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Augsburger Pflaumendatschi

Prep Time 1 hour
Cook Time 30 minutes
Servings 8

Equipment

  • 1 rectangular baking pan

Ingredients

Yeast Dough

  • 1/2 cup milk lukewarm (120 ml)
  • 1 tablespoon active dry yeast or 1 packet (about 9 g)
  • 1 large egg
  • 1 stick butter melted and cooled (113 g)
  • 2 cups all-purpose flour 250 g
  • 1/4 to 1/2 cup granulated sugar 50–100 g
  • Zest from 1 lemon
  • 1 teaspoon salt 6 g

Plum Topping

  • 2 lbs or 8 firm plums preferably Italian prune plums (900 g)
  • 2 tablespoons sugar 25 g
  • 1 teaspoon cinnamon 3 g

Instructions

Make the dough

  • Warm the milk until lukewarm. Stir in the yeast and let stand for about 5 minutes.
  • Add the egg and melted butter. The butter should be warm but not hot.
  • In a separate bowl, combine the flour, sugar, lemon zest and salt. Add the wet ingredients and mix until a soft dough forms.
  • Knead the dough for about 5 minutes, until smooth and elastic.
  • Cover the bowl and let the dough rise in a warm place for about 45–60 minutes, or until noticeably puffy.

Prepare the plums

  • Wash and dry the plums. Cut them in half, remove the pits, and cut into wedges.

Form the Kuchen

  • Butter a rimmed baking sheet or rectangular baking pan.
  • Roll or gently stretch the dough into a thin layer, about 1/4 inch (6 mm) thick.
  • Arrange the plum wedges closely together over the dough. For that beautiful Augsburg look, stand the pieces slightly upright and overlap them a little, like shingles.
  • Mix the sugar and cinnamon and sprinkle over the plums.

Bake

  • Bake at 375°F (190°C) for approximately 35–45 minutes, until the edges are golden and the plums are tender and beginning to caramelize.
  • Let cool until warm. Cut into squares and serve as is, or with lightly sweetened whipped cream.