Buchty with Plum Jam and Quark

01Method

1. 1

   Make the starter: stir a pinch of sugar and the crumbled yeast into the lukewarm milk. Leave in a warm spot until it starts to foam.

2. 2

   Sift the flour into a large bowl and add the lemon zest, salt, melted butter, and oil. Pour in the foamy yeast mixture and knead everything together into a smooth dough.

3. 3

   Cover the dough with a clean kitchen towel and leave to rise in a warm place for 30–45 minutes. If it feels too soft, work in a little extra flour.

4. 4

   Meanwhile, prepare both fillings: mix the plum jam thoroughly with the rum; in a separate bowl, combine the quark with the sugar, lemon juice, and lemon zest.

5. 5

   Pinch off equal-sized pieces of the risen dough. Flatten each piece in the palm of your hand, place a spoonful of your chosen filling in the centre, then pull the edges up and pinch them firmly together to seal.

6. 6

   Roll the filled buns gently in melted butter, then nestle them snugly side by side in a greased baking dish.

7. 7

   Preheat the oven to 180 °C and bake the buns for 20–30 minutes, until golden. Adjust the time to suit your oven.

8. 8

   While the buns are still warm, brush them with a mixture of butter and a splash of rum, then shower generously with vanilla sugar and powdered sugar.