Batzlguglhupf

Ingredients:

Yeast dough
27 dag flour
1,5 dag yeast
3,50 dag icing sugar
5 dag butter
4 dag milk
1 egg
2 yolks
1/2 pkg vanilla sugar
1 tbsp rum
1 pinch salt

Curd filling
8 dag curd cheese
3 dag icing sugar
1 yolk
1 tbsp rum
1 dag butter
1,5 dag starch flour

Nut filling
4 dag granulated sugar
2 dag water
4 dag walnuts
2 dag breadcrumbs (sponge cake)
1 tbsp rum

Plum jam filling
20 dag plum jam
2 dag icing sugar
1 tbsp rum
cinnamon
lemon zest

Preparation:

Put all the ingredients in a bowl and knead into a dough. Roll out the dough and divide into 21 parts. Add the filling to 7 pieces each. Fold the filled pieces together and place them alternately in a greased, floured guglhup mould. Allow to rise to twice its original size. Bake at 185 degrees for approx. half an hour and finish baking at 175 degrees for approx. 15 minutes.  Turn out of the mould, allow to cool and add sugar.