Poppy seed bread with plums
El pan de semillas de amapola con ciruelas es un postre suave que combina el delicado sabor a nuez de las semillas de amapola con ciruelas agridulces y una crujiente capa de canela.
Ingredientes · Raciones For 1 sandwich 11 x 26 cm
- 125g butter
- 200 g caster sugar
- 1 tsp vanilla extract
- 200 g plain wheat flour
- 2 tbsp whole poppy seeds
- 1 tsp baking powder
- baking soda
- salt
- 160 g sour cream
- 50 ml milk
- 500 g plums
- 35 g semi-coarse wheat flour
- 2 tbsp oatmeal
- 2 tbsp cane sugar
- 2 tbsp whole poppy seeds
- cinnamon
- 1 pinch salt
- 2 tbsp butter
Método · 1 h 15 min
- Place all the ingredients for the crumb mixture in a bowl and mix thoroughly with your fingers.
- Preheat the oven to 170 °C and lightly grease a loaf pan (11 x 26 cm) with butter and line with baking paper.
- Beat the softened butter with the caster sugar and vanilla extract for approximately 3-5 minutes until light and fluffy. Then beat in the eggs one at a time, beating each one well before adding the next.
- In another bowl, mix the dry ingredients: flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together the sour cream and milk.
- Turn the mixer on low speed and alternately add the dry mixture and the cream and milk.
- Pour the finished dough into the prepared pan, place the plum halves or quarters on top, sprinkle with crumbs and bake for about 45 minutes (depending on the size of the pan and the height of the bread). Perform the skewer test.
- Remove the finished bread from the oven and let it cool partially in the pan, then remove and transfer to a wire rack or directly to a serving plate.
Poppy seed bread with plums is a soft dessert that combines the delicate nutty flavor of poppy seeds with sweet and sour plums and crunchy cinnamon crumb. Thanks to the sour cream, it remains beautifully fluffy and juicy, making it ideal for coffee, tea or as a sweet snack during the fall.