Print Recipe
plum buns
Prep Time45 mins
Cook Time35 mins
Servings: 8
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
  • 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.
Prep Time includes resting of the dough.