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1 sachet dry yeast or 40g fresh yeast
450g strong plain white flour
1 tsp sugar
90ml warm water

70g butter
140g milk
1 egg (size M)

45g butter (spread)
plum jam (filling)


Preparation of the yeast sponge :

  • Fill entire flour into a bowl and form a small hole in the middle.
  • In there dissolve the yeast with sugar in water.
  • Dust a little flour over and rest about 15 minutes.

  • In the meantime melt the butter and then mix with 140ml milk.
  • Add this mixture and an egg to the dough and knead well.
  • Rest for about 1 hour.

  • Divide the dough into 15 equal parts.
  • Flatten them into circles (height 1cm, diameter 8cm).
  • Put on each circle a teaspoon of jam (plum jam is the best but any other flavour works as well).
  • Close all the edges of the circle to a ball.
  • Place them (with the seam looking down) into a baking pan and spread melted butter on all sides of each ball.
  • Let them rise before baking for about 15 minutes.

  • Bake them at 180 ° C for 30 minutes (or until they turned brown).
  • Serve them hot with some custard!