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🍽️ Juicy Plum Datschi with Crumbly Topping

485 kcal · 30 min · 4 servings

Ingredients

• 3 kg plums
• 42 g yeast
• 200 ml lukewarm milk
• 500 g flour
• 120 g sugar
• 1 egg
• 1 egg yolk
• 10 g salt
• 10 ml rum
• 70 g soft butter
• 1 cinnamon stick
• 50 g biscuit crumbs
• 50 g butter
• 50 g sugar
• 100 g flour

Instructions

1. 1. Cut the plums in a cross shape at the top and bottom.
2. 2. Cut the plums open along the natural seam.
3. 3. Remove the pit from the plums.
4. 4. Dissolve the yeast in the milk.
5. 5. Sift the flour into a large bowl.
6. 6. Add the milk-yeast mixture to the flour.
7. 7. Add 70 grams of sugar.
8. 8. Add the egg and the egg yolk.
9. 9. Lightly salt the dough.
10. 10. Add the rum.
11. 11. Knead the soft butter into the dough.
12. 12. Shape the finished dough into a ball.
13. 13. Lightly dust the dough ball with flour.
14. 14. Let the dough rise in a warm place until it doubles in size.
15. 15. Mix the ingredients for the crumbs in a bowl.
16. 16. Rub the crumb mixture between your hands.
17. 17. Repeat rubbing until the crumbs are crumbly.
18. 18. Cover the crumbs and place them in the refrigerator.
19. 19. Preheat the oven to 220 degrees.
20. 20. Knead the risen dough briefly again.
21. 21. Let the dough rise for another 10 minutes.
22. 22. Roll out the dough to the size of a baking sheet.
23. 23. Line a baking sheet with baking paper.
24. 24. Place the dough on the prepared sheet.
25. 25. Prick the dough base several times with a fork.
26. 26. Sprinkle the biscuit crumbs evenly over the dough.
27. 27. Place the plums with the opening facing up in a shingle-like pattern on the dough.
28. 28. Mix the remaining sugar with cinnamon.
29. 29. Sprinkle the cinnamon-sugar mixture over the fruit.
30. 30. Let the Datschi rise for another 15 minutes.
31. 31. Sprinkle the cold crumbs over the Datschi.
32. 32. Bake the Datschi for about 35 minutes on the lowest rack.

Nutrition per serving

• kcal: 485
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 79 g