Plum pastries and apple turnovers

Ingredients for 1 servings:

• 500 g wheat flour type 1050
• 75 g sugar
• 100 g butter or margarine
• 250 ml milk
• 1 egg(s)
• 1 cube of fresh yeast
• 1 pinch of salt
• 3 apples
• some lemon juice for drizzling
• 750 g plum(s)
• Flour for working
• 1 egg(s) for brushing
• possibly icing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

yeast pastries

For the dough, put the flour in a bowl. Make a well in the center. Heat 2 tablespoons of milk and dissolve the yeast in it. Stir in 1 tablespoon of sugar and pour into the well. Sprinkle a little flour over the dough. Sprinkle the remaining sugar and salt around the edge of the bowl. Cover the bowl with a cloth, place it in the oven preheated to 50°C, and let it rise for 20 to 30 minutes. Leave the door slightly open to prevent it from getting too hot. Now knead the contents of the bowl with the dough hook of the mixer, adding the softened butter, the egg, and gradually the milk. Knead until the dough pulls away from the bowl and everything is incorporated. Cover the bowl again and let it rise for another 20 to 30 minutes, until the dough has roughly doubled in size. For the fillings, pit and finely chop the plums. Peel and grate the apples, and sprinkle with a little lemon juice to prevent them from turning brown. Add sugar depending on the apples. For plum pastries, roll out half of the dough with a little flour on baking paper into a rectangle. Distribute the finely chopped plums on the dough. Leave about 5 cm free on one side. Roll up the dough using the baking paper, pressing down lightly every now and then. Brush the free end of the dough with beaten egg and press the end down firmly. Now divide the roll into about 8 pieces and place with the open side on the baking sheet. Press apart slightly and brush with egg. Let rise for another 15 minutes. Bake at 175°C (top/bottom heat) for about 20 minutes. For apple turnovers, roll out the remaining dough and use a small bowl to cut out circles about 12 cm in size. Place the grated apple in the middle of the dough. Brush the edge with egg. Then fold the dough over in half, press down and brush the pockets with egg. Let rise for another 15 minutes. Bake at 175°C (top/bottom heat) for about 20 minutes. If you like, you can drizzle the pastries with lemon icing immediately after baking.