Fine Yeast Dough
120 g butter
200 g milk
20 g yeast (fresh)
500 g flour
2 egg yolks
3 tablespoons sugar
Heat the 200 g of milk over the stove. Pour half of the milk over the butter (to melt the butter) and let the other half cool off until about luke warm. Once just slightly warm, dissolve the yeast into the milk with 1 tablespoon of sugar and let the yeast active. Meanwhile, measure out the flour, add the 2 tablespoons of sugar and separate the eggs.
Once the yeast is activated, about 5-10 minutes, transfer the flour and 2 tablespoons of sugar into the mixer with the dough hook attachment. Turn on the machine and add the butter and milk. Add the two egg yolks and finally add the yeast and milk mixture. Let the dough knead for a few minutes while increasing the speed. The dough should not be too hard. If need be, add milk to soften the yeast dough.
Cover the dough and let rise for about 2 hours. It will double in size.
Meanwhile… make the crumble topping and slice the plums.
125 g flour
25 g ground almonds
100 g butter, softened
100 g sugar
Mix together the butter and sugar, add the flour and ground almonds and mix until all ingredients are mixed in.
Break the crumble up with your fingers and place in the refrigerator until ready to use.
About 30 small plums
**You can plan for about 3-4 plums per cake depending on how large the plums are!
To slice the plums, make a slit down the side of the plum. Open the plum without tearing the two halves apart to remove the pit. Once removed make two more slits on the inside of the two halves of the plum.
Section out the dough into about 8-10 pieces, depending on how large you want your plum cakes. Press the dough out into circles. Mine were a bit large than the size of my palm.
Place onto a tray lined with baking paper. Lay the plums out onto the dough and press. Top with the almond crumble topping and sprinkle with sugar!
Bake at 180 Celsius or 250 Fahrenheit for about 25 minutes.
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