Yeasts with plums and caramel-nut crumble

Name: Yeasts with plums and caramel-nut crumble
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 7-10 Tbsp Ingredients for about 20 pieces:; 700 g Flour; 200 ml Milk; 1 cube (42 g) Yeast; 100 g Sugar; 250 g room-warm butter; 2 Eggs (size M); 1 pinch Salt; 275 g Caramel spread; 50 g crushed hazelnuts; 1.3 kg Plums

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

7-10 Tbsp Ingredients for about 20 pieces:
700 g Flour
200 ml Milk
1 cube (42 g) Yeast
100 g Sugar
250 g room-warm butter
2 Eggs (size M)
1 pinch Salt
275 g Caramel spread
50 g crushed hazelnuts
1.3 kg Plums

Directions

1
Pour 500 g flour into a bowl and press a depression into it. Warm 100 ml milk lukewarm. Crumble yeast into the hollow, add 40 g sugar and milk and mix with some flour from the rim to a thick mash.
2
Cover the pre-dough and let it rise in a warm place for about 15 minutes.
3
Melt 150 g butter, add 100 ml milk and warm up lukewarm. Add 35 g sugar, milk mixture, eggs and salt to the pre-dough and knead to a smooth dough with the dough hooks of the hand mixer.
4
Cover the dough and let it rise again for about 30 minutes.
5
Knead 100 g butter, 25 g sugar, 75 caramel spread, 200 g flour and chopped nuts into crumbles with the dough hooks of the hand mixer.
6
Wash, stone and quarter the plums. Knead the dough again and divide into about 20 pieces. Roll out half of the dough pieces slightly oval on a floured work surface (approx. 5 x 10 cm).
7
Line a baking tray with baking paper and place dough pieces on top. Spread 1 tsp. caramel spread on each of the dough pieces. Place plum quarters on top and spread crumbles on top. In the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
8
manufacturer) bake for approx. 25 minutes, remove from oven and allow to cool. Do the same with the second half of the dough. Whipped cream tastes good with it.