Let the aroma of freshly baked yeast buns fill your entire home. With marzipan and peaches, they taste superb.
Ingredients
- Sugar – 150 g
- Fresh yeast – 42 g
- Egg – 1 piece
- Butter – 140 g
- Almonds – 60 g
- Milk – 750 ml
- Salt – a pinch
- 18% Cream – 3 tablespoons
- Peaches in syrup – 850 g
- Vanilla pudding – 40 g
- Marzipan – 100 g
- Wheat flour – 660 g
Preparation
Step 1: Prepare the Starter Heat 250 ml of milk, it should be lukewarm. Crumble the yeast and dissolve it in milk with 20 g of sugar. Set aside for 15 minutes to rise. Mix the raw marzipan paste in 400 ml of milk and bring to a boil. Mix the remaining milk with 20 g of sugar and vanilla pudding, add to the boiling milk and bring to a boil, stirring. Pour into a bowl, cover with plastic wrap, and let it cool.
Step 2: Knead the Dough Knead smooth dough from 600 g of flour, 40 g of sugar, 60 g of softened butter, egg, salt, and yeast starter. Cover the dough and let it rise in a warm place for about 1 hour. Drain the peaches and chop them into cubes. Finely grind the almonds. Knead the crumble with the remaining butter, sugar, and flour.
Step 3: Bake the Yeast Buns Knead the dough again and divide it into 4 balls. Roll them out on a little flour, giving them a round shape (about 10-12 cm in diameter), place them on two baking sheets lined with parchment paper, and leave them for another 10 minutes to rise. Then spread marzipan cream on them, sprinkle with pieces of peaches and crumble, leaving about 1 cm of free edge around. Brush the edges of the dough with cream. Bake the trays with buns one by one in a preheated oven at 180°C for about 20 minutes. Cool them down.
