Serves 8
100 min
Plum-Filled Oven Buns (Rohrnudeln)
Recipe GLPRf81c5de8a128b8
A traditional German yeast-based pastry where tender, buttery dough spirals are rolled around fresh plums and cube sugar, then baked until golden and aromatic. The plums become juicy and caramelized within the soft dough, creating a delightful sweet treat perfect for breakfast or dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
250 grams all-purpose flour
16 grams fresh yeast
100 milliliters lukewarm milk
1 large egg
30 grams sugar
35 grams melted butter, lukewarm
2 tablespoons butter for greasing the baking tin
1 tablespoon melted butter for brushing
1 pinch salt
4-5 fresh plums, halved or quartered
8 pieces cube sugar
Directions
In a small bowl, dissolve the fresh yeast in the lukewarm milk, stirring gently until combined. Let sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, salt, and egg. Pour in the yeast mixture and the 35 grams of lukewarm melted butter.
Mix and knead the dough for 8–10 minutes until smooth, elastic, and slightly sticky. The dough should pull away from the bowl sides but still feel soft.
Cover the bowl with a damp cloth and let the dough rise in a warm place for approximately 30–40 minutes, until doubled in volume.
Preheat your oven to 375°F (190°C). Generously grease a 9-inch round or square baking tin with butter.
Turn the risen dough out onto a lightly floured surface and gently shape it into a rectangle approximately 12 by 8 inches. Do not deflate completely—handle it with care to preserve the rise.
Arrange the plum halves or quarters across the dough's surface, spacing them roughly 2 inches apart. Place one cube of sugar alongside each plum piece.
Starting from one long edge, roll the dough tightly into a log, sealing the seam as you go. Cut the log into 8 equal portions.
Arrange the bun portions spiral-side up in the prepared baking tin, spacing them so they have room to expand slightly during baking.
Brush the tops of the buns lightly with the 1 tablespoon of melted butter.
Bake for 20–25 minutes until the buns are deep golden brown and a wooden skewer inserted into the thickest bun (avoiding the plum) comes out clean.
Remove from the oven and let cool in the tin for 5 minutes before serving warm or at room temperature.
