Plum slices


This is not a one-off bake, as I always enjoy making it as much as my family enjoys eating this old fashioned Austrian style dessert.
 A hint of lemon in freshly baked brioche-like dough, paired with plums beautifully and if kept in air-tight container, it can last for 3-4 days. Although I doubt that you will get a chance to prove me wrong.

You will need a 37x25 cm baking tray, at least 2.5 cm deep, greased  and lightly floured.
Oven preheated to 190 C/375 F/ gas 5.

Serves 6-8

20 g of fresh of 7g of dried yeast
70 g sugar
175 g warm milk
350 g plain flour
1 egg yolk
zest of 1 lemon
60 g unsalted room temperature butter
300 g  ripe stoned and quartered plums

Mix the yeast with warm milk and a teaspoon of sugar and set aside to rise. When ready, combine the sifted flour, pinch of salt, egg yolk, lemon zest with the yeast and then add the softened butter. Beat until the dough becomes glossy and pulls away from the sides of the bowl.. Leave it to rise, until doubled in size, which takes about an hour.
Take the risen dough out, knead it slightly and stretch two thirds of it on the greased tray. Arrange the plums to cover the surface of the dough.
From the remaining third of the dough prepare the lattice

and cover the dough, brush it with egg white.This is, of course, optional.

Let it rise again for half an hour and bake in the preheated oven. Bake for 40 minutes, until it is golden brown and thoroughly baked .

  Dust with icing sugar while the cake is still warm.

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