Saturday, January 16, 2010
When your freezer calls your name (Zwetschgenkuchen)
7:36 PM
Since I am not quite ready to post the first bread of the HBin5 challenge I thought I would share the goods I baked yesterday with you.
300g flour (10 5/8 oz)
200g sugar (7 1/8 oz)
165 - 200g butter, room temperature (5 3/4 - 7 1/8 oz.)
Depending if you want bigger pieces and a denser streusel. I use about 165g and it makes a drier streusel. Mix it up in your kitchen machine (dough hook) or by hand.
Update: My new pan is 14x17 inches (36x43 cm). Just to show you don’t have to be exact. It’s a guide so you know what size the dough approx. covers.
I still have quite a few bags of frozen "Zwetschgen" in my freezer and I need to use them up so I thought I would bake what the Bavarians call a "Zwetschgendatschi" and we Schwabians call a "Zwetschgenkuchen".
This recipe is easily changed to take any type of fruit as topping.
If you don't have Zwetschgen or plums in your freezer why not try some seasonal fruits. Apples would be a great choice or even some Jam you want to use up. I have canned homemade apple pie filling in my pantry and I often use it on top of that yeast dough instead of making a more traditional apple pie. You could also just top it with some crumbs to make it a crumb cake or some butter, cinnamon and sugar. You see if you can think of it you can top this dough with it.
Dough: • 375 g flour (13 1/4 oz.)
• 8 g yeast (2 1/4 tsp, or 1/4 oz.)
• 50 g sugar (1 3/4 oz.)
• 75 g melted butter (2 5/8 oz.)
• 250 ml milk (8 oz, or 1 cup)
• 8 g yeast (2 1/4 tsp, or 1/4 oz.)
• 50 g sugar (1 3/4 oz.)
• 75 g melted butter (2 5/8 oz.)
• 250 ml milk (8 oz, or 1 cup)
(I melt the butter and add the milk, you want this luke warm) • pinch of salt
Mix all of it to form a soft tacky but not sticky dough
Mix all of it to form a soft tacky but not sticky dough
Cover and let rise until doubled (about 45 min.)
butter a baking sheet (mine is 33cm x 41 cm / 13 inches x 16 inches)
Take your dough and roll it onto your baking sheet
Now for the Plums. I use frozen ones. To use them I get them out the day prior and defrost them. I put them in a salad spinner and let the juices drip off over night (fridge). When I am ready to use them I pour off the juices and give them a quick spin. Now you are ready to use them.
Layer the Plums on the dough
Our last step is to make some "Streusel" for our topping. You certainly can use your favorite here or you can use mine.
Streusel
300g flour (10 5/8 oz)
200g sugar (7 1/8 oz)
165 - 200g butter, room temperature (5 3/4 - 7 1/8 oz.)
Depending if you want bigger pieces and a denser streusel. I use about 165g and it makes a drier streusel. Mix it up in your kitchen machine (dough hook) or by hand.
Cover your Plums and bake for about 30 min at 180C or 350F. Keep in mind that every oven is different. I have to set mine to about 160C to get it to 180C. You want it golden not dark.
Enjoy! This makes a great cake to take to a potluck
If you decide to make it please let me know how it turned out for you
Update: My new pan is 14x17 inches (36x43 cm). Just to show you don’t have to be exact. It’s a guide so you know what size the dough approx. covers.
Labels:
Sheet cake w/yeast
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