Plum Pastry
Plum Pastry - The little purple plums pack a lot of flavor and nutrients
Healthy, because
Even smarter
Nutritional values
Snacking without regrets - the yeast dough with plums makes it possible! Ripe plums not only make the pastry nice and juicy, but also taste fruity and sweet. That saves a lot of sugar when baking! Yeast dough is also one of the less rich doughs, as only a little butter is needed for preparation.
If you like, sprinkle the cake with a few flaked almonds for the last 10 minutes in the oven. Rich in unsaturated fatty acids and vitamin E, they strengthen our cardiovascular system.
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 9 ozs Pastry flour
- 9 ozs Spelt flour
- 1 cake Yeast
- 1 cup Buttermilk (room temperature)
- 1 egg
- 5 ozs sugar
- 1 oz butter (room temperature)
- 1 pinch salt
- 3.3 lbs Plum
- 1 Tbsp ground cinnamon
Kitchen utensils
Preparation steps
Whisk together both flours in a bowl. Add yeast and crumble with your fingers until fine.
Combine the buttermilk, egg and 100 grams (approximately 1/2 cup) sugar in a bowl and knead with the dough hook of the hand mixer to form a soft dough.
Pinch the butter into pieces and add to the dough along with 1 pinch salt. Continue kneading until the dough pulls away from the bowl.
Cover the bowl and let rise in a warm place until dough has doubled in bulk, about 40 minutes.
Meanwhile, rinse plums, halve and remove pits. Mix remaining sugar with the cinnamon in a bowl.
Line a baking sheet with parchment paper. Knead the dough again, then transfer to the baking sheet and roll out with a floured rolling pin to fill. Cover and let rise again for 30 minutes.
Arrange the plums in tight rows on the dough, pressing to adhere. Sprinkle with the cinnamon-sugar and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F), on the middle rack, until golden and fruit is juicy, 40-50 minutes.
