YEAST DOUGH WITH PLUMS AND CRUMBLE

PLUM ACIDITY, SWEETNESS OF CRUMBLE

Yeast dough is a classic. Almost everyone knows its taste and everyone thinks that his mother, grandmother did the best …

AND I THINK SO.

My grandmother did the best, always with crumble. Sometimes he was with poppy seeds, sometimes with different fruits, sometimes with cheese, but sometimes it was just dry sprinkled with crumble. He tasted delicious with a cup of milk for breakfast straight from the cow (oh, these holidays and weekends at grandma’s when she still had a cow).

My recipe is slightly different. I have to write from her, but this one below is freshly tested. The perfect cake compatible with slightly acidic plums and sweet crumble.

Bon Appetit!

Ingredients

40 dag of flour
200 ml of milk
4 g of fresh yeast
15 dag of sugar
1 tablespoon of vanilla sugar
12 dag of butter
4 pcs of yolks
pinch of salt
1 kg of Hungarian plum
2 tablespoons of cane sugar
sugar, butter, crumble flour

Mix yeast in lukewarm milk with a tablespoon of sugar and 2 tablespoons of flour. Leave in a warm place to cool.

Treat yolks with the remaining sugar and vanilla sugar. Add the leaven and grated yolks to the remaining flour. Make a cake.

Then add the cooled and cooled butter. Knead until the dough begins to move away from the hand and it will be shiny – you can lightly sprinkle with flour as if it is sticking too much.

Cover with a cloth, leave to rise.

Wash prunes, cut in half or quarters, removing seeds. Arrange the form with baking paper, then spread the dough (you can roll it out, though I prefer the yeast dough to spread out with my hands).

Cut the sliced Hungarian hung on the dough, peel it down.

Crumble is roughly 1: 1: 2, e.g. 100g butter, 100g sugar, 200g flour. The amount depends on how much you want the crumble. We knead together and crumble on the cake.

Bake the dough for about 50 minutes at 180-190 ° C. After cooling, sprinkle with powdered sugar.