Pflaumenkuchen
Voerense platz
- 500 GRAM FLOUR
- 1 TSP YEAST
- 1 TSP SALT
- 150 GRAM BUTTER
- 1 CUP MILK
- 150 GRAM SUGAR
- 1 EGG
- 1 KG PLUMS, stoned and quartered
- 100 GRAM WALNUTS, chopped
- 1 TBSP VANILLA SUGAR
- 400 GRAM FLOUR
- 200 GRAM BUTTER, soft
- 2 EGGS
- 3/4 CUP MILK
- 3 TBSP HONEY
- 1 TSP YEAST
- 1/2 TSP SALT
- 75 GRAM COARSE SUGAR
Mix 400 gram of the flour with the yeast, salt, milk, egg, and 50 gram butter and 50 gram sugar and knead for 10 minutes. Allow the dough to rise for one hour. Roll it out and line a greased baking tin with it. Allow it to rise half an hour more. Arrange the plum quarters on the pie. Melt the remaining butter and mix it with the remaining sugar, flour, the vanilla sugar and the walnuts into crumbles. Sprinkle these over the pie. Bake the pie 45 minutes in the oven at 175 degrees Celsius.
Mix all ingredients except the coarse sugar and knead well. Allow the mixture to rise one hour. Add the coarse sugar, knead shortly. Put the dough in a greased baking tray. Allow it to rise another hour. Bake the platz 30-40 minutes at 200 degrees Celsius.
Sloe gin is a recipe from the same region.
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for Worldcook's recipe page