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Hungarian Plum Cakes (Gwetche Kuchen or Szilvaslepeny)

Hungarian Plum Cakes (Gwetche Kuchen or Szilvaslepeny) comes together with Flour, Warm Water, Yeast Or Granulated Yeast, Butter, and Scalded Milk. About 1 hr 30 min from start to finish for 3. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 cup
• 1/4 cup
• 1 pkg
• 1/2 stick
• 3/4 cup
• 3 tbsp
• 1/4 tsp
• 4
• 1 cup
• 2 tbsp
• 1 1/2 tbsp
• 3/4 cup

Method (preview)

1. 1

   Heat milk to scalding, then add butter and 1 1/2 tablespoons of sugar; stir well until butter and sugar are dissolved.

2. 2

   In small bowl, add yeast to water, with the other 1 1/2 tablespoons of sugar.

3. 3

   Put 2 cups of flour in large bowl and add cooled milk, yeast mixture, eggs and salt. Beat well.

4. 4

   Add the additional flour and work until dough comes away from sides of the bowl.

5. 5

   Dough should be very soft and sticky. (If too thick, add a few teaspoons of warm water).

6. 6

   Cover and let rise till double in bulk. When dough is ready, grease 3 cake pans (9-inch) generously with butter, do not flour.

7. 7

   Put a third of the dough in each pan, butter your hands (otherwise the dough will stick to your hands).

8. 8

   Using your fingers push dough to outer edges of pan, the dough will not want to stay there, but as you push plums skin side down into the dough, it will remain in place.

9. 9

   Arrange the plums halves in a concentric spiral close together.

10. 10

    Sprinkle each Kuchen with a third of the topping and dot with butter.

11. 11

    Let rise for another 1/2 hour.

12. 12

    Bake at 350 degrees F. for 30 to 35 minutes or until sides and bottom are golden brown.

13. 13

    Mix and sift sugar, flour and cinnamon together twice.

14. 14

    Contributed to the FareShare Gazette by ChupaBabi; 5 March 2004. www.fareshare.net