Plum Plucked Bread

Name: Plum Plucked Bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g Plums; 175 g Gelling sugar (3:1); 1 slightly heaped tsp. ground cinnamon; 500 g Flour; 50 g Sugar; 1 package Vanillin sugar; 1 package Dry yeast; 1/2 TEASPOON Salt; 7-10 Tbsp grated zest of 1 organic lemon; 70 g Butter; 150 ml Milk; 2 Eggs (size M); 75 g Icing sugar; 2 TABLESPOONS Lemon juice; 15 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

If you layer airy yeast dough slices and homemade plum jam in a box form, you can enjoy this heavenly plucked bread after 40 minutes baking time.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g Plums
175 g Gelling sugar (3:1)
1 slightly heaped tsp. ground cinnamon
500 g Flour
50 g Sugar
1 package Vanillin sugar
1 package Dry yeast
1/2 TEASPOON Salt
7-10 Tbsp grated zest of 1 organic lemon
70 g Butter
150 ml Milk
2 Eggs (size M)
75 g Icing sugar
2 TABLESPOONS Lemon juice
15 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Wash the plums, drain well and stone them. Dice the plums and mix with jam sugar and cinnamon in a large pot. Bring to the boil while stirring and let it boil fizzily for at least 4 minutes. Put the jam in a bowl and let it cool down
2
For the dough, mix flour, sugar, vanillin sugar, yeast, salt and half of the lemon peel. Melt 50 g butter in a small pot at low heat. Add the milk and remove the pot from the heat
3
Pour the eggs and milk-butter mixture into the flour-sugar mix and knead into a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise for about 1 hour until it has doubled in size
4
Knead the yeast dough briefly and roll out on a floured work surface (approx. 50 x 50 cm). Spread with plum jam. Cut into 6 strips (approx. 8 cm each). Cut the dough strips crosswise into 6 pieces (approx. 8 x 8 cm)
5
Place a greased, flour-blasted box mould (30 cm long; 1 3/4 litre capacity) slightly on edge. Layer pieces of dough one after the other in the box form. If the tin is not completely full at the end, tilt the tin and spread the dough flaps so that the tin is filled. Cover and leave to rise for another 30 minutes
6
Melt 20 g butter, spread the dough with it and sprinkle with flaked almonds. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Cover with aluminium foil after about 30 minutes
7
Take the cake out of the oven and let it rest in the mould for about 15 minutes. In the meantime, mix icing sugar, lemon juice and the remaining lemon peel to a smooth glaze. Use a knife to remove the cake from the edge of the mould and carefully turn it out of the mould. While still hot, sprinkle the icing over the cake, sprinkle with flaked almonds and allow to cool
8
waiting time approx. 1 3/4 hours