INGREDIENTS

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