I got the recipe from my mother`s handwritten notebook. Depending on how thick you roll out the dough, it is enough for 1 - 1 1/2 trays. Plums can be used between 500 g and 2 kg, depending on your taste.
Sieve the flour into a bowl, make a well, crumble the yeast into it and mix in the well with 1/2 cup of the lukewarm milk and some flour to make a pre-dough, sprinkle with a little flour and let rise covered.
Melt the butter, but do not heat it. Mix the yeast pre-dough with some of the remaining flour, spread the melted butter, eggs, sugar, salt and the remaining lukewarm milk on the edge of the flour and beat everything with all the flour and the yeast pre-dough to a dry yeast dough. Cover and let the dough rise again for 15 minutes.
Brush a baking sheet with butter. Wash the plums, stone them and cut twice lengthways so that the 4 quarters are still connected at one end. Roll out the yeast dough the size of the baking sheet, place on the sheet and prick several times with a fork. Place the plums with the inner surface facing up in rows close together, in the shape of a roof tile, on the yeast dough and let the cake rise for another 15-20 minutes.
Preheat the oven to 220 degrees (fan oven 200 degrees). Bake the cake on the middle sliding bar for 20-30 minutes, take it out of the oven and immediately sprinkle with the sugar and cinnamon.
Instead of the granulated sugar, I have already mixed the same amount of normal sugar with the cinnamon and sprinkled it over the plum donut.
The whole thing tastes best with whipped cream, of course, but it`s a delicacy even without it!
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