Plums. Again

Yesterday I asked my friends of FB whether I shall bake macarons or brioche-like cake with plums. The result was simple – everyone was for the latter option. Polish „ciasto drożdzowe”, yeast dough, frequently called „Kuchen”  with plums, strawberries or even without anything except streusel is the most traditional bake I can imagine. Not cheesecakes, chocolate cake, apple pies, but „drożdżowe”. Especially the one you can make in few minutes with no fear that it will collapse under the weight of fruit or do other mean thing.

Drożdżowe with Plums
Drożdżowe with Plums

„Drożdżowe” with Plums
3 teaspoons of dry yeasts
1 cup of warm milk
1/2 cup sugar
500 g plain flour
100 g butter, melted
2 eggs, room temoerature
1 teaspoon vanilla essence
pinch of salt
1 kg plums, stoned and halved

optionally: Streusel
100 g butter, soft
20 tablespoons flour (or 10 tbsp flour and 10 tbsp almond powder)
10 tablespoons sugar
pinch of salt

Mix the yeast with 1/2 cup milk, 4 tablespoons of flour and 2 tablespoons of sugar. Leave for few minutes so the yeasts start to work. Add sifted flour, rest of sugar, melted butter, beaten eggs, vanilla and salt. Mix all ingredients till they will combine, knead the dough until it will became elastic and easy to handle. Leave for 1 hour or till the dough will double in size.
Preheat the oven for 180 degrees Celsius.
Grease a round spring form or a rectangular backing tray, place the dough inside and stretch inside the pan. Top with plums (skins down) and  – if you wish – sprinkle with some streusel. bake for 30-40 minutes. Eat (still warm, straight from the tray 😉 with cup of tea or warm milk.

Drożdżowe with Plums
Drożdżowe with Plums

Skomentuj

Wprowadź swoje dane lub kliknij jedną z tych ikon, aby się zalogować:

Logo WordPress.com

Komentujesz korzystając z konta WordPress.com. Wyloguj / Zmień )

Zdjęcie z Twittera

Komentujesz korzystając z konta Twitter. Wyloguj / Zmień )

Zdjęcie na Facebooku

Komentujesz korzystając z konta Facebook. Wyloguj / Zmień )

Zdjęcie na Google+

Komentujesz korzystając z konta Google+. Wyloguj / Zmień )

Connecting to %s