Plum pie in the multicooker

Name: Plum pie in the multicooker
Ingredients: 400 g white wheat flour; 25 g fresh yeast; 100 g granulated sugar; 100 ml milk; 1/4 teaspoon salt; 2 large eggs; 25 g butter; 500 g pitted plums; 50 g vanilla sugar; 1 teaspoon cinnamon; 10 g butter for greasing the bowl; 1 egg for brushing; 10 g vanilla sugar for dusting

Dessert - Plum pie in the multicooker by Iulia J. - Recipia

Plum pie in the multicooker is baked in two rolls of yeast dough, filled with plums and cinnamon. The inside stays soft, with juicy plums between the thin layers of dough, and it gets a dusting of vanilla sugar once it cools. I slice it cold, when the rolls have settled. Preparation: 30 minutes. Cook time: 55 minutes. Rest: 132 minutes. Total time: 217 minutes. Servings: 8. Approximately 350 kcal and 8 g protein per serving.

Ingredients

400 g white wheat flour
25 g fresh yeast
100 g granulated sugar
100 ml milk
1/4 teaspoon salt
2 large eggs
25 g butter
500 g pitted plums
50 g vanilla sugar
1 teaspoon cinnamon
10 g butter for greasing the bowl
1 egg for brushing
10 g vanilla sugar for dusting

Preparation

1. Mash the yeast with 1 teaspoon of sugar taken from the 100 g, until it turns liquid. Leave it in a warm place for 12 minutes. 2. Sift the flour into a bowl. Add the eggs, warm milk, remaining sugar, salt and yeast. Work in the 25 g of butter and knead until you have a soft, non-sticky dough. 3. Cover the bowl with a towel and leave the dough in a warm place for about 60 minutes, until it doubles in size. 4. Cut the pitted plums into cubes or halves. Mix them with the vanilla sugar and cinnamon, then keep them chilled while the dough rises. 5. Divide the dough in two and roll out two thin, equal sheets. Put the plums on the sheets, carefully roll them up and place the rolls in the multicooker bowl greased with 10 g of butter. 6. Beat the remaining egg and brush the rolls evenly. Set the BAKE function to 150°C for 55 minutes, until browned on top. 7. Let the pie cool gradually in the bowl for 60 minutes. Lift it out with a silicone spatula, dust with vanilla sugar and serve cold.

Notes

Ripe but still firm plums hold their shape better; very soft ones release more juice and can make the dough soggy. You can also cut them into halves, in which case the filling shows more clearly when sliced. Ready-made thin pastry sheets can replace the yeast dough. Homemade dough contains gluten, and milk, butter and eggs are allergens. A slice goes well with black tea. Keep any leftovers covered in the fridge for up to 3 days. I prefer dough kneaded at home and allow almost four hours before serving, for rising and cooling. When sliced, the rolls look like apple pie, except that here you can see the pieces of plum.