bun disaster #2 w/ plums

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My 1st adventure in buns (here) made me try another one. This time I worked w/ yeast & sour cream.

This means: I made a dough w/ dry yeast & kneaded it & rolled it out. Furthermore I used sour cream for the filling… which was dotted w/ chopped plums instead of chopped apricots.

Finally I had created a casserole full of bun mess topped w/ sticky vanilla cream icing.

 

 

Concerning the yeast… I told you last time that I always have trouble w/ the yeast working for… hours or so – how long? If it’s too long I’m not patient enough I think. So I always try to shorten the yeast working time.

However, the result?

Let’s start…

There is the dough:

  • flour
  • dry yeast
  • melted butter
  • milk
  • sugar
  • an egg.

There is the filling:

  • sour cream
  • sugar
  • corn starch
  • an egg
  • …& chopped plums.

At 1st we melt the butter & stir in the milk & dissolve the sugar. Finally we add the egg. The mix should be lukewarm.

We mix the flour & the dry yeast, add the lukewarm liquid & combine everything w/ our handheld electric mixer.

Then we kead the dough a little … & finally roll out the dough as rectangular as possible. Always work on a slightly floured surface!

 

 

I let it rest for about 30 min. (Maybe that was too short!)

Somewhat later before proceeding w/ the filling it’s time to preheat the oven to 160°C w/ fan.

We clean the plums, remove the pits & chop the plums.

Now we mix sour cream, sugar, corn starch & an egg. You can do it w/ a tablespoon or an egg whip.

We distribute everything evenly over the dough.

 

 

Now it’s time to roll up the dough & cut it into 8 pieces.

 

 

The buns will fit in our slightly oiled casserole & the casserole marches into the preheated oven.

 

 

About 35 min later…

…& after having cooled down to room temperature we cover all w/ a vanilla cream icing made from vanilla extract, cream & icing sugar.

 

 

Enjoy!

 

plum buns
Prep Time45 mins
Cook Time35 mins
Servings: 8
ingredients
for the batter:
  • 400 g all-pupose flour
  • 1 packet dry yeast
  • 125 ml milk
  • 1 tbsp vanilla sugar
  • 60 g butter
  • 1 egg
  • some flour for rolling out the dough
  • some oil w/o taste of its own for oiling the casserole
for the filling:
  • 150 g sour cream (20%)
  • 1 tbsp vanilla sugar
  • 1 egg
  • 1 tbsp corn starch
  • 150 g plums (cleaned, pitted, chopped)
  • 1 tsp ground cinnamon optional
for the topping:
  • 150 g icing sugar
  • 3 tbsp liquid whipping cream
  • 1 drop vanilla essence
equipment:
  • handheld electric mixer
  • rolling pin
  • casserole (32 cm)
  • egg whip
how to...
  • Preheat the oven to 160° C w/ fan.
  • Let the egg rest in some warm water if coming just out of the fridge.
  • Carefully melt the butter & add the milk & the vanilla sugar. The liquid should be lukewarm.
  • Mix flour & dry yeast. Add milk mix & egg; combine w/ your handheld electric mixer.
  • Knead the dough & roll it out on a floured surface as rectangular as possible. (I used a wooden board of 30 x 50 cm.) Let it rest for about 30 min.
  • In the meantime mix sour cream, egg, corn starch & vanilla sugar w/ a spoon or an egg whip until well combined.
  • Distribute the filling evenly over the dough.
  • Clean, pit & chop the plums & distribute them over the filling.
  • Roll up the batter from the long side, cut it into 8 pieces & arrange the pieces in the slightly oiled casserole.
  • Let it bake for about 35 min.
  • optional: Sprinkle some vanilla sugar over the hot surface to get some more plum juice flowing.
  • As soon as cooled down to room temperature combine icing sugar, liquid whipping cream & vanilla essence & distribute generously over the buns.
Notes
Prep Time includes resting of the dough.

 

(information on equipment)

 

 

 

The buns were fine. I liked the flavor, the overall combination of vanilla, cake, plums & sugar…

However, I wasn’t too satisfied.

Compared to my 1st try the dough wasn’t so fluffy as well as the filling wasn’t so sticky – to be honest: the filling had vanished into the dough. Sour cream seems not strong enough for creating a robust filling layer (like ricotta).

Plums were fine, but somewhat more plums would have been even finer.

 

 

 

The businesswoman w/ too many office hours thinks 

Maybe I should have let the dough rest some more time… Add some more chopped plums… Add ricotta instead of sour cream…

Nevertheless I was happy w/ the buns for some days – always in the afternoon when longing for some power stuff to my espresso.

 

 

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