Don’t
hesitate to pack in all the plums—they cook down when you bake
them, sweetening the dough.
3-1/2
cups all-purpose flour
1 cup warm milk (105°F/41°C to 115°F/46°C)
1 ounce fresh yeast cake or 2 packages (1/4 ounce each) active dry
yeast
Pinch sugar
1/2 cup butter, melted
3 egg yolks
Pinch salt
5 pounds prune plums
Cinnamon-sugar
3/4 cup chopped almonds
3/4 cup plain bread crumbs
3/4 cup granulated sugar
1/2 cup plum brandy (Zwetschgenwasser) or cherry brandy (kirsch
or Kirschwasser)
In
a large mixing bowl place flour; make a well in the centre. In a
small bowl combine warm milk, crumbled yeast (or active dry yeast)
and pinch of sugar; stir to dissolve. Pour yeast mixture into well
and let set 5 minutes.
In
a small bowl combine butter, egg yolks, and salt; add to well. Knead
liquid into dry ingredients until dough is smooth, elastic, and
easy to shape into a ball. Work in more flour (about 1/2 cup) if
needed. Dust with flour. Cover with a damp towel and proof in a
warm spot until doubled, about 1 hour.
Punch
down dough; turn onto lightly floured surface and roll out 1/2-inch
thick. Place on a greased 15x10x1-inch baking sheet; cover with
a damp towel and proof for 20 minutes.
Cut
plums into quarters lengthways, removing pits. Arrange plum quarters
on dough vertically, poking ends into the dough (pack tightly);
dough should be soft enough to support plum quarters on end. Sprinkle
with cinnamon-sugar. Cover and proof for 10 minutes.
Place
baking sheet inside another 15x10x1-inch baking sheet to create
an air cushion between heat source and bottom of cake. Place cake
in centre. of cooking grate. Cook for 40 minutes.
Meanwhile,
in a dry sauté pan combine almonds and bread crumbs; toast
over medium heat until golden. Remove from heat and place in a medium
mixing bowl; cool slightly. Add sugar and plum or cherry brandy;
stir.
Remove
cake from grill; sprinkle almond mixture on top of cake.
Don’t
hesitate to pack in all the plums—they cook down when you bake
them, sweetening the dough.