Plum Crow

Name: Plum Crow
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1/2 cube (21 g) Yeast; 60 g Sugar; 30 g Butter or margarine; 1/8 l Milk; 250 g Flour; 1 egg (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 kg Plums or damsons; 3 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1/2 cube (21 g) Yeast
60 g Sugar
30 g Butter or margarine
1/8 l Milk
250 g Flour
1 egg (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
1 kg Plums or damsons
3 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Stir yeast and 1 tablespoon of sugar until the yeast is liquid. Heat the fat, add cold milk and remove from the heat. Put flour, egg, 1 tablespoon sugar, lemon rind and yeast in a mixing bowl.
2
Add the lukewarm milk-fat mixture and knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Roll out the dough on a floured work surface to a circle (approx. 32 cm Ø) and put it into a greased, flour-spread, sewing or pie mould.
3
Press the dough up at the edge of the mould and let it rise in the mould for another 20-30 minutes. In the meantime, wash and drain the plums, cut them into quarters and stone them. Notch the quarter again and cover the cake with the plums in flakes.
4
Sprinkle fruits with remaining sugar and bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for about 30 minutes. Sprinkle the finished cake with sugar crystals and serve hot or cold with cream.
5
Results in about 12 pieces.