Ingredients
Method
Yeast Dough
- Starter: In a medium bowl, stir the warm milk (see notes) (200ml), vanilla sugar, and yeast together until the yeast fully dissolves. Add 1 tbsp of the flour and mix well. Cover and set aside for 10 minutes to activate.
- Dough: In a large bowl, combine the sifted flour, sugar, egg yolks, and salt. Pour in the starter and the remaining 100ml of warm milk. Add the butter halfway through mixing (see notes), then mix with a mixer with a dough hook until smooth (see notes).
- First rise: Cover and let rise in a warm spot for 35-45 minutes.
Filling and Topping
- Filling: While the dough rises, mix together the curd cheese, sugar, egg yolks, and lemon zest.
- Crumble topping: Combine the cold butter, flour, and sugar with your hands until crumbly.
Shaping and Baking
- Cut out rounds: Roll out the risen dough to about 0.5cm thick and cut into 8-10cm rounds (glass cup works fine too).
- Fill: Add 1/2-1 tsp of the curd filling onto each round and fold up into balls (see the video below). Transfer to lined baking trays.
- Make the well and add jam: With your fingers, press a well into the center of each pastry (see notes), fill with plum jam and sliced plums (if using). Brush the edges with beaten egg and sprinkle with the crumble topping.
- Second rise: Let rise again on the tray for 1-2 minutes.
- Bake: Bake at 180°C / 350℉ for 20-25 minutes. When finished, they should have a nice light golden color around the edges. Enjoy ;)
Stellka's Tip: If the dough starts tearing around the filling, cover it with another small piece of dough. Also add a bit of flour to the ball when shaping the well — it makes the whole process way easier.
Stellka's Tip: I like to add 1tsp of poppy seeds to the jam. It adds a really nice texture and taste :)
Video
Notes
BEFORE BAKING⬇️
Which jam: A thick jam works best here so it doesn't run — avoid using a runny jam
Vanilla sugar: If you don't have vanilla sugar packets, use regular granulated sugar instead and add a small splash of vanilla extract or bourbon vanilla
Curd cheese: Curd cheese sold wrapped in foil tends to be best, since the tub versions usually contain a lot more water
BAKING⬇️
To warm the milk: heat it in the microwave in 20-second bursts until very warm to the touch
How to tell the dough looks right mid-mix: before adding the butter, it should look like flour strands/shaggy clumps, not smooth yet
Kneading test: the dough is ready when it springs back and doesn't stick to your finger when touched
How to make a well: First press around the edge to define a border (like a pizza crust), then work from the center outward toward that border — this makes it easier to get an even well.
Also, work in smaller batches rather than shaping everything from one big piece of dough (I learnt the hard way...) — the longer the remaining dough sits and waits, the more it over-proofs, which is exactly why later trays can turn out smaller or deflated compared to the first ;)
Leftover curd: If you have leftover curd filling, feel free to add extra into the well too — very tasty