Marzipan plum buns

Ingredients for 1 servings:

• 350 g flour
• 75 g sugar
• 1 pinch of salt
• 1 cube of yeast
• 250 ml milk, lukewarm
• 1 tbsp vanilla sugar
• 100 g marzipan paste
• 16 plums
• powdered sugar
• Butter for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 40 minutes

makes 16 Buchteln

In a bowl, mix the yeast with the lukewarm milk and sugar, cover and let rise in a warm place for 15 minutes. In the meantime, pit the plums and cut the marzipan mixture into 16 cubes. Then add the flour, a pinch of salt and the vanilla sugar to the yeast milk and knead well. You should have an elastic, non-sticky dough that is easy to roll out. If it is too dry, simply add a little milk. If it is too wet, add flour. Roll out the finished dough on a floured surface like pizza dough until it is about 0.5 cm thick. Using a round cutter (a glass will also work), cut out 16 circles with a diameter of about 7 cm. Fill each plum with a cube of marzipan and wrap each one in a circle of yeast dough to form a ball. Place these next to each other in a well-greased large baking dish (a springform pan will also work). Brush the finished Buchteln with lukewarm milk and let them rise again for about 30 minutes, until they have at least doubled in size. Then bake them in the oven at 180°C (conventional heat) for about 20 minutes. Serve while still hot, dusted with powdered sugar. For dessert, we recommend serving two Buchteln per person. Vanilla sauce is best served with them.