| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Italian | Breads with, Desserts, Fruit, Plums | 12 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | Dry yeast, 1/4 ounce | |
| 1/4 | c | Sugar |
| 1/3 | c | Milk, heated 115 degrees |
| 6 | T | Melted butter |
| 1 | Egg | |
| 1 | pn | Salt |
| Zest of 1 lemon | ||
| Zest of 1 orange | ||
| 3 | lb | Italian plums, purple |
| plums* | ||
| 1 1/4 | c | All-purpose flour |
| 1/4 | c | Dark brown sugar |
| 1/4 | c | Granulated sugar |
| 1/4 | t | Ground nutmeg |
| 1/2 | t | Ground cinnamon |
| 1 | Stick butter, 4 ounces in | |
| small squares |
INSTRUCTIONS
Note: Italian plums are in season in the fall. Other plums-or another fruit-may be substituted, but may not be as sweet. Sugar them to taste. 1. Sift flour into a bowl and make a well in the center. Place yeast and 1 tablespoon sugar in the well. Add the milk and stir to dissolve the yeast mixture. Cover the bowl and set aside for 20 minutes. 2. Add the melted butter, egg, salt, lemon and orange zests and remaining sugar. Stir the mixture to make a soft dough. Turn out dough onto a lightly floured surface and knead until smooth and elastic. Place dough in a greased bowl and cover. Let rise until doubled in size, 1 to 1 1/2 hours. 3. Punch down dough and roll or pat it to fit a greased, 15-by-12-inch jellyroll pan. Cut the plums in half and place them on top of the dough in rows, overlapping the fruit if necessary. 4. Prepare the topping by combining the flour, sugars and spices in a bowl. Add the butter and stir until the mixture resembles coarse crumbs. Sprinkle topping evenly over the plums. Set aside to rise for 30 minutes. 5. Heat an oven to 375 degrees. Place jellyroll pan in the center of the oven and bake for 30 to 35 minutes, or until plums are soft. MC formatting by bobbi744@sojourn.com NOTES : Yield: Ten to twelve servings. Recipe by Ayelet Danino of Viv Cafe, Glencoe. Recipe by: Abby Mandel, Chicago Tribune Posted to MC-Recipe Digest V1 #739 by Roberta Banghart <bobbi744@sojourn.com> on Aug 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 51.1mg
Sodium: 34.1mg
Potassium: 72mg
Carbohydrates: 40.3g
Fiber: 1.2g
Sugar: 14g
Protein: 4.3g