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
- 35–42 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
- 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.
- 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.
- 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.
- 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