Delicious homemade yeast buns filled with plum jam, also known as “pampuchy”! This classic dish served with vanilla sauce and poppy seed butter will surely become a permanent fixture in many kitchens.
Ingredients – vanilla sauce
- Sugar: 20 g
- Egg: 1
- Vanilla pod: 1
- Whole milk: 300 ml
- Potato starch: 10 g
Ingredients – poppy seed butter
- Sugar: 20 g
- Poppy seeds: 40 g
- Butter: 70 g
Ingredients – buns
- Sugar: 30 g
- Fresh yeast: 21 g
- Eggs: 2
- Butter: 30 g
- All-purpose flour: 430 g
- Whole milk: 200 ml
- Plum jam: 4 tablespoons
Preparation
Bring the milk for making the buns to room temperature by taking it out of the refrigerator. Store the milk for making the vanilla sauce in the refrigerator until ready to use so that it’s cold Take the butter for making the poppy seed butter out of the refrigerator to soften it.
In a bowl, pour the milk and add sugar. Add crumbled yeast and mix. Then add the egg, flour, and pieces of butter. Knead the ingredients until you get a uniform dough. Transfer it to a bowl, cover, and set aside in a warm place for 30 minutes.
Next, divide the dough into 4 portions, from which we form balls. Gently flatten them with your hand and place 1 tablespoon of plum jam on each. Seal the dough and reshape them into balls.
Steam the prepared buns. Meanwhile, split the vanilla pod and scrape out the seeds. Combine potato starch with 3 tablespoons of cold milk. Mix these ingredients along with sugar, egg, and crushed potato starch, then briefly cook.
Now, heat the softened butter, poppy seeds, and sugar until the sugar dissolves. Place the buns on plates, drizzle with poppy seed butter, and serve with vanilla sauce.
