Good morning! 😊 Have you had breakfast? No? Ahhh then you really need a slice of freshly baked yogurt plumcake! How do you like it, with or without raisins? 😃

This plumcake is a revisit. I wanted to replicate the light brioche dough I had used for croissants (my very first croissants). Do you remember them? 😉

For Sunday breakfast (or, as now, for breakfast on holiday mornings) I like to prepare something that can be baked as soon as we get up and can be eaten right away while still warm, or lukewarm, and for this I had decided to redo the croissants. I remade the recipe only modifying the flour (all-purpose flour because I had run out of manitoba flour). However, this time the texture of the dough turned out different, I got a softer dough and also a bit stickier to work with by hand.

It’s true that each flour is different and has a different yield, it’s something I constantly experiment with, yet I can’t help but be amazed every time.

So, if in the end I decided to make two plumcakes instead of a tray of croissants, it’s all due to the softness of the brioche dough! 😃 I poured the dough into a couple of molds because it was simpler, rather than struggling with a sticky and hard-to-handle dough.

But it was a wise decision. How much we loved this plumcake!!! Actually, these two plumcakes, because having two small molds, I split the dough into two parts.

In one half I added some raisins at the last minute. Hard to choose, both versions were excellent! 😋

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: about 20 slices
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

4 cups all-purpose flour
3/5 cup sugar
7/8 cup plain yogurt (unsweetened)
2 tbsp corn oil
1 egg
lemon zest (half a lemon)
1 packet vanillin
2 tbsp milk (warm)
Half cube fresh yeast
raisins (to taste)
colored sprinkles (optional)
powdered sugar (optional)

Tools

2 Plumcake Molds

Steps

Pour the flour into a bowl. Flavor with the grated lemon zest and the vanillin, and mix well with a spoon. Make a central hole (the so-called fountain).
Dissolve the yeast in the warm milk and pour it into the flour. Add the sugar, yogurt, and oil, mix with a spoon then add the egg and mix well.
Gradually incorporate the flour then knead with your hands.
If the dough turns out very soft, transfer it to a stand mixer or a kitchen robot equipped with dough blades. I kneaded by hand, flouring my hands. In this case, be careful not to add too much flour to avoid increasing the final flour quantity too much.
Let the dough rise in a sheltered place until doubled in size (using fresh yeast usually takes 2-3 hours depending on the room temperature).
After rising, divide the dough into two parts. I left one part plain, and in the other, I added some raisins. Place each half of the dough in a plumcake mold lined with parchment paper.
Put the two molds in the oven turned off to rise again until doubled.
Bake in the oven at 355-390°F for about 30 minutes. Decorate with colored sprinkles before baking, or with powdered sugar after baking. In this case, let the plumcake cool slightly first.
The first plumcake, eaten warm for breakfast, mmmh! It was soft but with a slightly crunchy crust. Delicious! (and my kids ate it with Nutella!)
The second plumcake, the one without raisins, we left it for afternoon snack, and… how good it is… with ice cream!!
Please, make sure you try it with ice cream too! It’s worth it!! 😋