Name: Buchteln with Plum Butter (Baked Yeast Dumplings)
Prep time: 30 min
Cook time: 30 min
Total time: 110 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 125 ml milk (lukewarm); 17 g fresh yeast; 250 g plain flour; 25 g icing sugar; 0.5 tsp salt; 1 tsp vanilla sugar; 1 egg yolk (large); 30 g butter (softened); 1 unwaxed lemon (zest only, finely grated); 150 g plum butter (Powidl) (or apricot jam; about 1 heaped tsp per piece of dough); 60 g butter (melted, for dipping); butter (softened, for the dish); icing sugar (for dusting); vanilla sauce (optional, on the side)

Preparation

Warm the milk until lukewarm, crumble in the yeast and whisk until dissolved. Sift the flour and icing sugar into a bowl, add the yeast milk, salt, vanilla sugar, egg yolk, soft butter and lemon zest and knead for about 5 minutes to a smooth dough.
Cover the dough and leave in a warm place for 30 minutes to rise.
Melt the butter for dipping and let it cool; grease an ovenproof dish with soft butter. Divide the dough into equal pieces of about 40 g, which makes around 12.
Roll each piece out on a lightly floured surface to about 1 cm thick, put a heaped teaspoon of plum butter in the middle and press the dough firmly together over it.
Dip each bun in the melted butter and place them seam side down, close together, in the dish. Leave in a warm place for another 20 minutes.
Preheat the oven to 170 °C (conventional, top and bottom heat) and bake the buns on the second shelf from the bottom for 25 to 30 minutes, depending on size.
Dust with icing sugar and serve ideally lukewarm, with vanilla sauce if you like.

Drink with it

Sweet wine · excellent match
Beerenauslese from Burgenland or Riesling Auslese
Honey and dried fruit notes meet the plum butter, and the acidity of the sweet wine cuts through the butter in the yeast dough.
Which wine goes with dessert? Comparing sweetness deliberately
Fruit brandy · excellent match
Zwetschgenbrand (plum brandy), neat and at room temperature in a small glass
Plum meets plum, and both Powidl and plum brandy come from the same Bohemian-Austrian sweet-pastry tradition; the dry spirit takes the heaviness off the buttery sweetness.
What is Calvados? Apple brandy with origin
Sparkling wine · good match
Moscato d'Asti, well chilled
Low alcohol, light sweetness and bubbles make the warm, buttery dough feel lighter.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Fortified wine · good match
Ruby Port, lightly chilled
Dark plum and cherry fruit in the port carry on from the plum butter, and its sweetness keeps pace with the icing sugar.
Port wine: understanding Ruby, Tawny, and Vintage
Cream liqueur · good match
Eierlikör (egg liqueur, similar to advocaat), in a small glass
Vanilla and egg yolk in the liqueur go with the vanilla sauce and the soft yeast dough.

Preparation

Warm the milk until lukewarm, crumble in the yeast and whisk until dissolved. Sift the flour and icing sugar into a bowl, add the yeast milk, salt, vanilla sugar, egg yolk, soft butter and lemon zest and knead for about 5 minutes to a smooth dough.
Cover the dough and leave in a warm place for 30 minutes to rise.
Melt the butter for dipping and let it cool; grease an ovenproof dish with soft butter. Divide the dough into equal pieces of about 40 g, which makes around 12.
Roll each piece out on a lightly floured surface to about 1 cm thick, put a heaped teaspoon of plum butter in the middle and press the dough firmly together over it.
Dip each bun in the melted butter and place them seam side down, close together, in the dish. Leave in a warm place for another 20 minutes.
Preheat the oven to 170 °C (conventional, top and bottom heat) and bake the buns on the second shelf from the bottom for 25 to 30 minutes, depending on size.
Dust with icing sugar and serve ideally lukewarm, with vanilla sauce if you like.

Drink with it

Sweet wine · excellent match
Beerenauslese from Burgenland or Riesling Auslese
Honey and dried fruit notes meet the plum butter, and the acidity of the sweet wine cuts through the butter in the yeast dough.
Which wine goes with dessert? Comparing sweetness deliberately
Fruit brandy · excellent match
Zwetschgenbrand (plum brandy), neat and at room temperature in a small glass
Plum meets plum, and both Powidl and plum brandy come from the same Bohemian-Austrian sweet-pastry tradition; the dry spirit takes the heaviness off the buttery sweetness.
What is Calvados? Apple brandy with origin
Sparkling wine · good match
Moscato d'Asti, well chilled
Low alcohol, light sweetness and bubbles make the warm, buttery dough feel lighter.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Fortified wine · good match
Ruby Port, lightly chilled
Dark plum and cherry fruit in the port carry on from the plum butter, and its sweetness keeps pace with the icing sugar.
Port wine: understanding Ruby, Tawny, and Vintage
Cream liqueur · good match
Eierlikör (egg liqueur, similar to advocaat), in a small glass
Vanilla and egg yolk in the liqueur go with the vanilla sauce and the soft yeast dough.

Buchteln with Plum Butter (Baked Yeast Dumplings)

Preparation

Drink with it

Beerenauslese from Burgenland or Riesling Auslese

Zwetschgenbrand (plum brandy), neat and at room temperature in a small glass

Moscato d'Asti, well chilled

Ruby Port, lightly chilled

Eierlikör (egg liqueur, similar to advocaat), in a small glass

This pairs well too.

American Apple Pie with Shortcrust Lid

Apple Crumble

Baked Apple in a Nut Coating (Bratapfel)

Baked Apples with Vanilla Sauce (Bratapfel)

Buchteln with Plum Butter (Baked Yeast Dumplings)

Preparation

Drink with it

Beerenauslese from Burgenland or Riesling Auslese

Zwetschgenbrand (plum brandy), neat and at room temperature in a small glass

Moscato d'Asti, well chilled

Ruby Port, lightly chilled

Eierlikör (egg liqueur, similar to advocaat), in a small glass

This pairs well too.

American Apple Pie with Shortcrust Lid

Apple Crumble

Baked Apple in a Nut Coating (Bratapfel)

Baked Apples with Vanilla Sauce (Bratapfel)