Photos: Borbála Zergi
In my previous post I already wrote about my obsession with fall because I find it one of the most inspiring and beautiful seasons of the year. It’s no wonder that cinnamon keeps turning up in my recipes lately. This versatile ingredient reminds me of he browning leaves and the warmth of our home when the weather turns grey and foggy outside. I love this season so so much and today’s plum recipe couldn’t be the same yumminess without using a generous amount of this sweet spice.
These rolls are really similar to a certain Hungarian sweet roll called “bukta” which I have really happy memories of from my childhood. On the other hand, it was always something my Grandma would make because the dough was made with yeast which requires experience to work with thus I thought it was only possible for adults to make them and the process looked quite difficult too. 🙂 Finding a yeasty dough recipe that actually works can be challenging but I think I managed to come up with a recipe that actually works every time if you follow the steps bellow. There are three crucial elements we need to pay attention to when it comes to yeast: first is temperature, second is the activator and third is the yeast itself. We need to make sure that the water is warm enough for the yeast but we have to be careful: too warm and the yeast is ruined, too cold and the yeast won’t activate. We need to keep the water at about 30-35 degrees Celcius. We need sugar which will activate the yeast and also we need to check if the yeast is expired or not. An expired pack of yeast can easily ruin our rolls.
To have a bite of the soft, juicy plum roll is priceless. Making it ourselves is even better. Find recipe below and get bakin’. 🙂
For the dough
1 dl whole milk
32 g caster sugar
1 dl langyos víz
¼ tsp. vanilla extract
1 tsp. salt
57 g unsalted butter
515 g all purpose flour1 egg és 1/2 dl milk for greasing the rolls
For the filling
100 g butter
1 kg plums without seeds
200 g brown sugar
2 tsp cinnamon
What you do
- Mix together the warm water with the sugar and dried yeast. Let it activate for about 5 minutes or until it looks like this.
- In the bowl of a standing mixer mix together the milk, egg, melted butter, and sugar.
- If the egg is mixed in well, add the salt, vanilla, yeast and half of the flour. Mix it on low speed until the flour is incorporated. Make sure to scrape down the sides if needed. 4. Slowly add the rest of the flour and mix on low speed until incorporated.5. Then beat the dough on medium-high speed for 5-7 minutes. If your dough seems too dry or too runny add some additional milk or flour. The dough should be easily separated from the bowl. Then, put some oil into a plastic bowl and leave dough at a warm spot covered with plastic wrap or a dish-cloth. Let it double in size (takes about 2 hours).6. While waiting for the dough to rise, make the filling. Chop up the plums into small pieces, put them in a large mixing bowl. Mix together the brown sugar and cinnamon, then add the sugar mixture to the plums. Mix well, then set aside. 7. When the dough is finally doubled in size, take it out of the bowl and push out any air bubbles that may formed while rising, 8. Pinch a piece of the dough and start rolling it out until you end up with a circle that’s about 5 mm thick.9. With a butter knife, butter the dough and then add a tbsp of the plum mixture. Roll it up just like a burrito and pinch together any access dough. The butter helps a lot with that. 10. Place rolls into muffin cups and glaze them with eggwash. Let them rise for another hour and then bake them at 180 for about 20 mins or until they’re a beautiful golden brown colour.