German Plum Cake (Zwetschgenkuchen)
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| 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 |
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| 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 |
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| enjoy! |
| tanja from munich, germany |
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| unicef bittet um spenden f|r die kinder im irak! hier online an |
| unicef spenden: https://spenden.web.de/unicef/special/?mc=021101 |
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| (ID: 12550) Mirror: rec.food.recipes: Wed, May 21, 2003 |