Zwetschgendatschi
Introduction to Zwetschgendatschi
Zwetschgendatschi, a quintessential German dessert, is a delightful fruit tart made primarily using fresh plums. Originating from Bavaria, this dessert is cherished for its balance of sweet and tart flavors. Traditionally, Zwetschgendatschi is baked on a yeast dough and can be enjoyed warm or cold, topped with whipped cream or vanilla ice cream.
The term "Datschi" is derived from the southern German dialect, meaning to "press or place", alluding to the method of placing the plums atop the dough. It is enjoyed during late summer and early autumn when plums are in season, making it a perfectly seasonal treat.
Ingredients
- Plums - 1 kg
- Flour - 500 g
- Sugar - 150 g
- Butter (softened) - 100 g
- Milk (lukewarm) - 250 ml
- Yeast (fresh) - 25 g
- Salt - 1 pinch
- Cinnamon - 1 tsp
- Lemon zest - 1 tsp
Preparation
Dough Preparation
To begin making Zwetschgendatschi, start by preparing the yeast dough. Crumble the yeast into the lukewarm milk and add a teaspoon of sugar to activate it. Let the mixture sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, a pinch of salt, remaining sugar, and lemon zest. Make a well in the center and pour in the yeast mixture followed by the softened butter. Mix everything together to form a smooth dough. Knead the dough for about 10 minutes until it is elastic and non-sticky.
Resting the Dough
Cover the dough with a clean kitchen towel and allow it to rise in a warm place for about 1 hour, or until it has doubled in size. The warm temperature helps the yeast to ferment, giving the dough a nice airy texture.
Preparing the Plums
While the dough rises, wash the plums thoroughly. Cut each plum in half and remove the stone, then slice each half into segments. The key is to slice the plums evenly for an appealing arrangement on the dough.
Assembling the Zwetschgendatschi
Once the dough has risen, roll it out onto a greased baking sheet to about a 1 cm thickness. If the dough feels sticky, sprinkle a little flour onto your work surface and rolling pin.
Arrange the plum slices in overlapping rows on the dough. Start from one end and work your way to the other, pressing each segment slightly into the dough. Sprinkle the cinnamon evenly over the top for added flavor.
Baking Process
Preheat your oven to 180°C (356°F) and bake the Zwetschgendatschi for approximately 30-35 minutes. It is crucial to keep an eye on the baking time. Use a cooking timer to achieve a golden-brown crust and juicy baked plums.
Cooling and Serving
Once baked, remove the Zwetschgendatschi from the oven and let it cool for a few minutes before cutting. It can be enjoyed warm with a dollop of whipped cream or cold with a scoop of vanilla ice cream.
Enjoying Zwetschgendatschi
Traditionally served with whipped cream or even a light custard, Zwetschgendatschi is perfect for a tea-time snack or a dessert. Its delightful blend of sweet and tart flavors makes it a versatile dish, enjoyable throughout different parts of the day.
For the best flavor experience, pair it with a cup of freshly brewed coffee or a light herbal tea. The tartness of the plums, combined with the cinnamon-sugar topping, creates a warm, inviting feeling.