Plum dumplings

Ingredients for 1 servings:

• 400 g plums
• 140 g sugar
• 50 ml apple juice
• ½ stalk(s) cinnamon
• 100 ml milk, warm
• 20 g yeast
• 250 g flour
• 1 pinch of salt
• 1 tsp lemon peel
• 3 egg yolks
• 1 m.-sized egg(s)
• 40 g butter
• 2 tbsp cream
• powdered sugar
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

the alternative to plum cake, enough for 6 people

Wash, stone, and dice the plums. Bring to a boil with 100g of sugar, apple juice, and the cinnamon stick, stirring constantly. Reduce to a mushy consistency over low heat for about 30 minutes, stirring occasionally. Remove the cinnamon stick and let the jam cool. Meanwhile, for the yeast dough, combine the milk, remaining sugar, and yeast in a large mixing bowl and let it rise briefly. Add the flour, salt, lemon zest, 2 egg yolks, a whole egg, and butter to the yeast milk. Knead into a smooth dough using the dough hook of a hand mixer or in a food processor. Cover and let rise in a warm place for about 45 minutes. Grease a casserole or springform pan (about 20cm in diameter). Knead the dough again vigorously and divide it into about 12 equal portions. Press each one apart slightly, fill it with 1 teaspoon of plum jam, and shape it into a round shape. Place it in the pan with the seams facing down. Let rise for another 20 minutes. Preheat oven to 180°C. Whisk the remaining egg yolk and cream. Brush the Buchteln with this mixture. Bake in the hot oven for about 40 minutes until golden brown. Serve lukewarm, for example, with vanilla sauce.