Yeast cake with plums and crumble

Yeast cake with plums and crumble

Cake: 25 a dag of flour, 8 day of sugar, 1 egg, 2 spoons of butter or margarine, 2 a dag of yeast, half a glass of milk, rum or almond oil, 1 egg, 50 a dag of fresh or frozen plums

Crumble: 3 a dag of flour, 3 a dag of butter, 3 dag sugar powder, half a flat teaspoon of ground cinnamon

Crush the yeast in the pot, pour in a little warm milk, add a teaspoon of flour and a teaspoon of sugar. Stir and set aside to rise. Beat the egg with the sugar, and heat the milk (do ok. 30°C). Add the leavened yeast to the flour, egg with sugar and heated milk and knead until the dough stays out of hand. Then add the melted fat and fragrance oil, knead for a while, cover with a cloth and leave it warm, to keep growing. When the dough doubles in size, put away 2 spoons, Place the rest on a greased baking tray and brush with beaten egg. Arrange the plum halves on the surface (remove the stones) and sprinkle with crumble. Bake for approx. 40 min.

Preparation of the crumble: On a plate, mix the risen dough with flour and powdered sugar. Pour over with melted butter, add cinnamon and rub with a spoon, so that the wipes are formed.