Yeast dough for plum or mirabelle cake

Ingredients for 2 servings:

• 280 g flour
• 1 cube of yeast
• ⅛ liter milk, lukewarm
• 2 tbsp sugar
• 1 tbsp butter, softened
• 1 egg(s)
• 1 kg plum(s), damsons or mirabelle plums

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Recipe for 2 bases Springform pan diameter 26 cm 1 x bake 1 x freeze

Dissolve the yeast and sugar in the lukewarm milk with a fork. Put the flour in a bowl, make a well in the center, and pour in the yeast mixture. Cover with a cloth and let rest for 30 minutes. Don’t choose a bowl too small, as the yeast mixture will work a lot! Then add the butter and egg to the bowl and knead everything with a hand mixer until you have an elastic dough, adding a little more flour if necessary until the dough reaches the right consistency. Preheat the oven to 50°C, turn off, and then cover the bowl with the dough and let it rise for 30 minutes. The dough will rise a lot! Divide the dough into two halves, put the first half in a freezer bag, and freeze. Roll out the second half on baking paper to the size of the springform pan, place the pan around it, and secure. Now pit the fruit, stretch it out a little, and place it on the base like roof tiles. Preheat the oven to 150°C and bake the cake for 30 to 45 minutes, depending on your oven. Sprinkle with sugar or cinnamon sugar!