Buy all ingredients right below the recipe
DOUGH AND GENERAL
- 450 g all-purpose flour
- 350 ml lukewarm milk (200 ml for dough, 150 ml for filling)
- 70 g melted butter
- 20 g fresh or 10 g dried yeast
- 4 tablespoons powdered sugar
- 1 egg, 2 yolks and 2 whites (for filling)
- pinch of salt
FILLING
- 600 g plums
- 200 g ground poppy seeds
- 6 tablespoons brown cane sugar
- 3 tablespoons chopped walnuts
- 2 tablespoons plum butter
- 2 tablespoons rum
- 1 teaspoon ground cinnamon
DOUGH INSTRUCTIONS
- 1If using fresh yeast, you must first prepare the starter. In 200 ml of lukewarm milk, mix one tablespoon of sugar and crumble the yeast into it, cover with a tea towel and let it proof for 5 minutes.
- 2Meanwhile, put all other ingredients into a bowl, pour in the starter, and knead a pliable and smooth dough by hand with a wooden spoon or in a stand mixer. The dough in this recipe is a bit looser. Well-worked dough detaches from the sides of the bowl. Cover the bowl with a tea towel and place it in a warm place without drafts. Let it rise for two hours.
- 3Spread the risen dough onto a deeper baking tray (37 x 27 cm) lined with baking paper. Cover with a tea towel and let it rise again for 30 minutes.
FILLING INSTRUCTIONS
- 1Simmer the ground poppy seeds with milk and sugar in a pot for about 5 minutes. Stir in the nuts, cinnamon, and rum. Gently fold the whipped egg whites into the cooled poppy seeds. If you like raisins, you can also add them to the filling.
- 2Wash the plums, pit them, and cut them in half.
- 3Spread the poppy seed filling over the dough, then arrange the plums cut-side up on top. Bake for 40 minutes in an oven preheated to 190°C. Towards the end of baking, reduce the plum butter. Immediately after removing the baked cake from the oven, brush the plums with the reduced plum butter using a pastry brush.
Laskominy od Maryny
A successful Brno food blogger and owner of a great bakery has joined forces with Rohlik to bring you a batch of delicious treats.