Baked yeast buns with plum butter
- Vegetarian
Derived from ingredients – check the package label.
- Good for breakfast
- Good for a snack
Less suited for lunch.
Yeast-dough buns filled with plum butter and baked side by side. Makes 12 buns; one serving is 1 bun.
12 servingsFinal yield 1,300 g
Ingredients
- 2.5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
- 0.5 cubesBAKING YEAST, FRESH
- 1 dlSUGAR
- 500 gFLOUR, WHEAT FLOUR, SEMI-COARSE
- 2 gSALT, AVERAGE
- 1 packetVANILLIN SUGAR
- 55 gEGG WITHOUT SHELL
- 1 piece · mediumEGG YOLK, 34% OF EGG MASS
- 100 gBUTTER, UNSALTED
- 2 dlPLUM MARMALADE
- 30 gBUTTER, UNSALTED
- 5 gBUTTER, UNSALTED editorial addition
- 2 15 ml tablespoonSUGAR
Method
- Crumble the yeast into the lukewarm milk with a teaspoon of the sugar and leave for 10 minutes to activate.
- Mix the flour with the remaining sugar, salt and vanilla sugar, add the starter, egg, yolk and melted butter and knead into a smooth dough.
- Cover the dough and leave it in a warm place for about 60 minutes until doubled.
- Divide into 12 pieces, flatten each, fill with a spoonful of plum butter and seal; place seam-side down in the greased tin and brush each with butter.
- Leave to rise for another 20 minutes, then bake in an oven preheated to 180 °C for about 30 minutes until golden.
- Dust the cooled buns with icing sugar.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 4,080.3 kcal
- Protein
- 81.3 g
- Fat
- 137.9 g
- Carbohydrate
- 610.6 g
- Total carbohydrate (by difference)
- 626.4 g
- Fibre (Fineli)
- 22 g
- Saturated fatty acids
- 80.8 g
- Sodium
- 967.2 mg
- Salt (sodium × 2.5)
- 2.4 g
Per serving
- Energy
- 340 kcal
- Protein
- 6.8 g
- Fat
- 11.5 g
- Carbohydrate
- 50.9 g
- Total carbohydrate (by difference)
- 52.2 g
- Fibre (Fineli)
- 1.8 g
- Saturated fatty acids
- 6.7 g
- Sodium
- 80.6 mg
- Salt (sodium × 2.5)
- 0.2 g
Per 100 g of finished food
- Energy
- 313.9 kcal
- Protein
- 6.3 g
- Fat
- 10.6 g
- Carbohydrate
- 47 g
- Total carbohydrate (by difference)
- 48.2 g
- Fibre (Fineli)
- 1.7 g
- Saturated fatty acids
- 6.2 g
- Sodium
- 74.4 mg
- Salt (sodium × 2.5)
- 0.19 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Sulphites
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0