Franconian plum cake with yeast dough

Ingredients for 12 servings:

• 350 g wheat flour type 550 or 405
• ½ cube of fresh yeast or 1 packet of dry yeast
• 1 tsp sugar
• 50 g cane sugar or sugar
• 70 g butter, soft
• 150 ml milk, lukewarm
• 1 pinch of salt
• 1.8 kg plums or 900 g plums and 900 g mirabelle plums
• 2 tbsp, heaped sugar
• 2 tbsp vanilla sugar
• 1 pinch(s) cinnamon powder

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes

To make the dough with fresh yeast, sift the flour into a large bowl and make a well in the center. Crumble in the yeast and sprinkle the sugar over the yeast. Pour about 3 tablespoons of lukewarm milk (hand-warm, 30°C to 37°C) over the yeast. Add a little flour and mix everything until a thick slurry forms. Cover the bowl with a kitchen towel and let the pre-dough rise in a warm place for about 15 minutes. (For perfectionists, 26°C to 32°C.) The pre-dough is ready when it has roughly doubled in size and small bubbles appear. Pour the pre-dough into the well and knead with the butter and sugar, gradually adding the milk until you have a shiny and smooth dough that easily pulls away from the sides of the bowl. If the dough feels too stiff, add 1 tablespoon of milk. This works well with the dough hook on a stand mixer. Cover the dough and let rise in a warm place for about 25 minutes. For the dough with dry yeast, sift the flour into a large bowl and add the dry yeast. Whisk together the flour and yeast until dry. Then add the butter, sugar, and gradually the milk. Knead everything using the dough hook of a hand mixer or a food processor until a smooth and supple dough forms. Cover the dough and let rise in a warm place for about 25 minutes. Line a baking sheet with baking paper and brush the sides with butter. On a floured surface, roll out the dough to the size of the sheet and then lift it onto the sheet. Use your fingers to form a low, narrow edge. Cover the dough with a cloth and let rise in a warm place for about 30-40 minutes. Meanwhile, wash the plums and, if using, the mirabelle plums, and drain well. Use a sharp knife to cut open the fruit along the seam so that the fruit opens out and is not cut in half. Remove the stone and quarter the fruit. To do this, cut each of the two connected halves wide enough to create four connected pieces. The Datschi can be topped in 1/4 of the time because 4 slices are placed at a time. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Once the dough has risen, lightly press the unfolded fruit into the dough in overlapping, dense rows, like roof tiles. To do this, press the bottom part of the fruit into the dough, with the top part sticking up slightly and overlapping the one behind it. Bake in the preheated oven for approx. 25 minutes on the middle shelf. After baking, sprinkle the Datschi with sugar, vanilla sugar and a pinch of cinnamon and let cool for approx. 30 minutes. Tip: Be sure to add a dollop of whipped cream on top when serving. Per serving: approx. 255 kcal. (1 portion measures approx. 10 x 12 cm.)