Swirls tray bake with plums

Swirls tray bake with plums

Total: 4 hr 25 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 145 kcal
, Fat: 4 g
, Carbohydrate: 24 g
, Protein: 3 g

Ingredients

24 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

400 g zopf flour
½ tsp salt
80 g sugar
½ cube yeast (approx. 20 g, crumbled
80 g butter, cut into pieces, soft
2 dl milk
1 egg, beaten

Filling

750 g plums, pitted, quartered
60 g sugar
1 cinnamon stick

Glaze

100 g icing sugar
1 ½ tbsp lemon juice
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How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Mix the plums with the sugar and cinnamon in a pan, simmer over a medium heat for approx. 15 mins, cool. Remove the cinnamon stick.

Shape

Halve the yeast dough, on a lightly floured surface, roll out the yeast dough into a rectangle approx. 30 x 40cm. Place half the plums on top, set aside 3 tbsp. of the juice. Roll the dough up from the long edge, without exerting pressure, cut it into 12 pieces using a bread knife. Place the rolls on a baking tray lined with baking paper, cover and leave to rise at room temperature for approx. 1 hour.

Bake

for approx. 40 mins. in the centre of an oven preheated to 180° C. Remove from the oven, allow to cool slightly, slide the swirls onto a cooling rack and leave to cool. Drizzle the remaining plum juice over the swirls.

Glaze

Combine the icing sugar and lemon juice, coat the swirls with the mixture.

Good to know
Tip: Instead of fresh plums, use frozen plums. Thaw plums slightly before quartering.

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