Plum taler with almond sprinkles (diabetics)

Name: Plum taler with almond sprinkles (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 80 g Butter; 100 ml + 1-2 tablespoons of milk; 1/2 cube (21 g) Yeast; 300 g + 1 tablespoon of flour; 1 egg + 1 egg yolk (size M); 72 g Diabetic sweetness; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 25 g flaked almonds; 1 glass (à 720 ml) Plums; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

80 g Butter
100 ml + 1-2 tablespoons of milk
1/2 cube (21 g) Yeast
300 g + 1 tablespoon of flour
1 egg + 1 egg yolk (size M)
72 g Diabetic sweetness
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
25 g flaked almonds
1 glass (à 720 ml) Plums
baking paper

Directions

1
Melt 40 g butter, let it cool down a little. Warm 100 ml of milk lukewarm, dissolve yeast in it. Put 250 g flour, egg, 42 g diabetic sweetener, salt and lemon zest in a mixing bowl. Add the milk mixture and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Melt 40 g butter and let it cool down a little. Knead 50 g flour, 30 g diabetic sweetener, almonds and butter into crumbles, chill. Drain plums and let them drain. Knead the yeast dough again on a surface dusted with 1 tablespoon, form into a roll and divide into 9 equal pieces. Place the dough pieces on a baking tray lined with baking paper and form into flat talers. Cover dough talers with plums. Put crumbles on top. Whisk the egg yolk and 1-2 tablespoons of milk, brush the edge of the talers with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes
2
20 minutes waiting time / 3 BE
3
Not diabetic? Prepare yeast dough and crumbles with 50 g sugar each. Use "normal" plums from the jar
4
Easy to freeze