Butter (for greasing)
For the dough
2 cups all-purpose flour (240 g)
1 tablespoon active dry yeast
1 cup granulated sugar (180 g)
1/2 cup unsalted butter, melted (200 g)
2 eggs
1 tablespoon vanilla extract
For the glaze
2 egg yolks
1/3 cup granulated sugar (60 g)
2 cups whole milk (480 ml)
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 cup dried black plums, pit-free (100 g)
Butter (for greasing)
For the dough
2 cups all-purpose flour (240 g)
1 tablespoon active dry yeast
1 cup granulated sugar (180 g)
1/2 cup unsalted butter, melted (200 g)
2 eggs
1 tablespoon vanilla extract
For the glaze
2 egg yolks
1/3 cup granulated sugar (60 g)
2 cups whole milk (480 ml)
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 cup dried black plums, pit-free (100 g)
Grease a 20 cm diameter cake pan with butter. Reserve
Make the dough: in a stand mixer, beat all ingredients until smooth and well combined. Reserve
Preheat oven to 180°C (medium)
Make the glaze: in a stand mixer, beat egg yolks with granulated sugar until light and fluffy (about 5 minutes)
Transfer to a medium saucepan, add remaining ingredients and cook over medium heat, stirring constantly, until mixture thickens slightly (about 5 minutes)
Transfer to a bowl, let cool, cover with plastic wrap and refrigerate
Place the dough in the prepared cake pan
Spread plums on top and press gently into the dough
Bake in preheated oven at medium heat until golden brown (about 45 minutes)
Let cool
Remove from mold and serve with glaze
360 calories per slice
Note: If preferred, prepare the cake the night before, let it cool completely, cover with aluminum foil and store at room temperature
The glaze can also be prepared ahead of time, covered with plastic wrap and refrigerated.
