1/4 c. sugar
1/2 c. warm milk
1 1/2 pkg. active dry yeast
3 c. flour
Pinch of salt
4 tbsp. butter
2 eggs
2 lb. plums
About 1/3 c. sugar
1 tsp. ground cinnamon

Stir a pinch of sugar into warm milk and sprinkle with yeast. Let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift flour, remaining sugar and salt into a medium bowl.

Melt butter; cool slightly. Lightly beat butter and eggs into yeast mixture. Pour into floured mixture, beating to make a dough. On a floured surface, knead dough lightly. Cover and let rise in a warm place 1 hour. Grease a 13 x 9 inch cake pan.

Wash and pit plums; cut lengthwise into fourths. Knead risen dough lightly; roll out to fit cake pan. Place dough in greased pan. Pierce dough all over with fork. Arrange plums in overlapping rows on dough. Let rise in a warm place 15 minutes. Preheat oven to 375 degrees.

Bake 30-35 minutes or until plums are wilted and yeast pastry is puffed up and golden between plums. Sprinkle with sugar and cinnamon while still warm. Cool slightly in pan, then cut into squares.