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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?
There is the dough:
- dry yeast
- melted butter
- an egg.
There is the filling:
- sour cream
- 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.
- 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
- 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
- 150 g icing sugar
- 3 tbsp liquid whipping cream
- 1 drop vanilla essence
- handheld electric mixer
- rolling pin
- casserole (32 cm)
- egg whip
- 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.
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.