Zwetschgendatschi

Classic sheet cake with plums. Important note: this requires european plums often called prunes in US as this was historically the common use. It is rare to find them fresh of an acceptable quality.

Ingredients:
500g flour
1/2 cube of fresh yeast. Not available in most places and can be substituted by 2 tsp of dried yeast, use more to speed up or less for a slow rise
60g sugar or replace with honey
1 egg
About 200-250ml of milk
Optional Lemon zest
1 stick of butter 113g
3-5g Salt

I prefer to simplify and skip making a pre dough to test the yeast.
Warm milk lukewarm and mix all ingredients in a mixer until the dough is smooth, not sticky anymore and starts to peel off the bowl. If it’s too soft add a bit of flour.

Let dough rise, roll out to cover a backing sheet.

Topping:
Plums
About 4 tbsp Almond flour or breadcrumbs
Sugar and Cinnamon to taste

First spread almond flour or breadcrumbs on the dough. This prevents the dough from getting soggy. Cut plums in half or quarters if they are a big variety. Top densely with plums and add cinnamon sugar to taste.

Bake for 40min at 200c ( 390f)

www.br.de/radio/bayern1/zwetschgendatschi-102.html
Zwetschgendatschi Rezept: Datschi vom Blech mit Hefeteig
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