Crumble the yeast into the lukewarm milk with a teaspoon of the sugar and leave for 10 minutes to activate.

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

1. Crumble the yeast into the lukewarm milk with a teaspoon of the sugar and leave for 10 minutes to activate.
2. 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.
3. Cover the dough and leave it in a warm place for about 60 minutes until doubled.
4. 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.
5. Leave to rise for another 20 minutes, then bake in an oven preheated to 180 °C for about 30 minutes until golden.
6. Dust the cooled buns with icing sugar.