Plum Yeast Cakes (Kuchens)
Servings
12
Servings
12
Ingredients
Dough
Custard
Instructions
Dough
  1. In a small container, warm milk to lukewarm, stir in yeast & a pinch of sugar. Allow to sit until frothy, about 5 minutes.
  2. Combine the flour, remaining sugar and the salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  3. Separate 1 of the eggs & set aside the white for the egg wash. Whisk the egg yolk & remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough.
  4. Increase the speed to medium & add the butter. Once the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook & knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn’t form a ball).
  5. Grease a large bowl & turn the dough in the bowl to coat. Cover & allow rise at room temperature until doubled, 1 – 2 hours.
Custard
  1. In a large saucepan, combine the cream, sugar, cornstarch, salt, egg & yolk. Whisk it together & heat over medium heat until thick, 4 to 5 minutes.
  2. Remove from the heat, add the butter & extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temperature.
Assembly/Baking
  1. Line a 9 x 13-inch baking pan with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath.
  2. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Cover loosely with plastic wrap & allow to rise until doubled, about 30 minutes.
  3. Preheat the oven to 350 F.
  4. Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums wedges.
  5. Brush the buns with the reserved egg white mixed with a splash of water & sprinkle with a pinch of cinnamon & a bit of sea salt.
  6. Bake until the buns are risen & golden & the custard is set, 25 – 30 minutes. Transfer to a wire rack to cool.
Recipe Notes
  • If you wish, instead of making ‘pan buns’ use 2 baking sheets so they bake individually. Same taste – different look!