Cinnamon buns with plum jam filling

Ingredients for 1 servings:

• 250 ml milk
• 80 g sugar
• 80 g butter
• 20 g fresh yeast
• 1 egg(s)
• 1 pinch of salt
• 1 tsp lemon zest
• 1 tsp cinnamon powder
• 500 g spelt flour type 630
• 6 tbsp plum jam
• 20 g butter
• 2 tsp sugar
• Butter for the mold
• Sugar for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

makes 12 servings

Gently warm the milk and dissolve the sugar, butter, and yeast in it. Add the egg, salt, lemon zest, cinnamon, and flour, and stir with a wooden spoon until a smooth dough forms. Cover the dough and let it rise in a warm place, e.g., in the oven with the light on, until it has doubled in size. In the meantime, generously butter a baking dish and sprinkle with sugar. After it has risen, knead the dough again; it should be smooth but not sticky. Then divide it into twelve equal pieces, each weighing approximately 80g. Spread the dough slightly between your hands and add 1 teaspoon of plum jam. Gather the dough into a dumpling and place it in the baking dish, seam-down. Then cover and let it rise again for about 45 minutes. Preheat the oven to 190°C. Bake the Buchteln using conventional oven heating for about 15 minutes. Meanwhile, melt 20g of butter, mix it with the sugar, and brush it over the Buchteln. Now switch to fan-assisted baking and bake for another 15 minutes. Then increase the temperature to 200°C and finish baking the Buchteln for about 8-10 minutes using bottom heat. This creates a delicious sugar crust.