Plum Cinnamon Rose

For the Plum Cinnamon Rose, first prepare the yeast dough. Warm the milk slightly, crumble in the fresh yeast and mix well with a fork until the yeast has dissolved.

Prepare a basic dough with half of the sugar, the vanilla sugar, the flour and all of the still lukewarm yeast milk. To do this, mix all the ingredients well with a mixer fitted with a dough hook, then gradually add the flour, the remaining sugar, the vanilla sugar and the ground walnuts and keep mixing.

Stir in the butter, egg and a pinch of salt and continue to add flour until the dough no longer sticks to the dough hooks.

Cover the dough with a fresh tea towel and let it rise in a warm place for at least one hour.

In the meantime, prepare the plum-almond filling. To do this, wash the plums, pit them and cut them into small pieces. Put the cinnamon, sugar and plums together in a bowl and let them steep for a few minutes. Then boil the plum mixture together with the water and cornstarch, reduce the temperature and stir in the ground almonds. If the mixture becomes too firm, add a little more water and boil again while stirring. Allow the filling to cool.

Grease a springform pan with butter and dust with flour.

Preheat the oven to 190 °C top-bottom heat.

Turn the yeast dough on a floured work surface into a rectangular dough about 1 centimeter thick.

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