Bavarian Plum Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Unfold the washed, stemmed plums, remove the pits and spread them tightly and layered like roof tiles (pulp facing up) on the dough.
- Alternatively, 3 glasses of pickled prunes (drained weight 375 ml) drain well and also spread on the dough.
- Mix the vanilla sugar, sugar and cinnamon and sprinkle half of it over the plums before baking.
- Bake at approx. 190 ° C (preheated) for 35 minutes.
- Allow to cool and pour the rest of the sugar-cinnamon mixture over the plums, this can also be done before serving.
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