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In addition to the wonderfully flaky dough, these pluffins impress with their delicious pesto with lemon thyme, one of my favorite spices. Pluffins are baked in a muffin tin and taste best when they are (luke)warm.


1. In a large bowl, combine flour, yeast, sugar and salt. In a second bowl, whisk together the water, milk and egg. Add the water-milk mixture to the flour-yeast mixture. Knead in a food processor or hand mixer fitted with a dough hook for 4 minutes. Be patient as the dough is a little soft. Knead the dough by hand on a lightly floured work surface for a few minutes and then let it rest in the fridge for about 15 minutes.

2. Place the butter between two sheets of baking paper and lightly dust with flour. Tap the butter with a rolling pin and roll it out into a flat 8 by 8 inch square and place in the fridge.

3. Take the dough out of the fridge and roll out on a lightly floured work surface into a square about 40 centimeters on each side. Put the butter, previously kneaded into a square, in the middle and fold the corners of the dough in towards the middle like a packet. Be sure to keep the work surface lightly floured at all times and pinch the ends well to seal.

4. Now it's time for touring: Using the rolling pin, roll out the dough again into a rectangle about 45 centimeters long. Fold one of the ends of the dough in towards the middle, then fold the other end over it like a letterhead so that you now have three layers of dough lying on top of each other. Let the dough rest in the fridge for 25 minutes.

5. Then roll out the dough again into a rectangle and repeat the folding process, leaving the dough to rest in the fridge from time to time. Make a note of the number of times you rolled out the dough - it should be four times in total. The dough will keep in the fridge for up to 24 hours.

6. To make the pesto for the pluffin filling, thoroughly process all the ingredients into a pesto using a food processor, blender or hand blender. Preheat the oven to 190 degrees bottom heat or circulating air and lightly butter a 12 muffin tin.

7. On a lightly floured work surface, roll out the dough into a 25 x 45 cm rectangle and spread the pesto filling over the dough, roll up and cut into twelve evenly sized pieces for the muffin pan _cc781905-5cde -3194-bb3b-136bad5cf58d_cut. Let the pluffins rest in their mold for about half an hour.

8. Finally, bake in the oven for 20 to 22 minutes until the pluffins are golden. Leave to cool in the baking pan for ten minutes and then enjoy warm or cooled to room temperature. Enjoy your meal!

Here   goes to the video of the recipe  from the ZDF program Volle Kanne


  • For 12 pieces or 24 minis
    Standard muffin pan or Mini muffin pan
    Working time: 35 minutes
    Cooling: 1 hour 45 minutes


  • Dough

  • 425 g flour (350 g flour type 405 + 75 g wholemeal flour)

  • 7 grams of dry yeast

  • 3/4 tsp sugar

  • 3/4 tsp salt

  • 100 ml warm water

  • 200ml milk

  • 1 egg

  • 180g cold butter


  • pesto filling

  • 1/2 head broccoli or 250g fresh spinach, washed and roughly chopped

  • 1 dried chili pepper

  • 2 tbsp fresh lemon thyme leaves

  • 1 bunch of parsley

  • some fresh basil

  • 1/4 tsp salt

  • 30 g nuts (e.g. pumpkin seeds or walnuts)

  • about 4 tablespoons olive oil

  • 50 to 75 g grated parmesan cheese or a mixture of parmesan and feta cheese

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