Traditional Viennese Plum Buchteln | Fluffy from the Oven

Warm the milk until lukewarm. Melt 80 g of butter and let it cool slightly. Place the smooth wheat flour in a mixing bowl and mix with the dry yeast, 50 g of granulated sugar, vanilla sugar, a pinch of salt, and finely grated zest of the organic lemon.

Add the egg, lukewarm milk, and melted butter. Knead everything with the dough hooks of a mixer or food processor into a smooth, silky dough that pulls away from the sides of the bowl. Cover and let rest in a warm place for about 45 minutes until doubled in volume.

Meanwhile, wash the fresh plums, pat dry, slice lengthwise, and pit them so that the fruit halves remain connected. Mix the remaining 10 g of granulated sugar with the ground cinnamon. Fill each plum with a pinch of cinnamon sugar.