German Plum Cake (Zwetschgenkuchen)
 
3-1/2 cup  all-purpose flour
1 cup  warm milk (105 f/41 c to 115 f/46 c)
1 oz.  fresh yeast cake or 2 packages (1/4 ounce
  each active dry yeast
pinch  sugar
1/2 cup  butter, melted and cooled down to below 115 f/46 c
3   egg yolks
pinch  salt
5 lb.  italian prune plums
3/4 cup  cinnamon-sugar mixture
 
in a large mixing bowl place flour; make a well in the centre. in a small 
bowl combine warm milk, crumbled yeast (or active dry yeast) and pinch of 
sugar; stir to dissolve. pour yeast mixture into well and let set 5 
minutes. in a small bowl combine butter, egg yolks, and salt; add to 
well. knead liquid into dry ingredients until dough is smooth, elastic, 
and easy to shape into a ball. work in more flour (about 1/2 cup) if 
needed. dust with flour. cover with a damp towel and proof in a warm spot 
until doubled, about 1 hour. punch down dough; turn onto lightly floured 
surface and roll out 1/2-inch thick. place on a greased 15x10x1-inch 
baking sheet; cover with a towel and proof for 20 minutes. cut plums into 
quarters lengthwise, removing pits. arrange plum quarters on dough 
vertically, poking ends into the dough (pack tightly); dough should be 
soft enough to support plum quarters on end. sprinkle with 1/2 cup 
cinnamon-sugar. cover and proof for 10 minutes. bake at 390 f/200 c for 
about 40 minutes. sprinkle with remaining cinnamon-sugar 
 
enjoy! 
tanja from munich, germany 
 
unicef bittet um spenden f|r die kinder im irak! hier online an 
unicef spenden: https://spenden.web.de/unicef/special/?mc=021101 
 
 
-- 
(ID: 12550) Mirror: rec.food.recipes: Wed, May 21, 2003


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