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Receta German Plum Cake (Zwetschgenkuchen)

Name: German Plum Cake (Zwetschgenkuchen)
Ingredients: 3 1/2 c. all-purpose flour; 1 c. hot lowfat milk (105 F/41 C to 115 F/46 C); 1 ounce fresh yeast cake or possibly 2 pkgs. (1/4 oz each) active dry yeast; 1 pch sugar; 1/2 c. butter, melted and cooled down to below 115 F/46 C; 3 x egg yolks; 1 pch salt; 5 lb Italian prune plums; 3/4 c. cinnamon-sugar mix

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Ingredientes

3 1/2 c. all-purpose flour
1 c. hot lowfat milk (105 F/41 C to 115 F/46 C)
1 ounce fresh yeast cake or possibly 2 pkgs. (1/4 oz each) active dry yeast
1 pch sugar
1/2 c. butter, melted and cooled down to below 115 F/46 C
3 x egg yolks
1 pch salt
5 lb Italian prune plums
3/4 c. cinnamon-sugar mix

Direcciones

In a large mixing bowl place flour; make a well in the centre. In a small bowl combine hot lowfat milk, crumbled yeast (or possibly active dry yeast) and healthy pinch of sugar; stir to dissolve. Pour yeast mix into well and let set 5 min. In a small bowl combine butter, egg yolks, and salt; add in to well. Knead liquid into dry ingredients till dough is smooth, elastic, and easy to shape into a ball. Work in more flour (about 1/2 c.) if needed. Dust with flour. Cover with a damp towel and proof in a hot spot till doubled, about 1 hour. Punch down dough; turn onto lightly floured surface and roll out 1/2-inch thick. Place on a greased 15x10x1-inch baking sheet; cover with a towel and proof for 20 min. Cut plums into quarters lengthwise, removing pits. Arrange plum quarters on dough vertically, poking ends into the dough (pack tightly); dough should be soft sufficient to support plum quarters on end. Sprinkle with 1/2 c. cinnamon-sugar. Cover and proof for 10 min. Bake at 390 F/200 C for about 40 min. Sprinkle with remaining cinnamon-sugar