Buchty with Plum Jam

Make the sponge: in warm milk (200 ml, about 37°C) dissolve the dry yeast and 1 tbsp sugar, add 2 tbsp wheat flour, stir, and leave in a warm draft-free spot for 15 minutes until bubbly and foamy.

Sift the remaining wheat flour into a large bowl, add the rest of the sugar, salt, vanilla sugar, and lemon zest. Pour in the risen sponge, beat in the egg, and add 60 g melted butter. Knead a soft, slightly sticky dough: by hand for 10 minutes, or with a stand mixer fitted with a dough hook for 5 minutes, until smooth and elastic.

Cover the bowl with a towel and let the dough rise in a warm place for 60 minutes, until doubled in volume.

While the dough is rising, mix the plum jam with the rum until smooth — this will be the filling.

Punch down the risen dough and divide it into 12 equal pieces of 65-70 g each. Roll each piece out with a rolling pin into a round about 9-10 cm in diameter, place a heaping tablespoon of filling in the center, gather the edges up over it and pinch tightly to seal, then shape into a neat ball. Shaping all the buns should take about 15 minutes.

Generously grease a baking dish about 24×32 cm with butter. Arrange the buns seam-side down, packed tightly against one another so they'll join together at the sides as they bake. Brush the tops with 15 g melted butter, cover with a towel, and let rise for a second time for 20 minutes.

Bake the buns in an oven preheated to 180°C for 30-35 minutes, until evenly golden-brown.

As soon as the buns come out of the oven, brush them generously with the remaining melted butter (15 g) while still hot — this will make the crust soft and glossy. Let cool in the dish for 15 minutes.

Transfer the buns to a plate, pulling them apart by hand along the joined sides, and dust generously with powdered sugar before serving.