Reineclaudendatschi

Ingredients for 1 servings:

• 400 g spelt flour type 630
• 1 packet of dry yeast
• 60 g butter, liquid
• 60 g sugar
• 1 packet of vanilla sugar
• 180 ml milk, lukewarm
• 1 egg(s)
• 1 pinch of salt
• some lemon zest
• 1 ½ kg greengage, pitted
• some cinnamon powder
• 150 g spelt flour type 630
• 130 g sugar
• 1 packet of vanilla sugar
• 1 tsp cinnamon powder
• 100 g butter, cold, cut into pieces

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

similar to Zwetschgendatschi but with the yellow plums

Mix the flour with the yeast. Knead with the remaining dough ingredients until the dough begins to bubble. Then cover and let rise in a warm place for about 30 to 45 minutes. This also works in the oven. Preheat the oven to 50°C (top/bottom heat), place the dough bowl in the bowl, and turn off the oven. In the meantime, wash the greengage, drain well, and cut in half with a knife, removing any stones. For the crumble, quickly knead the flour with cold butter, sugar, vanilla sugar, and cinnamon, then crumble into crumbles. Preheat the oven to 190°C (top/bottom heat). Line a baking sheet with baking paper and roll out the yeast dough. Arrange the greengage in a fan shape, dust with a little cinnamon, and spread the crumble evenly on top. Bake in the preheated oven on the middle shelf for about 35-40 minutes.