John Myers
Ingredients for 1 servings:
- 350 g flour
- 1 pinch of salt
- 50 g sugar
- 150 ml milk
- 1 packet of dry yeast
- 50 g butter
- 1 egg(s)
- 2 kg plums
- 100 g flour
- 100 g nuts, ground
- 130 g brown sugar
- 1 tsp cinnamon
- 130 g butter, melted
- Flour for the work surface
- Grease for the tray
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
For the dough, mix the flour, salt, and sugar. Heat the milk, dissolve the yeast and butter in it (the milk shouldn’t be too warm, otherwise the dough won’t rise). Add the milk mixture and egg to the flour mixture and knead into a tough dough. Cover and let rise in a warm place for about 1 hour. In the meantime, prepare the crumble. Mix the flour, nuts (optionally briefly toasted), sugar, and cinnamon, and very slowly add the melted butter, mixing gently with a fork until lumps form. Let rest in the refrigerator for a while. When the yeast dough has roughly doubled in size, roll it out on a floured surface and place it on a greased baking sheet (or roll it out directly on the baking sheet). Then top with the washed and pitted plums (inside up). Spread the crumble topping over the cake and bake on the middle rack of a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 30-35 minutes. The nuts, cinnamon, and brown sugar will make the crumble topping look quite dark. If you don’t like the color, you can use white sugar.
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