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# Preparing the yeast dough
In a large bowl, mix together the flour, dry yeast and salt.
Make sure that the egg and milk are at temperature (ideal: 32°C or 90°F). You can warm up the egg in a bowl of hot water and microwave the milk for about a minute at 60 W if taken from the fridge.
Melt the butter and let it cool, so that it is not hot anymore, but still fluid. For example, microwave for a minute at 600 W or until it is partially melted and let it sit until the rest of the butter is mostly melted.
In a separate bowl, mix together the egg, milk, melted butter, sugar and vanilla extract.
Form a well in the dry ingredients and add the wet ingredients.
Knead until you get a smooth dough that pulls away from the edges of the bowl and the dough forms a ball by itself. If you're using an electric mixer with dough hooks, this should take about 5 minutes.
Cover with a damp cloth and prove in a warm place (ideal: 32°C or 90°F) for about 45 minutes to an hour or until the volume has at least doubled.
While the dough is rising, you can prepare the plums and streusel.

# The plums
Wash and dry the plums, cut them in half and pit them.
Deseeding 1.5 kg (3.3 lb) of plums yields about 1.4 kg (3.1 lb) of pitted plums.

# Streusel
Mix together the flour, sugar, cinnamon and vanilla sugar.
Stir in the melted butter until the flour is incorporated and the dough is still crumbly.
If the dough comes together too much, don't worry. You can crumble it up again when topping it on the plums.

# Bringing it all together
Line a baking tray with parchment paper.
Roll out the risen dough, so that it fits the baking tray (about 32 cm by 40 cm; 12 1/2 in by 15 1/2 in).
Cover once more and let rise in a warm place for another 10 to 15 minutes. You can preheat the oven now or when the dough has finished rising this second time.
Cover the dough with the plum halves, pressing them in slightly and letting them overlap a bit. This gives the cake its traditional look.
Dust with some cinnamon.
Generously top with the streusel.
Bake for about 30 minutes or until the edges start to brown.
Let cool and cut into quarters along both sides.
Enjoy!

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