Polski 
When the plum trees are laden with a bumper crop of plums… there is no need to think twice – it is time to bake plum sweet yeast buns! These taste just like your favourite Polish yeast cake with plums and crumble. Soft and fluffy, easy to make and fragrant with cinnamon, with plenty of buttery crumble on top!
Makes 12.
Ingredients for the sweet yeast dough:
- 550 g strong white bread flour
- 15 g dried yeast or 30 g fresh yeast
- 80 g sugar
- 2 large eggs
- 250 ml milk
- ½ tsp salt
- 75 g butter, melted
Mix the flour with the dried yeast (if using fresh yeast, first prepare a yeast starter). Add the remaining ingredients and knead the dough, adding the melted butter towards the end. Knead for long enough for the dough to become soft and elastic. Transfer to a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size (about 1½ hours).
Line two large, flat baking trays with baking paper. Transfer the risen dough to a lightly floured work surface, knead briefly and divide into 12 equal pieces, 85 g each. Shape them into round buns and arrange them on the baking trays, leaving plenty of space between them. Cover with a tea towel and leave for about 40 minutes to rise again (they should double in size). After this time, use a glass to make a deep well in each bun, almost all the way down to the baking tray. Place 2 plums (4 halves) in each bun, coated in the sugar and cinnamon. Sprinkle with the crumble.
Bake the plum buns at 180°C for about 18–20 minutes. Remove from the oven and leave to cool on a wire rack.
Ingredients for the plum filling:
- 24 large Italian plums (damsons)
- 100 g sugar
- 2 tsp ground cinnamon
Stone the plums. Place them in a bowl and mix with the sugar and cinnamon.
Ingredients for the crumble:
- 150 g plain flour
- 10 tbsp sugar
- 1 sachet (16 g) vanillin sugar
- 120 g butter, melted
Mix all the crumble ingredients together with a fork.
Method for bread machine users:
Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.
Enjoy!
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