Plum St. Martin’s Cupcakes

Last Updated on October 25, 2024

Baked sourdough cakes covered with plums and sprinkled with crumble.

Ingredients:

1 kg of plums 1 piece of egg for spreading powdered sugar for sprinkling For the dough: 250 ml milk 500 g smooth flour 80 g melted butter 75 g semolina sugar 20 g fresh yeast 1 pk 1 pk

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pinch of salt For the crumble: 60 g of granulated sugar 60 gcoarse flour 60 g butter

Procedure:

1. Crumble the yeast into the lukewarm milk, add a little sugar and let the yeast rise
2. Put the sifted plain flour into a bowl with a pinch of salt, add the remaining semolina sugar, the eggs, the melted butter, the risen sourdough, mix and work into a smooth dough which you leave to rise for about 1 hour to double its volume
3. Then divide the dough into 12 equal parts, roll each part into a ball, let it rise for 10 minutes, then make each part into a cake, which you transfer to a baking sheet, press again to form the edges of the cakes
4. Brush the edges of the cakes with lightly beaten egg, place the plum halves cut side down in the middle of the cakes, sprinkle with the crumble obtained by mixing softened butter with semolina sugar and coarse flour
5. Place in a preheated oven at 200 °C and bake for about 20 minutes, sprinkle with icing sugar before serving.