YEAST DOUGH:

3/4 lb. sifted flour
1/2 pkg. fresh yeast dissolved in
1/2 c. lukewarm milk
1 1/2 sticks butter
2 tbsp. sugar
Pinch of salt

FRUIT:

2 lbs. ripe plums (preferably Italian) or apricots, peaches

CREAM TOPPING (OPTIONAL) :

3 tbsp. flour
2 c. milk
3 egg yolks, 3 egg whites, stiffly beaten
1 c. sour cream
2/3 c. sugar (include 1 pkg. vanilla flavoured if available or 1 tsp. vanilla essence)

Sift the flour into a large bowl. Pour the warm milk with the dissolve yeast in the middle and add melted butter, salt and sugar. Work everything into a smooth dough. Roll out on a floured surface and put dough into a well greased baking sheet. Push the edges of the dough up against the sheet. Let the dough rise in the pan for about one hour.

In the meantime prepare the topping: first mix the flour with 1 cup cold milk until smooth; then add the other cup hot milk slowly and while stirring constantly bring the mixture to a boil over low heat until you get a thick cream. Let it cool and then add the 3 egg yolks, sugar and sour cream. Add the stiffly beaten egg whites carefully at the end.

Wash and dry the plums. Spread the pitted plums evenly over the risen dough (skin side down), then pour the topping over them and bake in a preheated 350 degree oven for about 30 to 40 minutes until the topping turns golden brown.

If you choose not to use the topping, just arrange the plums on the dough as described above, sprinkle the some sugar, cinnamon and slivered almonds (optional) and bake in a preheated 350 degree oven for about 30 minutes. Serve topped with whipped cream. Enjoy!