It’s already been some time since I last posted a recipe for buns on the blog, so it’s time for a new one: below, I have for you a new recipe for buns with plums. I baked these yeast buns last Friday, right after I bought my plums at the store. I decided to prepare large buns that I decorated with icing after baking. If for some reason you do not like icing, you can sprinkle the buns with icing sugar or with crumble right before baking.
I start working on the buns by dissolving yeast in milk, sifting flour and icing sugar into a bowl. Whole my yeast is rising, I melt the butter in the microwave and clean the plums. First, I wash the plums, then dry them in a colander or with a paper towel and remove the stones. When the yeast is ready, I combine all the ingredients and knead the dough. Following that, the waiting time begins, as the dough must rise for at least an hour. How quickly the yeast dough rises depends, of course, on the temperature. From the risen dough, I form buns, which I also set aside to rise. The rising time of the buns is definitely shorter than that of the dough, it is between 20-25 minutes.
The risen buns go to the oven for a little over 25 minutes. The baking time really depends on your oven. I bake my buns for an average of 25 minutes. I drizzle the baked buns with icing, which I make from a combination of icing sugar and hot water. Buns with plums are delicious pastries that I recommend serving for breakfast or supper. Below, I am leaving a recipe for buns with plums and I encourage you to try them.
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Ingredients for buns with plums.
- 450 g all-purpose flour
- 1 egg “M”
- 1 egg yolk
- 80 g butter
- 100 g icing sugar
- 200 ml milk
- 7 g dry yeast
- 1 packet of vanilla sugar
- 200 g icing sugar
- 3 tablespoons of hot water
- 8 big plums
- 1 egg
How to make buns with plums.
Pour lukewarm milk into a bowl, add yeast, mix and set aside for 10 minutes.
Combine the flour, egg, egg yolk, leavened yeast, vanilla sugar and icing sugar in a large bowl. Knead for 2-3 minutes, then add the butter and continue kneading for another 6-7 minutes. Cover the bowl with a cloth and set aside in a warm place for about an hour to rise.
Transfer the risen dough to the kitchen counter and divide it into eight parts. Shape each part of the dough into a 30-centimeter long roll, and join its ends together. Next, transfer one side of the circle made of the dough to the other, so that they are shaped like a figure eight. Put the plums into the circles of the eights, then place the buns on a baking tray and set them aside to rise for 20 minutes. Brush the buns with the egg and put them in the oven preheated to 180 degrees Celsius. Bake the buns for 25-28 minutes then cool them down.
Pour icing sugar into a bowl and add hot water. Rub for 10 minutes, preferably with a hand mixer. Drizzle the icing over the cold buns.
Good to know when making buns with plums.
The dry yeast can be replaced with fresh yeast. If doing so, add 20 g of fresh yeast.
You can replace the water in the icing with lemon juice.
On Instagram, I added a few photos from the process of forming the buns.
These buns are quite large because I add whole plums for making one. If you want to get smaller buns and prepare more, you can form buns of 15-centimetre-long strings of the dough and do not twist them. Just put one half of the plum into one circle of the dough.
Do you like cakes with plums? If so, try our recipe for Shortbread cocoa cake with plums.
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