Glazed Plum-Raspberry Kuchen

• 1 package dry yeast
• 1/4 cup sugar, divided
• 1/2 cup warm water (105u0b0 to 115u0b0)
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup stick margarine or butter, melted
• 1 large egg, lightly beaten
• Cooking spray
• 2 cups sliced plums
• 1/3 cup sugar
• 1 cup fresh raspberries
• 3 tablespoons seedless raspberry jam, melted

1. Dissolve the yeast and 1 tablespoon sugar in warm water in a small bowl, and let stand 5 minutes. Lightly spoon the flour into dry measuring cups, and level with a knife. Place flour, 3 tablespoons sugar, and salt in a food processor, and pulse 3 times or until blended. With processor on, slowly add the yeast mixture, margarine, and egg through food chute, and process until the dough forms a ball. Process the mixture 1 additional minute. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until dough is doubled in bulk.
2. Preheat oven to 425u0b0.
3. Punch dough down. Pat dough into a 12-inch pizza pan coated with cooking spray, and place pan on a large foil-lined baking sheet. Arrange the plum slices in concentric circles over dough, and gently press plum slices into dough. Sprinkle 1/3 cup sugar over plum slices, and top with raspberries. Bake kuchen at 425u0b0 for 20 minutes or until puffy and edges are well-browned. Remove from oven, and drizzle with melted jam. Cool on a wire rack.

yeast, sugar, warm water, flour, salt, margarine, egg, cooking spray, sugar, fresh raspberries, seedless raspberry

Taken from www.myrecipes.com/recipe/glazed-plum-raspberry-kuchen (may not work)