Swiss Plum Slice
|Granulated sugar||50 Gram (1/4 Cup)|
|Warm milk||125 Milliliter (1 Cup, 110Â°F, 43Â°C)|
|Active dry yeast||3⁄4 Ounce (1 1/2 Package, 1/4 Ounce Each)|
|All purpose flour||350 Gram (2 1/3 Cup)|
|Butter||50 Gram (4 Tablespoon)|
|Plums||2 Pound (1 Kilogram)|
|Sugar crystal||50 Gram (1/3 Cup)|
|Ground cinnamon||1⁄2 Teaspoon|
Stir a pinch of granulated sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining granulated sugar and salt into a medium bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Pour into flour mixture, beating to make a dough.
On a floured surface, knead dough lightly.
Cover and let rise in a warm place 1 hour.
Grease a 13x9-inch (33x23-cm) cake pan.
Wash and pit plums; cut lengthwise into fourths.
Knead risen dough lightly; roll out to fit cake pan.
Place dough in greased pan.
Pierce dough all over with a fork.
Arrange plums in overlapping rows on dough.
Let rise in a warm place 15 minutes.
Preheat oven to 400°F (205°C).
Bake 25 to 30 minutes or until plums are wilted and yeast pastry is puffed up and golden between plums.
Sprinkle with sugar crystals and cinnamon while still warm.
Cool slightly in pan then cut into squares.