Yeast Dumplings with Plum Filling

Buchteln mit Zwetschgenfüllung

Today I am introducing yeast dumplings with plum filling. These yeast dumplings have a lot of names in German, Buchteln, Ofennudeln, Rohrnudeln, Nudeln aus dem Rohr, Wuchteln, the thing you need to know is that this is a slightly sweet yeast dough with a fruit filling. It is served as a dessert, for breakfast and sometimes even as the main course, even though I have never been a fan of sweet main courses. Usually the shape is round meaning that the yeast dough covers the fruit filling from all sides. The balls are then placed in either a round or rectangle casserole. Once baked, they will usually snug together and need to be broken apart. If you like soft and fluffy yeast dough with a fresh fruit filling, how about trying this very German yeast recipe? Buchteln mit ZwetschgenfüllungThe amount given is for about eight to nine dumplings, so be sure to either have a cake pan, springform, casserole that is the right size. As stated, they will definitely rise in the oven, so don’t place them too close to each other. Since I am a huge fan of anything with fruit filling, I decided to go with plum. I may be wrong, but to me it looks like plums are not as common and widely used in the U.S. as here in Germany. Stone fruits are best as filling as otherwise the dumplings will not hold all this filling. In order to be sure the filling does not spill, I recommend rolling out the dumplings in circles, about 15cm in size and to place the filling only in the center so that you have enough dough to seal filling from all sides. I went for fresh plums cut into small pieces, plus a compote you also use as filling and can serve on the side.

Buchteln mit ZwetschgenfüllungDon’t be scared if you have the feeling that the dough is very soft. It is indeed. For that reason I recommend flouring your surface genereously when preparing your dumplings. I really mean generously. It will make things so much easier. And once you stuck them in the oven, I can tell you, this is heaven, light and fluffy yeast dough with the tangy plums in the center, perfect combination. I like to serve the leftover compote on the side and dust the dumplings with a little of icing sugar. The best of it all? You prepare the dumplings the night before and can get them straight from the fridge into the oven, no waiting for the dough to get to room temperature again. So good!

Buchteln mit ZwetschgenfüllungCredit: Yeast dumplings from Mehlstaub und Ofenduft (in German)

Yeast Dumplings with Plum Filling

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Serves: 8-9 dumplings
Prep Time: 1 hr + 2 hrs of rising + 8 hrs of chilling Cooking Time: 30min Total Time: 11 hrs 30min

These yeast dumplings with plum filling consist of a super soft and fluffy yeast dough you prepare the night before and is filled with fresh plums and plum compote alike.


  • Dough 1
  • 100 grams of all-purpose flour
  • 80 grams of milk
  • 7 grams of fresh yeast

  • Dough 2
  • 200-300 grams of all-purpose flour
  • 120 grams of milk
  • 1 egg
  • 2 grams of salt
  • 30 grams of white sugar
  • 30 grams of butter, at room temperature

  • Filling
  • 200 grams of plums, plus about 8-10 fresh plums
  • 25 grams of red wine
  • 25 grams of apple juice
  • 25 grams of regular sugar
  • 1 teaspoon of vanilla extract herehow to make your own
  • 1 tablespoon of cornstarch
  • A bit of Butter, milk and icing sugar



On day 1 mix all ingredients of dough 1 in a bowl and cover with a kitchen towel. Let sit at 30 degrees Celsius for an hour. I usually briefly heat my oven to 50 degrees Celsius, turn it off and then place the bowl inside.


After that mix dough 1 with all ingredients of dough 2 except for the sugar and butter in a large kneading bowl. Knead for two minutes on low. Then increase speed slightly and knead for another five minutes. Add the sugar and knead for another two minutes. Last, add the butter. Knead butter until incorporated. The dough is soft but should start pulling away from the bowl. If it still looks and feels very sticky, add more flour. I ended up using quite a bite of flour. Cover with a kitchen towel and let sit at 30 degrees Celsius for another hour.


Meanwhile prepare the filling by chopping 100 grams of the plums. Mix them with wine, juice, sugar and vanilla extract and let simmer for about ten minutes or until soft. Puree, mix cornstarch with a bit of cold water, add to the mix and bring to boil again. Chop up the other 100 grams of plums in small pieces and stir into the mixture. Set aside.


Roll the dough on a generously floured surface into a log. Cut into nine equally sized pieces. Flour each piece and roll into a circle of about 15cm in diameter. Cut the fresh plums into small pieces and place about two teaspoons into the middle of each circle. Then add about 1-2 teaspoons of the compote. Cover up the filling with the dough, be sure to seal so that no filling spills. I like to pile up the filling in the middle so I have enough dough around to cover it up. Butter a casserole, cake pan, springform or similar and place the dumplings inside, seamside down. Repeat with all 8-9 dumplings. Cover casserole and chill in the fridge overnight.


On day 2 preheat oven to 180 degrees Celsisu and brush dumplings with milk. Bake for about 30 minutes or until golden. No need to let them come to room temperature first, you can put them straight from the fridge into the oven. Heat up the remaining compote, dust dumplings with icing sugar and serve still slightly warm.

Buchteln mit ZwetschgenfüllungP.S.: If you would like to try other recipes with plums, how about

Plum tart with cinnamon crumbs

Plum cupcakes with maple mascarpone frosting

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  • Reply
    zorra vom kochtopf
    Wednesday August 21st, 2019 at 09:33 AM

    Du hast Recht, dieser Teig braucht viel Füllung. Trocken wird er zwar nicht, aber ich fand ihn mit wenig Füllung etwas fad.

    • Reply
      Wednesday August 21st, 2019 at 10:10 AM

      Genau so ist es!

  • Reply
    Wednesday August 21st, 2019 at 09:44 AM

    Eine tolle Version der Buchteln hast du gezaubert. Die sehen total lecker aus.
    Liebe Grüße, Kathrina

    • Reply
      Wednesday August 21st, 2019 at 10:11 AM

      Lieben Dank, Katharina!

  • Reply
    Tina von Küchenmomente
    Wednesday August 21st, 2019 at 12:00 PM

    Hier auch #teamvielfüllung 🙂 . Gerade bei Hefeteig ist das immer eine gute Idee. Deine Buchteln sind dir jedenfalls super gelungen.
    Liebe Grüße

    • Reply
      Wednesday August 21st, 2019 at 01:34 PM

      Tina, wir müssen uns alle zusammentun!

  • Reply
    Wednesday August 21st, 2019 at 02:47 PM

    Die sehen wahnsinnig köstlich aus und sidn dir super gelungen. Mit den Pflaumen als Füllung bestimmt perfekt.
    Liebe Grüße

    • Reply
      Wednesday August 21st, 2019 at 03:56 PM

      Danke, liebe Johanna für deine Worte!

  • Reply
    Wednesday August 21st, 2019 at 05:21 PM

    Bin auch Team Vielfüllung – aber so viel hab’ ich mich garnicht getraut, hinein zu machen. Sieht auf jeden Fall überaus köstlich aus!

    Herd(s)liche Grüße

    • Reply
      Wednesday August 21st, 2019 at 05:35 PM

      Ich hab für die Bilder auch nochmal obenauf Kompott verteilt, den man dazu reicht 😉 Danke für die Blumen!

  • Reply
    Wednesday August 21st, 2019 at 06:57 PM

    Ich liebe deine Bilder und bin auch für viel Füllung, beim nächsten Mal versuche ich jeweils eine ganze Zwetschge in eine Rohrnudel hineinzupacken 🙂 Liebe Grüße, Anna

    • Reply
      Wednesday August 21st, 2019 at 07:12 PM

      Ich hab sie kleingeschnitten, aber pro Buchtel hatte ich dann ca. eine Zwetschge und noch ein bisschen Zwetschgenkompott 😉

  • Reply
    Britta von Backmaedchen 1967
    Wednesday August 21st, 2019 at 07:27 PM

    Ich bin auch für viel Füllung und bei dir ist auf jeden Fall ordentlich was drin, ich würde jetzt am liebsten eine davon haben.

    Liebe Grüße

    • Reply
      Wednesday August 21st, 2019 at 07:28 PM

      Ich helfe immer nach, Füllung plus zusätzlich Kompott, dann bin ich glücklich 😉

  • Reply
    Thursday August 22nd, 2019 at 12:42 AM

    Köstlich! Die würde ich jetzt wahnsinnig gerne kosten!

    • Reply
      Thursday August 22nd, 2019 at 06:41 AM

      Danke dir, ich auch!

  • Reply
    Simone von zimtkringel
    Thursday August 22nd, 2019 at 02:19 PM

    Die sehen klasse aus! Zwetschgen, Pflaumen, Marillen, Mirabellen, ich liebe sie alle und wenn sie so appetitlich verpackt daher kommen, wie in deinen Buchteln, bin ich gleich dabei!
    Liebe Grüße

    • Reply
      Thursday August 22nd, 2019 at 08:31 PM

      Danke für die Komplimente und ich liebe auch alle Formen und Sorten!

  • Reply
    Caroline | Linal's Backhimmel
    Friday August 23rd, 2019 at 02:44 PM

    Sieht auf jeden Fall sehr, sehr lecker aus!!!
    Liebe Grüße

    • Reply
      Friday August 23rd, 2019 at 07:33 PM

      Danke, hat auch lecker geschmeckt, liebe Caroline!

  • Reply
    Birgit M.
    Saturday August 24th, 2019 at 04:36 PM

    Deine Füllung sieht super aus, und so viel…mache ich beim nächsten Mal auch. Liebe Grüsse Birgit

    • Reply
      Saturday August 24th, 2019 at 04:40 PM

      Danke, ich habe auf die fertigen Buchteln auch nochmal extra Kompott verteilt, so mag ich es am liebsten 🙂

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