Zwetschgendatschi with Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 cube yeast
- 60 g suar
- 250 ml milk, lukewarm
- 60 g butter or mararine
- 1 egg (s)
- 1 pinch (s) salt
- 3 drops bitter almond flavor or
- 1 lemon (s), untreated, remove the zest it
- 2 kg plums
- Melt 125 g butter or margarine
- 200 g flour
- 125 g suar
- 0.5 teaspoon ½ cinnamon
- 1 handful biscuit (s) (Amarerttini), possibly
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Make a depression and crumble the yeast. For the pre-dough, pour some lukewarm milk over it and stir. Wait 5 min. Then spread sugar and salt on the side. Dissolve the butter in lukewarm milk, add this to the flour along with the egg and bitter almond oil. Process quickly into a dough and leave to rest for another 30 minutes.
- Roll out the dough on a baking sheet. Crumble the amarettini and pour over the dough. Place the pitted plums on the dough.
- For the crumble, process the melted butter, flour, sugar and cinnamon into a crumble dough and spread over the plums. If necessary, let it rest for another 10 minutes. Bake for approx. 35 minutes at 190 - 200 ° C.
- A tip from my Resl grandmother: Instead of bitter almond oil, use the grated zest of a lemon for the dough. But then leave out the amarettini.
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