This dough was the toughest, most untender dough I have ever made in my life! I'd made this recipe a couple of years ago( the last time my plum tree was loaded with fruit) and despite the fact that the dough was tough, my family loved the plummy juice interior. So, I decided to make them again this year. Well,,, after kneading the dough for close to an hour and still having a tough crumbling mess on my hands, I threw it out and found another recipe that used far more potato and much less flour. I had great success with the different dough. I also dont use the bread crumbs, instead I saute the butter and brown sugar and then add a good splash of liquor - slivovitz, kirsh, baileys or kahlua all work great.

Reviewed On: Sep. 16, 2009