stoned and sliced,
reserving any juice
75g caster sugar
1/2 tsp rose essence
500g strong flour,
plus extra for dusting
7g fast action dried yeast
1/2 tsp sea salt
40g unsalted butter, softened, plus extra
165ml warm milk
icing sugar, for dusting
26cm springform cake tin
In a large bowl, combine the plums with 25g of the caster sugar and the rose essence, then leave to stand until needed.
In a separate large bowl, combine the flour, yeast, remaining caster sugar and salt, then mix in the butter, warm milk and egg. Knead for 10 mins until the dough is smooth. Place in a clean large bowl and cover with an airtight top. Leave to double in size for 1 hr.
Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the cake tin. On a surface lightly dusted with flour, roll the dough into a 45 x 30cm rectangle. Brush with the juice from the cut plums, then arrange the plum slices over the top.
Cut the dough rectangle lengthways into four equal strips. Roll up one strip of dough into a spiral, then wrap another around that. Wrap the third strip around, followed by the remaining strip, slotting in any plum slices that have come away. Transfer to the prepared tin, making sure that the bread fills the tin by spreading the strips out while still keeping the spiral shape. Leave to rise in the tin, covered loosely with a tea towel, for 30 mins. Bake for 20 mins, then turn the oven to 170°C/150°C fan/gas mark 31/2 and cover the bread with tin foil. Bake for 20 mins until cooked through. Allow to cool in the tin, then serve, dusted with icing sugar.
More recipes for fruity dishes are in the September 2021 issue of LandScape magazine...
Missed an issue?