Zwetschgendatschi plum yeast cake
Closely packed plums on a thin German yeast dough, baked on a tray with a simple cinnamon-sugar finish.
Active time40 min
Cooking40 min
Total4 h 30 minResting : 3 h
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Ingredients
- 55 g unsalted butter
- 100 ml whole milk
- 1 g ground cinnamon
- 260 g white T45 wheat flour
- 21 g fresh baker's yeast
- 1 g fine salt
- 62 g white sugar
- 1000 g fresh European prune plums, pitted weight
Preparation
Soften butter for 20 minutes. Warm milk gently for about 5 minutes without exceeding 37 °C. Dissolve yeast, 20 g flour and 5 g sugar from the totals in it. Cover and wait 10 minutes until lightly foamy.
55 g unsalted butter100 ml whole milk260 g white T45 wheat flour21 g fresh baker's yeast62 g white sugar- saucepan
- thermometer
- bowl
- whisk
- tea towel
Add 230 g flour, 45 g sugar, 50 g softened butter and salt to the starter. Knead with a dough hook for about 5 minutes until smooth. Cover and prove for about 90 minutes until at least doubled.
1 g fine salt- bowl
- mixer with dough hook
- tea towel
Wash and pit plums, then weigh the required net amount. Grease a rimmed tray with 5 g reserved butter. Dust the worktop with 10 g reserved flour, roll dough to a 30 × 25 cm rectangle, no larger, and transfer to the tray. Pack plums cut-side up. Mix 12 g reserved sugar with cinnamon and scatter over. Cover and rise for 20 minutes. Bake for about 35 minutes in a preheated conventional oven at 180 °C until edges are golden and dough beneath the fruit is cooked. Cool for 30 minutes before cutting.
1 g ground cinnamon1000 g fresh European prune plums, pitted weight- knife
- board
- rimmed tray
- brush
- rolling pin
- bowl
- tea towel
- oven
- oven gloves
- rack
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration