Delicious yeast buns according to our pastry chef’s recipe. They work great as a sweet second breakfast!
Ingredients
- Sugar – 100 g
- Vanilla sugar – 1 packet
- Fresh yeast – 25 g
- Eggs – 4 pieces
- Butter – 50 g
- Rye flour – 180 g
- Milk – 150 ml
- Salt – 2 pinches
- Wheat flour – 180 g
Caramelized pears and plums
- Brown sugar – 40 g
- Cinnamon – 0.5 teaspoon
- Pear – 2 pieces
- Plum – 250 g
- Gelatin sugar 1:1 – 100 g
Preparation
Combine the marinade ingredients. In a bowl, sift the wheat and rye flour. Make a well in the center. Mix the yeast with 2 tablespoons of sugar, add warm milk, and pour the mixture into the well. Mix a bit of flour with the liquid, cover with a clean cloth, and set aside to rise.
Beat the egg yolks with the remaining sugar and vanilla sugar. Pour into the risen starter. Add salt and knead everything thoroughly. Once the ingredients are combined, add melted butter. Knead the dough for about 10 minutes, dust with flour, cover the bowl with a cloth, and set aside to rise. The dough should double in volume. Spread the filling over the pork loin.
Wash the pears, core them, and cut into 5 x 5 mm cubes. Place the pears on a dry pan, sprinkle with gelatin sugar, and caramelize them over medium-high heat, stirring constantly. Drain the fruits in a sieve so that the juice drips onto a clean pan. Place plum halves, pitted, on the pan. Caramelize the plums on both sides. Finally, sprinkle the plums with cinnamon, remove from heat, and set aside to cool.
Knead the risen dough again with a little flour. Place it on a floured board, divide it into 10 equal parts, form each into a nice ball, and place on baking sheets lined with parchment paper (leave enough space between the buns). Set aside to rise. Once the buns have risen, make a dent in the center of each one with a diameter of about 3-4 cm. Place caramelized pear in the center, then place a plum in the middle (with the pit hole facing up). Fill the pit hole with some more caramelized pear. Brush the buns with egg white and sprinkle with brown sugar. Leave the prepared buns for another 5-10 minutes, then place the baking sheets individually in an oven preheated to 190°C, and bake for about 10-12 minutes.
