Victoria plum streusel

Yields: 12-14 slices

Prep Time: 30

Cook Time: 35

For the dough

• 150ml whole milk
• 30g fresh or dried yeast
• 110g caster sugar
• 225g plain flour
• 225g strong white bread flour
• 1½ teaspoons caraway seeds (optional)
• 2 medium eggs, beaten
• 100g very soft butter, diced

For the topping

• 100g soft brown sugar
• 50g very soft butter, diced
• 1 teaspoon ground cinnamon
• 450g Victoria plums, halved and de-stoned
• 55g whole blanched hazelnuts, roughly chopped
• icing sugar, for dusting

Method

1. First make the dough. Gently heat the milk until hand hot. Put the yeast in a bowl with 1 teaspoon caster sugar. Blend in the milk and leave for 10-20 minutes until frothy.
2. Sift the flours into a large bowl and stir in the rest of the caster sugar, the caraway seeds, if using, and a large pinch of salt. Make a well in the centre and add the eggs, butter and yeast mixture. Mix together with a wooden spoon until combined.
3. Turn out onto a lightly floured worktop and knead for 10 minutes until smooth and elastic. Put into a lightly oiled bowl, cover and leave to rise for 1-1½ hours until doubled in size.
4. Knock back the dough and roll out on a lightly floured worktop into a 35cm x 25cm rectangle. Transfer to a greased baking sheet.
5. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. To make the topping, mix the sugar, butter and cinnamon together, and spread on the dough, leaving a 2cm border. Sprinkle the plums and nuts over the butter. Cover and prove for 10-15 minutes.
6. Bake the streusel for 10 minutes, then reduce the oven temperature to 180ºC (160ºC fan oven) gas mark 4 and continue cooking for 20-25 minutes until golden. Trim the edges, dust with icing sugar and cut into thick slices. Serve warm with a dollop of cream and a cup of coffee.

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