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  • Author: Bake to the roots
  • Prep Time: 70
  • Cook Time: 30
  • Total Time: 100



For the dough

  • 3 1/8 cups (400g) all-purpose flour
  • 3/4 cup (150g) sugar
  • 1/3 cup (80g) butter, softened
  • 2/3 cup (150ml) milk
  • 1 egg
  • 1 oz. (30g) fresh yeast
  • pinch of salt

For the topping

  • 3542 oz. (1-1,2kg) damson plums

For the streusel

  • 3/4 cup (150g) cane sugar (e.g. Muscovado)
  • 1 1/8 cup (150g) all-purpose flour
  • 1/2 cup (110g) cold butter
  • pinch of salt
  • 1/2 tsp. ground cinnamon


  1. Sift the flour in a bowl. Make a little hollow in the middle and add the crumbled yeast. Add a teaspoon of the sugar and some tablespoons of the lukewarm milk and stir until the yeast has dissolved almost completely. Dust with some of the flour and cover with a kitchen towel. Let raise in a warm place for 10 minutes.
  2. For the streusel: In a bowl mix flour, sugar, salt and cinnamon. Add the cold butter in small pieces and mix with your fingers to form small crumbles. Let cool in the fridge.
  3. Mix the flour and yeast-mix with the remaining milk, sugar, softened butter and salt and knead until you get a smooth dough. Cover and let raise in a warm place for 30 minutes.
  4. Preheat the oven to 390°F (200°C). While the dough is raising, wash and dry the plums. Remove the stones and cut the plums (you should get quarters that are still connected). Prepare a baking sheet (or two springform tins) with baking parchment. Roll out the dough and place on the sheet or the springform tins. Form only a small rim. Place the plums on the dough – one close to another – sprinkle with the streusel and bake for about 30 minutes. The dough shound be well baked but not dark.


  • The recipe is enough for 1 baking sheet or 2 springform tins


  • Serving Size: 24