Bavaria

Zwetschgendatschi

A sheet of juicy plums on soft yeast dough. Late summer's best idea.

120 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayYeast base, tight rows of plums, cinnamon sugar.

The original

335kcalsame

6 gproteinsame

3 gfibresame

120minutessame

Zwetschgendatschi.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)3¼ cups

Instant dry yeast2 tsp

Milk¾ cup, lukewarm

Sugar60 g dough, 60 g topping

Butter5 tbsp, soft

Egg1

Salta pinch

Fresh plums1.5 kg, halved and stoned

Cinnamon powder1 tsp

Fresh cream (thickened cream, heavy cream)to serve, whipped

4 steps

1Knead flour, yeast, milk, 60 g sugar, butter, egg and salt to a soft dough. Rise until doubled.
2Roll onto a greased tray. Arrange plum halves upright in tight rows, cut side up.
3Rise 20 minutes, then bake at 200 C until the edges are golden and the plums are soft.
4Sprinkle with cinnamon sugar while hot. Serve with whipped cream.

Serve it like this

Cut into large squares straight from the tray and serve with a big spoon of whipped cream.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.