Plum Filled Sweet Rolls With Zabaglione - cooking recipe

Ingredients

1 cup milk
2 tbsp active dry yeast
4 cups plain flour
1 cup sugar
1 pinch salt
4 tbsp butter
3 medium eggs, plus 3 egg yolks
1/2 cup cranberry juice
2 None plums, halved, stoned and chopped
1 tbsp cornstarch, mixed with 1 tbsp water to make a paste
2 tbsp Marsala
None None powdered sugar, for dusting

Preparation

Heat the milk until lukewarm. Add the yeast and set aside to dissolve.
Place the flour in a mixing bowl with a 1/4 cup of the sugar, the salt, 3 tbsp of the butter, 2 of the eggs and the dissolved yeast and milk mixture. Using an electric whisk fitted with a dough hook to beat the mixture for 2 mins until a smooth dough is formed. Cover with plastic wrap and place in a warm place for 30-40 mins.
Grease a round pie dish. For the plum filling, boil the cranberry juice and 1 tbsp of the sugar in a saucepan. Simmer for 1 minute, add the plum pieces and cornstarch paste, cook stirring for 5 mins. Remove from the heat and allow to cool.
Cut the dough into approximately 11 pieces, shape each piece into a round approximately 3 inches wide. Place a teaspoon of the plum filling in the middle of each round. Bring the edges upwards and press together. Place seam-side down in the pie dish. Cover and leave in a warm place for 15 mins.
Preheat the oven to 325\u00b0F. Melt the remaining butter and use to brush over the top of the dough buns. Bake on the bottom shelf of the oven for 35-40 mins, cover with foil towards the end of cooking time if necessary to prevent burning.
For the zabaglione, in a glass heatproof bowl, whisk the egg yolks, remaining egg and remaining sugar. Place the bowl over a warm water bath, gradually add the Marsala while continuing to whisk. Continue whisking until the mixture has doubled in volume. Serve with the rolls dusted with powdered sugar.