Plum Pastries

01Method

1. 1

   Combine yeast with warm milk and a measure of sugar to create a starter mixture; allow it to rise in a warm location until bubbly. Cream butter with remaining sugar, incorporate egg yolks, then add flour, the remaining milk, salt, and the prepared starter.

2. 2

   Knead until the mixture becomes soft and pliable; transfer to a warm spot for about 30 minutes to proof. During this time, combine poppy seed with sugar in a separate bowl.

3. 3

   On a dusted work surface, roll the risen dough into a sheet approximately 5 mm thick. Cut into 8×8 cm squares.

4. 4

   Position one or two plums in the center of each square, add a spoonful of the poppy seed mixture in the middle, then drizzle with melted butter. Fold opposite corners toward the center to create a bundle shape, allowing some filling to show.

5. 5

   Arrange on parchment-lined baking sheets and let proof for approximately 30 minutes. Brush with additional melted butter and bake in a preheated 180°C oven for 30–35 minutes until golden. Dust generously with powdered sugar while still warm.