Ingredients Jump to Instructions ↓

  1. For the yeast dough:

  2. 250g flour

  3. 125ml milk, lukewarm

  4. 20g fresh yeast

  5. 40g sugar

  6. 1 egg

  7. 40g butter, room temperature, cut into small cubes

  8. 1 pinch of salt

  9. Additionally:

  10. 1 1/2kg plums

  11. 4-5 tablespoons breadcrumbs

  12. 5-6 tablespoons sugar, mixed with a good pinch of cinnamon

  13. Butter for the baking tray

Instructions Jump to Ingredients ↑

  1. Sift the flour into a large bowl. Make a well in the middle.

  2. Stir the warm milk with the yeast and a tablespoon of sugar until the yeast has dissolved. Pour the milk mixture into the well in the flour.

  3. Gently stir the mixture only in the middle of the well; it should resemble porridge in its consistency. Incorporate some flour from outside the well into the middle. Leave to rise for half an hour.

  4. Stir the egg and remaining sugar into the raised dough. Distribute the butter and the pinch of salt over the mixture and knead everything together into a smooth dough.

  5. Shape the dough into a ball and place in the bowl. Cover the bowl with cling film and leave to rise for 2 hours until the dough has doubled in size.

  6. Now cut the plums into quarters.

  7. Once the dough has doubled in size, heat the oven to 200 C / Gas 6.

  8. Knead the dough well again. Roll out thinly and place in the bottom of a buttered baking tin.

  9. Sprinkle the top with breadcrumbs. Lay the plums top (skin down), then sprinkle with cinnamon and sugar. Bake for 30 to 40 minutes in the preheated oven.


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