serves
15
prep
25 minutes
cook
50 minutes
difficulty
Mid
serves
15
people
preparation
25
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 7 g sachet dried yeast
- 250 ml (1 cup) lukewarm milk
- 500 g plain flour
- 110 g (½ cup) caster sugar
- ¼ tsp salt
- 125 g unsalted butter, chopped, at room temperature
- 1 egg, lightly beaten
- 2 x 825 g cans whole plums, drained, deseeded, halved
- icing sugar and pouring cream, to serve
Streusel topping
- 60 g unsalted butter, chopped, at room temperature
- 55 g (¼ cup) caster sugar
- 150 g (1 cup) plain flour
Standing time: 1 hr 40 minutes
Instructions
- Combine yeast, 125 ml milk, 2 tbsp flour and 1 tbsp sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.
- Combine remaining 470g flour, 2 tbsp sugar and salt in a large bowl and make a well in the centre. Pour in yeast mixture, softened butter, egg and remaining 125 ml milk, and stir until mixture forms a soft dough. Using an electric mixer fitted with a dough hook, knead dough for 4 minutes or until smooth and elastic. Place in a large greased bowl and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
- Punch down dough. Turn dough out onto a lightly floured surface and roll out to a 20 cm x 30 cm rectangle. Place in a greased 21 cm x 31 cm slab pan, cover, and set aside in a warm, draught-free place for 30 minutes or until dough has almost doubled in size.
- Preheat oven to 190°C. To make streusel topping, place all ingredients in a bowl and rub in butter until mixture starts to form a crumbly dough.
- Arrange plums, cut-side up, over the top of the dough and scatter with remaining sugar, then streusel topping. Bake for 50 minutes or until top is golden and a skewer inserted into the base comes out clean. Serve dusted with icing sugar and drizzled with cream.
As seen in Feast magazine, Issue 11, pg76.
Photography by John Laurie.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
