German Plum Tray Bake on Yeast Dough

What you need

• 350 g (2 3/4 cups) all-purpose flour
• 7 g (2 1/4 tsp) active dry yeast
• 150 ml (2/3 cup) whole milk
• 50 g (3 1/2 tbsp) butter
• 50 g (1/4 cup) granulated sugar, for the dough
• 1 large egg
• 1 pinch salt
• 1 kg (2 lb) Italian prune plums, or other small plums
• 2 tbsp granulated sugar, mixed with the cinnamon
• 1 tsp ground cinnamon
• whipped cream, lightly whipped, to serve

Method

Restated from the original video

1. 1

   Warm the milk in a small pan until lukewarm, add the butter and stir until it melts.

2. 2

   Mix the flour and yeast in a large bowl. Add the dough sugar, egg, salt and the milk mixture.

3. 3

   Knead for about 5 min until the dough is smooth and elastic. Cover and leave it in a warm spot until doubled, about 1 hour.

4. 4

   Heat the oven to 180 °C (350 °F). Line a 30 x 40 cm (12 x 16 in) baking tray with parchment paper.

5. 5

   Wash the plums, halve them, remove the stones and cut a slit into each half.

6. 6

   Knead the risen dough briefly on a floured surface, roll it out to the size of the tray and lay it on the parchment.

7. 7

   Arrange the plums skin side down in tight overlapping rows, covering the dough completely.

8. 8

   Bake on the middle rack until the edges are golden and the plum juices bubble, 35-40 min.

9. 9

   Mix the cinnamon sugar and sprinkle it over the cake while it is still warm.

10. 10

    Cut into squares and serve warm or cool, with whipped cream.

Imported from oetker.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.