Ingredients
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
Dough
Filling
Crumble
To shape
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milky water and butter, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Whisk the butter, sugar and egg until smooth. Stir in the hazelnuts and cinnamon. Cover the filling and set aside.
Crumble
Mix the flour, nuts, sugar and fleur de sel. Add the butter, mix with a fork to form a crumbly mixture.
To shape
On a lightly floured surface, roll the dough into a rectangle (approx. 40 × 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Arrange the plums on top of the filling. Roll up the dough from the long edge. Without exerting pressure, cut the dough into approx. 10 slices using a bread knife, place on a baking tray lined with baking paper, leave to rise at room temperature for a further 30 mins. Sprinkle the crumble on top of the swirls.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
| Note: | Instead of fresh plums, use frozen plums that have been defrosted. |
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