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Bavarian Plum Bavesen | Crispy & Fruity
(0)
35 min
Quick
Knuspr-Küche
Traditionelle bayerische Zwetschgenbavesen aus goldbraun ausgebackenem Brot mit einer saftigen Füllung aus herbstlichen Zwetschgen, gewendet in duftendem Zimt-Zucker.
Ingredients
Preparation method
Prepare the plum filling
Thoroughly wash the plums, pat dry, halve, pit, and cut into bite-sized wedges. Rinse the lemon under hot water, finely grate some zest, and squeeze out 1 tbsp of juice.
Place the plum wedges in a small saucepan with 20 g of the sugar, vanilla sugar, lemon zest, and lemon juice. Simmer gently over medium heat for about 5 to 7 minutes until the fruit is soft and aromatic, but still has a slight bite. Remove from heat and allow to cool slightly.
Fill & prepare the Bavesen
Lay out the slices of toast bread on a clean work surface. Top four of the slices generously with the stewed plums. Place a second slice on top of each and press the edges lightly together to form compact sandwiches.
Chef's tip
The Bavesen taste particularly juicy with day-old white bread, brioche, or sweet braided yeast bread – these absorb the egg milk mixture perfectly without falling apart.
For an adult version, you can refine the plums while simmering with a small splash of rum or plum brandy (Zwetschgenwasser).
30 min
Under an hour
