for 24 pieces

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

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.

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