On Pflaumenkuchen and ‘My Berlin Kitchen’
Shauna Sever
Shauna Sever
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Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
  • 1/2 cup whole milk, lukewarm
  • 2 teaspoons active dry yeast (see note)
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/8 teaspoon salt
  • 1 1/4 pounds Italian prune plums or other variety, pitted and quartered (larger plums should be sliced in sixths)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 1/2 teaspoons ground cinnamon (I live for Vietnamese cinnamon)

Instructions

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