for the batter:
flour for rolling out the dough
oil w/o taste of its own for oiling the casserole
for the filling:
sour cream (20%)
plums (cleaned, pitted, chopped)
for the topping:
liquid whipping cream
handheld electric mixer
casserole (32 cm)
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.
Prep Time includes resting of the dough.