Sieve 300 g flour into a bowl, sprinkle the sugar and salt on the rim. Warm the milk and dissolve the yeast in it and add 50 g butter. Add this mixture to the flour and work with the dough hook until the dough comes off the bottom. Then close the bowl with a lid and let it rise in a warm place until the lid pops open.
For the shortcrust pastry, knead 90 g flour, 60 g butter and 30 g sugar well and chill. Make the sprinkles in time. To do this, knead the remaining dough ingredients together so that thick crumbles are formed.
Wash, stone and halve the plums or plums.
When the yeast dough has risen, take the shortcrust dough out of the refrigerator, knead it well and cut it up roughly. Knead the yeast dough again and knead with the shortcrust pastry pieces. The pieces should still be visible.
Put the dough in a greased drip pan and roll out. Let rise for another 30 minutes. Then top with the fruit and top with the crumble. Bake in a preheated oven (top / bottom heat) at 200 degrees for about 50 minutes.
Note: If you don`t like hazelnuts or almonds, you can replace them with 100 g flour or leave out the crumble completely.