Plum Doughnut with Crumble

A great cake recipe for any occasion:

Yeast dough Heat the milk to about thirty °C and let the yeast melt in it.

Put the flour in a suitable bowl, pour in the yeast milk and knead everything together with the sugar, egg yolks, vanilla pulp, salt, almond liqueur and lemon zest, then add the softened butter and continue kneading until a smooth and supple dough is obtained. Let it rise in a warm place for about half an hour with the lid closed.

Brush the baking sheet with the melted butter and dust with flour. Roll out the dough thinly on a floured work surface and spread it on the baking sheet.

Topping While the dough is rising, rinse, halve and pit the plums. Repeatedly score each plum half lengthwise until halfway in. Cover the dough tightly with them. Mix sugar and cinnamon and dust the plums with it.

Crumble flour, granulated sugar, liquid salt, butter, sugar and vanilla pulp into crumbs with your hands, then loosely stir in the slivered almonds. Sprinkle evenly over the plums.

Finishing Leave the cake to rise for another half hour. Preheat the oven to 175 °C.

Next, bake the cake in thirty to forty minutes until golden brown, remove, cool to lukewarm and cut into small pieces.

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