Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Measuring cup
Oven mitts
Paring knife
Timer
small bowl
Cutting board
Cooling rack
ruler
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Place the flour, salt and sugar in a bowl. Crumble the yeast, add to the bowl and mix in. Cut the butter into pieces, add it with the milk, mix, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Crumble topping
Place the flour, desiccated coconut, sugar and salt in a bowl, mix.Cut the butter into pieces, add, rub together by hand to form a crumbly mixture.Cover and refrigerate the crumble.
To shape
On a lightly floured surface, divide the dough into 6 equal portions, shape into balls, flatten (each approx. 9 cm Ø). Place the medallions on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins.
Medallions
Beat the egg and use it to glaze the pastry. Halve the plums, remove the stones, cut into segments,,arrange on the medallions. Spread the crumble on top, press down gently.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
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