Grandma's Palatinate Quetschekuche

Ingredients for 1 servings:

• 500 g flour
• 80 g sugar
• 80 g butter
• 250 ml milk, lukewarm
• 1 cube of yeast
• 1 pinch of salt
• 1 egg(s)
• 2 ½ kg plums
• Flour , for editing
• Sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift flour into a bowl and make a well in the center. Pour milk into the center, crumble in the yeast cube, add a little sugar, and mix gently. Sprinkle the remaining sugar around the outside of the flour, then add the egg and the extra-soft butter. Quickly knead the dough with your hands; this will make it lighter than with a food processor. Knead in a little more flour if needed so the dough no longer sticks to your hands. Once the dough easily pulls away from the sides of the bowl, it’s ready. Cover with a kitchen towel and let rise in a warm place for about 30 minutes. Wash and stone the plums, then score the ends lightly with a knife to create beautiful crowns. Preheat oven to 200°C (400°F). Divide the dough between two baking sheets and place the plums on top. Sprinkle with a little sugar and bake at 200°C (400°F) for about 30 minutes.