Based on David Lebovitz’s plum pie
- 1 1/2 cups plus 2 tablespoons (225g) flour
- 2 teaspoons active dry yeast, or 1/2 ounce fresh yeast, crumbled
- 1/2 cup (125ml) whole milk, divided
- 3 tablespoons sugar
- 1 large egg yolk
- 3 tablespoons melted butter, cooled to room temperature
- pinch of salt
- grated zest of one lemon
- Any fruit, sliced
- Butter a 9- to 10-inch (23 cm) springform pan if it’s not stick-free.
- Warm milk to 85F and dissolve the yeast and sugar
- Add the flour to a mixing bowl and make a well in the center.
- Milk mixture. Mix the liquid ingredients with a spatula, incorporating just enough of the flour to make a wet paste. Let sit 15 minutes.
- Stir in egg yolk, 3 tablespoons of melted butter, salt, and lemon zest, and mix everything together well.
- Knead the dough on a lightly floured surface until smooth.
- Shape the dough into a smooth ball and put in the buttered cake pan. Cover with a kitchen towel, and let rise in a warm place for 1 hour, until doubled.
- Use your fingers to smooth the yeasted dough across the bottom of the pan and about an inch (3cm) rim up the sides.
- Place the fruit in the dough and let rise for 20 min. Preheat oven to 350F.
- Bake for 44-45 min