for 10 pieces

Dough

300 g	white flour
1 tsp	salt
1 tsp	sugar
¼ cube	yeast (approx. 10 g), crumbled
1 ¾ dl	milk water (1/2 milk, 1/2 water)
40 g	butter, cut into pieces, soft

Filling

60 g	butter, soft
50 g	sugar
1	egg
80 g	ground hazelnuts
¼ tsp	cinnamon

Crumble

40 g	white flour
30 g	hazelnuts, coarsely chopped
20 g	sugar
¼ tsp	sea salt
30 g	butter, cut into pieces, cold

To shape

250 g

plums, pitted, chopped

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.

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