- For the dough
- 500 grams Pastry flour
- 1 packet Dry yeast
- 125 grams Sugar
- 1 packet Vanilla sugar
- 1 teaspoon Lemon peel (organic)
- 1 pinch Salt
- 1 Egg (size M)
- 200 milliliters lukewarm Milk
- 100 grams melted, cooled Butter
- 250 grams Plum butter
For the dough, mix the flour with dry yeast in a bowl. Add the sugar, vanilla sugar, lemon zest, salt, egg, milk and butter into the flour. Process with the dough hook of the hand mixer to a smooth dough. Cover the dough and let rise for about 30 minutes in a warm place, until the dough has increased visibly.
Knead the dough on a floured surface briefly and shape into a log. Cut the log into about 15 piece and shape into small balls. Flatten each ball slightly and press a small cavity in the middle. Fill the cavity with a teaspoon of plum butter and shape again into small balls or buns.
Melt the butter and place in a baking dish. Place the stuffed buns into the baking dish at some distance from each other. Mix the egg yolk and milk together, and brush the buns with it. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 25 minutes.
Serve the buns dusted with powdered sugar.