Bavarian Plum Sauce

Summary

Ingredients

• 350 g flour
• 1 pinch (s) sugar
• 1 packet dry yeast (7 g)
• 125 ml milk, lukewarm
• 1 egg (s)
• 1 pinch (s) salt
• 50 g butter, soft
• 1 packet lemon (s), grated zest
• 1 ½ kg plums

To sprinkle:

• 40 g suar
• 1 packet vanilla sugar
• 2 teaspoons cinnamon

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Instructions

1. Put the flour in a bowl and make a well in it. Pour 1 pack of dry yeast (equivalent to 15 g fresh yeast) into the cavity. Then add the butter in flakes to the flour, add 1 milk, egg, salt, a teaspoon of sugar and the grated lemon zest and stir everything with a dough hook until a soft, no longer sticky dough is formed. A large wooden spoon can be used instead of the dough hook. Then keep the dough warm on a plate in the oven at 50 ° C, after about 30 minutes it will have doubled in size. Remove the dough from the plate and knead again (with your hands), whereby it collapses a little.
2. Roll out the dough thinly until it is the size of a baking sheet, place it on a baking sheet lined with baking paper and pull again to the edge and into the corners of the baking sheet.
3. Unfold the washed, stemmed plums, remove the pits and spread them tightly and layered like roof tiles (pulp facing up) on the dough.
4. Alternatively, 3 glasses of pickled prunes (drained weight 375 ml) drain well and also spread on the dough.
5. Mix the vanilla sugar, sugar and cinnamon and sprinkle half of it over the plums before baking.
6. Bake at approx. 190 ° C (preheated) for 35 minutes.
7. Allow to cool and pour the rest of the sugar-cinnamon mixture over the plums, this can also be done before serving.