Zwetschgendatschi
Zwetschgendatschi, from above
Non vegEggBavaria

Zwetschgendatschi

A sheet of juicy plums on soft yeast dough. Late summer's best idea.

120 minTime
6 gProtein each
mildSpice
Bavaria's plum cake2 chapters · 1 min read

Make it your way

Grandma's wayYeast base, tight rows of plums, cinnamon sugar.
The original
335kcalsame
6 gproteinsame
3 gfibresame
120minutessame

Zwetschgendatschi.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)3¼ cups
Instant dry yeast2 tsp
Milk¾ cup, lukewarm
Sugar60 g dough, 60 g topping
Butter5 tbsp, soft
Egg1
Salta pinch
Fresh plums1.5 kg, halved and stoned
Cinnamon powder1 tsp
Fresh cream (thickened cream, heavy cream)to serve, whipped

Method

4 steps
  1. 1Knead flour, yeast, milk, 60 g sugar, butter, egg and salt to a soft dough. Rise until doubled.
  2. 2Roll onto a greased tray. Arrange plum halves upright in tight rows, cut side up.
  3. 3Rise 20 minutes, then bake at 200 C until the edges are golden and the plums are soft.
  4. 4Sprinkle with cinnamon sugar while hot. Serve with whipped cream.
Serve it like this

Cut into large squares straight from the tray and serve with a big spoon of whipped cream.

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Make it a meal

What goes with Zwetschgendatschi: a bread or rice, a side, something to drink and something sweet.

A little snack Currywurst25 min
A little snack Maddur vada40 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
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