Ingredients

• 350 g flour
• 75 grams sugar
• 1 pinch (s) salt
• 1 cube yeast
• 250 ml milk, lukewarm
• 1 point vanilla sugar
• 100 g marzipan paste
• 16 plums
• powdered sugar
• Butter for the mold

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Instructions

1. Mix the yeast together with the lukewarm milk and sugar in a bowl, cover and let rise in a warm place for 15 minutes.
2. In the meantime you can stone the plums and cut the marzipan mixture into 16 cubes.
3. Then add the flour, a pinch of salt and the vanilla sugar to the yeast milk and knead well. The result should be an elastic, non-sticky dough that can be rolled out easily. If it is too dry, just add a little milk. If it is too moist, add flour.
4. Roll out the finished dough on a floured work surface like pizza dough approx. 0.5 cm thin, cut out 16 circles with a diameter of approx. 7 cm with a round cutter (also works with a glass).
5. Fill each of the plums with a cube of marzipan and wrap each one in a yeast dough circle to form a ball. These are placed next to each other in a well-greased large baking dish (a springform pan is also possible) with a little space between them.
6. Brush the formed Buchteln with lukewarm milk and let rise again for about 30 minutes until the volume has at least doubled. Then they can be baked in the oven at 180 ° (top-bottom heat) for about 20 minutes.
7. Serve hot dusted with icing sugar.
8. We expect 2 Buchteln per person for dessert. Vanilla sauce tastes best with it.