Plums, homemade strawberry jam, and delicate yeast dough scented with vanilla and nutmeg create beautifully moist buns, perfect with coffee or as a sweet afternoon snack.
The dough is made from a mix of plain and semi-coarse flour, butter, and lard, which keep the buns fluffy and moist. Before baking, brush them with melted fat, and after baking, use a mixture with a splash of rum for a tasty finish. The original recipe does not specify the exact rising time, temperature, or baking duration, so rely on the appearance of the dough and the golden color of the buns.
What You’ll Need
For the yeast dough:
- 250 g plain flour,
- 250 g semi-coarse flour,
- a pinch of salt,
- 60 g powdered sugar,
- 3 egg yolks,
- 250 ml milk,
- 30 g softened butter,
- 30 g softened lard,
- 1/2 cube of yeast,
- a generous pinch of nutmeg,
- a little vanilla essence.
For the filling:
- plums,
- homemade strawberry jam.
For brushing and finishing:
- melted butter,
- melted lard,
- a little rum.
The original recipe does not specify the exact amount of filling, fat for brushing, or rum, so adjust according to the number and size of buns you are making.
Step-by-Step Preparation:
1. Preparing the ingredients: Let the butter and lard for the dough soften ahead of time. Warm the milk slightly as needed so it’s suitable for making the starter. In a large bowl, mix the plain and semi-coarse flour with a pinch of salt.
2. Making the starter: Take some of the 250 ml milk and 60 g sugar for the starter. Add half a cube of yeast, mix, and let it rise. Do not add any extra sugar or milk beyond the stated amount.
3. Making the dough: Add the risen starter to the flour, along with the remaining milk and sugar, three egg yolks, softened butter and lard. Flavor the dough with a generous pinch of nutmeg and a little vanilla essence.
4. Kneading and rising: Work everything together thoroughly until you have a smooth and elastic yeast dough. Cover and let it rise. The original recipe does not specify the rising time, so go by when the dough visibly increases in volume and feels light and airy.
5. Preparing the filling: Prepare the plums for filling the buns and have the homemade strawberry jam ready. Adjust the amount of both fillings according to the size of each bun so they can be safely sealed and the filling does not leak out during baking.
6. Shaping the buns: Divide the risen dough into suitably sized pieces. Flatten each piece, fill with plums or homemade strawberry jam, and seal the edges well. Place the shaped buns seam side down into a prepared baking dish.
7. Brushing and baking: Melt the butter and lard and brush the buns with the mixture so they don’t stick together during baking and their surface stays moist. Place the baking dish in a preheated oven. Since the original recipe does not specify the temperature or time, bake the buns until golden brown, checking them regularly.
8. Finishing: Add a little rum to some of the melted butter and lard. Brush the freshly baked buns with this mixture as soon as they come out of the oven. This enhances their aroma and helps keep the surface pleasantly moist.
9. Serving: Let the baked buns cool briefly so they can be easily separated and the filling isn’t too hot. Serve as a sweet snack or dessert with coffee or tea.
How to Tell if the Dough Has Risen Properly
The original recipe does not specify the exact rising time, as it depends on room temperature and yeast activity. The dough should visibly increase in volume, be elastic, and feel light. Do not leave it in a cold place or in a draft.
How to Prevent the Filling from Leaking
Keep the edges of each piece of dough clean and press them together carefully after filling. Place the buns seam side down. For strawberry jam, use just enough filling so the dough can be sealed securely.
Final Tip
Use the melted butter and lard in two stages. First, brush the shaped buns before baking, then add a little rum to the mixture and brush the baked dessert. The combination of butter and lard is what makes the dough so moist and tasty.
